Fried Chicken Breast (Printable)
Buttermilk-brined chicken breasts, crispy outside and juicy inside - comforting main for four.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine & Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Seasoned Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Frying
12 - Vegetable oil for frying (approximately 2 cups)
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
02 - Whisk together buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Submerge chicken breasts in the mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness.
03 - In a separate wide bowl, combine flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), remaining 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly blended.
04 - Remove chicken from the buttermilk, allowing excess to drip off. Press each breast firmly into the seasoned flour mixture, ensuring full coverage on all sides.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat to 350°F over medium-high heat, verifying temperature with a kitchen thermometer.
06 - Carefully lower chicken breasts into the hot oil in batches without overcrowding. Fry 6 to 7 minutes per side until deeply golden brown and internal temperature reaches 165°F.
07 - Transfer fried chicken to a paper-towel-lined plate and let rest 2 to 3 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk soak makes the meat so tender you can cut it with a fork, every single time.
- Cornstarch in the coating is the secret weapon for a shatteringly crisp crust that holds up even after cooling.
02 -
- If the oil temperature drops below 325 degrees the coating absorbs grease and turns soggy instead of crisp, so fry in small batches and be patient between rounds.
- Pressing the flour coating firmly onto the wet chicken rather than just dusting it loosely is what prevents bald patches and creates that even, satisfying crunch.
03 -
- An overnight soak in buttermilk transforms the chicken from good to extraordinarily tender, so plan ahead whenever you can.
- Letting the dredged chicken rest on a wire rack for five minutes before frying helps the coating set and reduces the chance of it flaking off in the pan.