Crispy Fried Chicken Breast (Print View)

Tender chicken breasts with crispy breadcrumb coating, fried until golden and juicy.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 5 oz each, pounded to even ½-inch thickness

→ Marinade

02 - ½ cup buttermilk
03 - 1 large egg
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika

→ Breading

08 - ¾ cup plus 2 tablespoons all-purpose flour
09 - ⅔ cup panko breadcrumbs
10 - ½ teaspoon kosher salt
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon cayenne pepper (optional)

→ Frying

13 - 2 cups vegetable oil for shallow or deep frying

# How-To Steps:

01 - If the chicken breasts are thick, place each one between two sheets of plastic wrap and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - In a large bowl, whisk together the buttermilk, egg, kosher salt, black pepper, garlic powder, and paprika until fully combined.
03 - Submerge the chicken breasts in the marinade, turning to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
04 - In a shallow dish, combine the flour, panko breadcrumbs, salt, smoked paprika, and cayenne pepper. Mix well to distribute the seasonings evenly throughout the coating.
05 - Remove each chicken breast from the marinade, letting excess drip off. Dredge in the flour-breadcrumb mixture, pressing firmly on all sides to ensure a thick, even coating adheres completely.
06 - Pour the vegetable oil into a large skillet or deep frying pan and set over medium-high heat. Allow the oil to reach 350°F—it should shimmer and a small breadcrumb dropped in will sizzle immediately.
07 - Carefully lower the breaded chicken breasts into the hot oil. Fry for 5 to 7 minutes per side until deeply golden brown and crispy. The internal temperature should register 165°F when checked with a meat thermometer.
08 - Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 to 3 minutes before serving to allow juices to redistribute.

# Expert Hints:

01 -
  • The buttermilk marinade is the real secret, tenderizing the meat while locking in moisture so every bite stays succulent.
  • You get restaurant quality fried chicken with nothing more than basic pantry staples and a single skillet.
02 -
  • If the oil temperature drops too low the coating will absorb grease instead of crisping, so maintain medium high heat and do not crowd the pan.
  • Resting the chicken after frying is non negotiable because cutting too early releases all the juices and leaves the meat dry.
03 -
  • Use one hand for the wet marinade and the other for the dry coating to avoid turning your fingers into battered clumps themselves.
  • Adding a spoonful of cornstarch to the flour mixture creates an extra shatteringly crisp crust that holds up even as the chicken cools.

Go Back