Fried Chicken Breast (Printable)
Golden, juicy chicken breasts with a seasoned crispy breadcrumb coating, fried to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 large egg
04 - 1 tsp salt
05 - 1/2 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp paprika
→ Breading
08 - 1 cup all-purpose flour
09 - 3/4 cup panko breadcrumbs
10 - 1/2 tsp salt
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper (optional)
→ Frying
13 - 2 cups vegetable oil
# How To Make It:
01 - If chicken breasts are thick, place between plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet.
02 - In a large bowl, whisk together the buttermilk, egg, salt, black pepper, garlic powder, and paprika until well combined.
03 - Submerge chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
04 - In a shallow dish, combine the flour, breadcrumbs, salt, smoked paprika, and cayenne pepper. Remove chicken from marinade, letting excess drip off.
05 - Dredge each chicken breast in the flour-breadcrumb mixture, pressing firmly on all sides to ensure an even, adherent coating.
06 - Pour vegetable oil into a large skillet and heat over medium-high until it reaches 350°F. The oil should shimmer slightly when ready.
07 - Carefully place breaded chicken into the hot oil and fry for 5 to 7 minutes per side until golden brown and crispy. Internal temperature should reach 165°F.
08 - Transfer fried chicken to a paper towel-lined plate to drain. Let rest 2 to 3 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk soak is like a spa treatment for your chicken, guaranteeing tenderness every single time.
- That shatteringly crisp coating cracks under your teeth and gives way to meat so moist you will never look at fried chicken breast the same way again.
- Thirty minutes start to finish means this is completely doable on a random Wednesday when takeout feels tempting.
02 -
- Overcrowding the pan drops the oil temperature and turns your crispy chicken into soggy chicken, so fry in batches if needed.
- The oil temperature matters enormously, and a cheap thermometer saves you from the guesswork that ruins more fried chicken than anything else.
03 -
- Dredge with one hand and handle the wet chicken with the other to avoid the dreaded club hand coated in thick batter clumps.
- A wire rack set over a baking sheet in a low oven keeps finished pieces warm and crisp while you fry the rest.