Fried Chicken Breast (Printable)
Buttermilk-brined chicken breasts with a crunchy seasoned coating — juicy, quick-cooking comfort for weeknight meals.
# What You’ll 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
→ 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 freshly ground black pepper
→ Frying
12 - Vegetable oil, approximately 2 cups for frying
# How To Make It:
01 - Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2-inch thickness for uniform cooking.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until dissolved.
03 - Submerge the pounded chicken breasts in the buttermilk brine, cover, and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness.
04 - In a separate shallow bowl or baking 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 until evenly blended.
05 - Remove each chicken breast from the buttermilk, allowing excess liquid to drip off, then press firmly into the seasoned flour mixture on all sides to build a thick, even coating.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch and heat to 350°F, verifying the temperature with a kitchen thermometer.
07 - Carefully lower the coated chicken breasts into the hot oil in batches without overcrowding the pan. Fry for 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F.
08 - Transfer the fried chicken to a paper-towel-lined plate and let rest for 2 to 3 minutes to allow juices to redistribute before serving.
# Expert Tips:
01 -
- The buttermilk marinade is a total game changer, turning ordinary chicken into something unbelievably tender and moist inside.
- That shatteringly crisp crust holds up even after cooling, which means incredible leftovers for sandwiches the next day.
02 -
- Overcrowding the pan drops the oil temperature fast and turns your crispy chicken into something soggy and sad, so fry in batches even if it takes longer.
- A kitchen thermometer is not optional if you want consistently great results, because guessing oil temperature is how burnt crusts and raw centers happen.
03 -
- An overnight buttermilk soak transforms the texture completely and is absolutely worth planning ahead for.
- Let the coated chicken rest on a wire rack for five minutes before frying so the dredge adheres properly and does not fall off in the oil.