Fried Chicken Breast (Print 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 freshly ground black pepper
→ Frying
12 - 2 cups vegetable oil, for frying
# Directions:
01 - Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
04 - In a separate bowl, combine the flour, cornstarch, smoked paprika, garlic powder, cayenne pepper (if using), remaining salt, and black pepper. Whisk until evenly blended.
05 - Remove each chicken breast from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the flour mixture, ensuring an even, thorough coating on all sides.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high to 350°F. Use a kitchen thermometer to verify the temperature.
07 - Carefully place the coated chicken breasts into the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes per side until 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 works like magic, keeping every bite tender and moist even if you accidentally overcook by a minute.
- Cornstarch in the coating is the real secret to that shatteringly crisp crust without any weird texture.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit when you add chicken, the coating absorbs grease instead of sealing crisp, so always fry in small batches and give the oil a minute to recover between rounds.
- Skipping the rest period after frying means juices run out the moment you cut into the meat, leaving you with drier chicken than you worked hard to avoid.
03 -
- Double dredge each piece by dipping it back into the buttermilk and then the flour for an extra thick, crunchy crust that holds up even when cooled.
- Use a wire cooling rack set over a baking sheet instead of paper towels if you want the bottom to stay just as crispy as the top.