Crispy Dinner Chicken Flavor (Printable)

Golden, crispy chicken breasts boasting tender, juicy meat and flavorful spices for a comforting dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika

→ Coating

07 - 1 cup all-purpose flour
08 - ⅓ cup panko breadcrumbs
09 - 1 teaspoon paprika
10 - ½ teaspoon cayenne pepper (optional)
11 - 1 teaspoon dried oregano
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper

→ For Frying

14 - ¼ cup vegetable oil (canola or sunflower)

# How To Make It:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced tenderness.
02 - Combine flour, panko breadcrumbs, paprika, cayenne pepper, oregano, salt, and black pepper in a shallow dish. Stir until evenly blended.
03 - Remove chicken breasts from marinade allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating.
04 - Heat vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
05 - Place coated chicken breasts in the skillet and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning.
06 - Transfer chicken to paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy inside while the coating shatters like you've spent hours perfecting your technique.
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like something worth celebrating.
  • The buttermilk marinade works quietly in the background, tenderizing the chicken so completely you'll wonder why you ever skipped this step.
02 -
  • The internal temperature should reach 165°F (74°C) and this matters more than color—use an instant-read thermometer if you're unsure, because dry chicken happens faster than you'd think.
  • If your oil is smoking heavily or the coating is burning before the chicken is cooked through, lower the heat slightly; high heat is good but not scorching heat.
  • Double-dipping (coating, frying a minute, dipping again, frying again) creates an absolutely unbeatable crust that's worth the extra five minutes.
03 -
  • Pat the chicken dry with paper towels before marinading if it's wet from the package—this helps the buttermilk coat evenly rather than sliding around.
  • Keep the oil temperature steady by adjusting heat as you cook; adding cold chicken lowers the temperature, so give it a moment to come back up between pieces.

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