Fried Chicken Breast (Printable)
Juicy marinated chicken breasts coated in crispy seasoned breadcrumbs and fried to golden perfection.
# What You'll Need:
→ Meats
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
→ Coating
08 - 1 cup all-purpose flour
09 - 1 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 them between sheets of plastic wrap and gently pound with a meat mallet to an even ½-inch thickness for uniform cooking.
02 - In a large mixing 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, 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 all-purpose flour, panko breadcrumbs, kosher salt, smoked paprika, and cayenne pepper. Mix thoroughly to distribute the seasonings evenly.
05 - Remove each chicken breast from the marinade, letting excess drip off, and dredge firmly in the flour-breadcrumb mixture. Press gently on all sides to ensure an even, adherent coating.
06 - Pour vegetable oil into a large skillet or deep frying pan to a depth of about ½ inch. Heat over medium-high heat until the oil shimmers and reaches 350°F.
07 - Carefully place the coated chicken breasts in the hot oil and fry for 5 to 7 minutes per side until deeply golden brown and crispy. The internal temperature should reach 165°F when checked with a meat thermometer.
08 - Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for 2 to 3 minutes before slicing and serving.
# Expert Advice:
01 -
- The buttermilk marinade is the real secret, keeping every bite incredibly juicy even if you slightly overcook it.
- Panko breadcrumbs give you that restaurant quality crunch without any fancy technique or equipment.
02 -
- If the oil is not hot enough, the coating absorbs grease instead of sealing and you end up with something heavy and sad rather than light and crisp.
- Mixing Parmesan into the breadcrumb blend was an accident that became a permanent addition, because it adds a nutty, savory note that elevates the whole dish.
03 -
- Letting the breaded chicken rest for 5 minutes on a wire rack before frying helps the coating set and reduces the chance of it falling off in the pan.
- Adding a tablespoon of cornstarch to the flour mixture creates an extra crispy exterior that holds up even as the chicken cools.