Fried Chicken Breast (Print Page)
Golden crispy coating over tender juicy chicken breasts ready in 30 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ 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 ground black pepper
→ Frying
12 - 2 cups vegetable oil, for frying
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet.
02 - In a mixing bowl, whisk together buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for optimal tenderness.
04 - In a separate shallow bowl or dish, combine flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Whisk until evenly blended.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Press each breast firmly into the flour mixture, coating both sides thoroughly. Shake off any excess.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat to 350°F. Use a kitchen thermometer to monitor temperature.
07 - Carefully place chicken breasts into the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
08 - Transfer fried chicken to a paper-towel-lined plate and let rest for 2 to 3 minutes to allow juices to redistribute before serving.
# Expert Tips:
01 -
- The buttermilk marinade works overnight magic, making every bite incredibly tender without any fancy technique.
- Cornstarch in the coating is the real secret to shatteringly crisp crust that holds up even as it cools.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit the coating will absorb grease instead of frying crisp, so use a thermometer and adjust your heat as you go.
- Do not skip the cornstarch because flour alone produces a softer crust that sags as it cools.
03 -
- Marinate the chicken overnight and you will notice a difference in tenderness that makes the extra planning completely worth it.
- Press the flour coating on firmly with your hands rather than just tossing it, because pressure is what makes it stick through the violence of frying.