Crispy Fried Chicken Breast (Print View)

Golden, crunchy coating surrounds tender juicy chicken breasts in this quick 30-minute preparation.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder

→ Seasoned Breading

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon onion powder
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper

→ Frying

12 - 2 cups vegetable oil, for frying

# Step-by-Step Directions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness throughout.
02 - In a large bowl, whisk together the buttermilk, kosher salt, black pepper, and garlic powder until well combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
04 - In a shallow dish, combine the all-purpose flour, smoked paprika, cayenne pepper, onion powder, kosher salt, and black pepper. Whisk to distribute the seasonings uniformly.
05 - Pour vegetable oil into a large skillet or deep frying pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to verify temperature.
06 - Remove each breast from the marinade, allowing excess buttermilk to drip off. Dredge thoroughly in the seasoned flour mixture, pressing firmly on both sides to ensure the coating adheres completely.
07 - Carefully lower the breaded chicken into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes per side until the exterior is deep golden brown and the internal temperature registers 165°F.
08 - Transfer the fried chicken to a wire rack set over a baking sheet or a paper towel-lined plate to drain excess oil. Allow to rest for 5 minutes before serving to let the juices redistribute.

# Expert Suggestions:

01 -
  • That shatteringly crisp crust gives way to chicken so juicy it practically drips down your chin, and you will not be mad about it.
  • Buttermilk marinade does all the heavy lifting overnight, so the actual cooking is deceptively simple for how impressive it looks on the plate.
02 -
  • If the oil temperature drops below 325 degrees the coating will absorb grease instead of frying crisp, so use a thermometer and adjust your heat constantly.
  • Double dipping through the buttermilk and flour a second time creates an irresistibly thick, crunchy crust that is worth every extra minute.
03 -
  • Let the breaded chicken rest on a sheet pan for five minutes before frying so the flour paste adheres and stops falling off into your oil.
  • A cast iron skillet holds heat more evenly than any other pan, and that consistency is what separates good fried chicken from great fried chicken.

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