Buttermilk Fried Chicken Breasts
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
15 mins
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Soaking Time
8 hrs
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Total Time
8 hrs 35 mins
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Servings
6
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Calories
382 kcal
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Course
Main Course
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Cuisine
American
Buttermilk Fried Chicken Breasts
Description
Starting with large chicken breasts cut into six pieces and pounded to uniform thickness, the chicken soaks in buttermilk for 8 to 24 hours, which helps tenderize the meat and improve moisture retention. The flour coating mixes all-purpose flour, cornstarch, paprika, black pepper, salt, and mustard powder for a balanced seasoning and crispness.
Before frying, a buttermilk dip is used to moisten the chicken pieces again, allowing the flour mixture to adhere well. Frying is done in canola or other preferred oil until the crust is golden brown and the chicken is cooked through.
This fried chicken yields six pieces, each with a crunchy crust and tender interior suitable as a main dish for meals. The seasoning blend adds depth without overpowering the natural chicken flavor.
Calorie estimates are approximate based on six pieces, varying with specific ingredients and brands. Adjust salt quantity to taste for preferred seasoning levels.
Ingredients
Buttermilk Soak
- 2 1/3 pounds chicken breast boneless, skinless
- 2-3 cups buttermilk
Flour Coating
- 1 cup all-purpose flour 130 grams
- 1/4 cup corn starch 30 grams
- 2 teaspoons paprika 4 grams
- 1 teaspoon black pepper 2 grams
- 2 teaspoons salt (or less, to taste) 10 grams
- 1/2 teaspoon mustard powder 1 gram, dry
Buttermilk Dip
- 1 cup buttermilk
For Frying
- 1/4 cup canola oil (or your favorite oil)
Instructions
Prepare the Chicken
- The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
- Place the chicken breasts in a zippered plastic bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly. 2 1/3 pounds boneless, skinless chicken breasts
To Soak the Chicken
- Plan for at least 8 hours of marinating the chicken. Place the chicken in a glass bowl and pour enough buttermilk over them to just cover them. We used about 2-3 cups of buttermilk. 2-3 cups buttermilk
- Cover the bowl with plastic wrap and place it in the fridge for at least 8 hours up to 24 hours.
For the Flour Coating
- In a bowl, mix together the flour, cornstarch and spices. Mix well. 1 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon black pepper, 2 teaspoons salt, 1/2 teaspoon dry mustard
Coat the Chicken
- Pour 1 cup of buttermilk into a bowl. 1 cup buttermilk
- Take a piece of chicken from the buttermilk soak and allow it to drip for a few seconds.
- Place the chicken in the flour mixture and turn to coat.
- Dip the chicken in the bowl of buttermilk.
- Coat one last time with flour.
- Place the chicken on a plate to rest. The chicken should rest for 20 minutes before frying.
Fry the Chicken
- In a deep skillet, heat 1/4 cup oil over medium-high heat. 1/4 cup canola oil
- When the oil is hot, place the chicken in the frying pan and allow it to cook for 6 minutes.
- Turn the chicken to cook on the other side and cook until the chicken is no longer pink inside, about another 4-6 minutes (depending on thickness). When the internal temperature of the chicken reaches 165 degrees Fahrenheit, the chicken is done.
- Remove the chicken to a wire rack with paper towels underneath to drain and catch any excess drips. This will help that chicken keep its crunch rather than getting soggy. Allow the chicken to sit for 5 minutes before serving because it will be very hot inside!
Notes
- Aim to marinate the chicken in buttermilk for at least 8 hours, up to 24 hours, to ensure tenderness and moisture retention.
- Cut large chicken breasts into even pieces and pound to 1/2" thickness for more uniform cooking.
- Adjust salt in the flour coating to taste, as the recipe suggests 2 teaspoons or less.
- Calories per serving are estimates based on the recipe dividing into six pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 981mg | 41% |
| Potassium | 690mg | 15% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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