Fried Chicken Breast (Printable Version)
Buttermilk-marinated chicken breasts fried to a golden, crunchy exterior and tender, juicy interior.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ 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
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
02 - Whisk together buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper in a mixing bowl. Submerge chicken breasts in the mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours for optimal tenderness.
03 - In a separate bowl, combine flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), remaining salt, and black pepper until evenly blended.
04 - Remove chicken from the brine, allowing excess liquid to drip off. Press each breast firmly into the flour mixture, ensuring full, even coverage on all sides.
05 - Pour vegetable oil into a large skillet or deep pan and heat to 350°F over medium-high heat.
06 - Carefully lower coated chicken breasts into the hot oil in batches without crowding the pan. Fry 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F.
07 - Transfer fried chicken to a paper-towel-lined plate and let rest 2 to 3 minutes before serving.
# Expert Tips:
01 -
- The buttermilk marinade does most of the heavy lifting, keeping every bite tender and moist even if you slightly overcook it.
- Cornstarch in the coating is the quiet secret behind a shatteringly crisp crust that holds up for hours.
02 -
- If your oil temperature fluctuates wildly, the coating either burns before the chicken cooks through or absorbs oil and turns soggy.
- Pressing the flour coating firmly rather than just dusting it on makes the difference between a crust that slides off and one that stays locked in place.
03 -
- Let your coated chicken rest on a wire rack for 5 minutes before frying so the flour hydrates slightly and adheres better during cooking.
- Double dredging by dipping back into buttermilk and flour creates an extra thick, craggy crust that serious fried chicken lovers crave.