Fried Chicken Breast (Printable)
Buttermilk-brined chicken breasts dredged in seasoned flour and fried to a golden, juicy finish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine and 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 - 2 cups vegetable oil, for frying
# How-To Steps:
01 - Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
02 - Whisk together the buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Submerge the chicken breasts and marinate for at least 30 minutes, or refrigerate up to 4 hours for greater tenderness.
03 - In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), remaining salt, and black pepper. Mix thoroughly.
04 - Remove the chicken from the marinade, allowing excess to drip off. Dredge each breast in the seasoned flour mixture, pressing firmly so the coating adheres evenly.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat to 350°F over medium-high heat.
06 - Carefully lower the chicken into the hot oil in batches without overcrowding. Fry 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F.
07 - Transfer the fried chicken to a paper-towel-lined plate and let rest 2 to 3 minutes before serving.
# Expert Advice:
01 -
- The buttermilk marinade does something almost magical to the chicken, keeping every bite ridiculously tender even if you accidentally overcook it by a minute.
- That shatteringly crisp crust holds up for hours, meaning leftovers (if there are any) stay crunchy straight from the fridge.
02 -
- If you skip the pounding step, the thick end will be raw while the thin end turns into cardboard, learned this the hard way with a very apologetic dinner.
- Oil temperature drops every time you add chicken, so let it recover for a minute between batches or the coating absorbs grease instead of crisping.
03 -
- Double dredging, dipping back into buttermilk then flour again, creates an outrageously thick crust that shatters like glass when you bite into it.
- Resting the finished chicken on a wire rack instead of paper towels keeps the bottom crust from steaming soft.