Fried Chicken Breast (Print View)
Buttermilk-brined chicken breasts dredged in seasoned flour and fried to a golden, juicy finish.
# What You 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 ground black pepper
→ Frying
12 - Vegetable oil, for frying (approximately 2 cups)
# How-To Steps:
01 - Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon kosher 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 maximum tenderness.
04 - In a separate shallow bowl or dish, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until evenly blended.
05 - Remove each chicken breast from the marinade, allowing excess buttermilk to drain off. Press each piece firmly into the flour mixture, ensuring an even, well-adhered coating on all sides.
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, using a kitchen thermometer to verify the temperature.
07 - Carefully place the coated chicken breasts into the hot oil in batches, being careful not to overcrowd the pan. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
08 - Transfer the fried chicken breasts to a paper-towel-lined plate to drain excess oil. Let rest for 2 to 3 minutes before serving to allow the juices to redistribute.
# Expert Hints:
01 -
- The buttermilk marinade is the real secret here, turning even cheap chicken breasts into something fork tender and practically melting.
- Cornstarch in the coating gives you that shatteringly crisp crust that stays crunchy even after cooling.
02 -
- Oil temperature is everything, if it drops below 325 degrees Fahrenheit the coating absorbs oil instead of frying crisp, so use a thermometer and adjust your heat constantly.
- Letting the coated chicken rest for five minutes on a wire rack before frying helps the coating adhere and prevents it from sliding off in the pan.
03 -
- Double dredging, dipping the chicken back into the buttermilk and then the flour a second time, creates an extra thick, crunchy crust that is worth every bit of mess.
- Place a wire rack over a baking sheet in a warm oven to hold finished pieces while you fry the rest, keeping everything crisp instead of soggy.