5 from 4 votes
Crispy Chicken Fillets
These crispy chicken fillets are marinated in buttermilk, breaded, and cooked until golden brown and crispy.
Prep Time
30 mins
Cook Time
10 mins
Servings:
4
people
Calories:
894 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 chicken fillet or 4 chicken breasts, Note 1
- ½ cup neutral cooking oil 125 ml, Note 2, generic cooking oil
Marinade:
- 1 cup buttermilk 250 ml
- 2 egg
- 1 teaspoon paprika sweet
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper or to taste
- 1 teaspoon salt or kosher salt, fine sea salt
- ½ teaspoon black pepper ground
Breading:
- 1 ¾ cup panko breadcrumbs 100 g/ 3.5 oz
- ¼ cup parmesan freshly grated 15 g
- 1 teaspoon paprika sweet
Instructions
Chicken:
- If you use chicken breasts, you will have to slice them. 4 chicken breasts
- Place a kitchen towel under a large cutting board to prevent it from slipping.
- Lay the boneless skinless chicken breast on the cutting board. Place one hand flat on the piece of meat. Slice horizontally through the middle of the breast.
- Open up the breast, so you have two fillets. If you didn’t manage to cut them to the end, finish slicing them now. You should have two pieces of an even thickness.
Cup of Yum
Marinate chicken fillets:
- Mix buttermilk, eggs, and spices in a shallow dish (for instance, a baking dish). 1 cup/ 250 ml buttermilk + 2 eggs + 1 teaspoon paprika + 1 teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon cayenne pepper + 1 teaspoon fine sea salt + ½ teaspoon black pepper
- Marinate chicken: Add the chicken to the marinade and turn it around to coat it all over. Cover the dish with plastic wrap and refrigerate it for at least 30 minutes to 4-5 hours.
- Bring the chicken to room temperature before frying it; it will need 45-60 minutes on the counter.
Bread the chicken:
- Mix panko breadcrumbs, paprika, and Parmesan in a large shallow bowl.
- Lift a fillet from the buttermilk marinade and let the excess marinade drip back into the dish.
- Dredge the pieces through the breading, pressing the breading lightly onto the fillets to help them adhere.
Shallow-fry the fillets:
- Heat the oil while you bread the chicken. The oil temperature should be around 350°F/ 180°C (Note 3).
- Carefully lower a few chicken pieces into the oil (use tongs). Don’t overcrowd the pan.
- Fry the chicken on each side for 4-5 minutes until nicely browned and cooked. The internal temperature measured with a meat thermometer should be 165°F/ 74°F.
- Transfer the chicken to a large plate lined with paper towels to absorb the excess oil.
Notes
- Chicken cuts: You can purchase already-sliced chicken fillets or 4 chicken breasts, which you will cut yourself.
- Use an oil with a high smoking point, like vegetable, canola, or peanut oil. Don’t use olive oil for frying. The amount of oil you need depends on the size of the pan; its bottom should be covered with about ½ inch/ 1.5 cm of oil. For example, I needed about ½ cup/ 125 ml for a high-sided pan with a 10 inches/ 25 cm diameter.
- Oil temperature: Using an oil thermometer to measure the temperature is best. Alternatively, stick the tip of a toothpick into the hot oil; if small blisters are forming around it, the oil should be hot enough for frying.
Nutrition Information
Serving
2fillets
Calories
894kcal
(45%)
Carbohydrates
59g
(20%)
Protein
58g
(116%)
Fat
46g
(71%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
22g
(110%)
Trans Fat
0.1g
(5%)
Cholesterol
261mg
(87%)
Sodium
1334mg
(56%)
Potassium
995mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
890IU
(18%)
Vitamin C
3mg
(3%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 894
% Daily Value*
| Serving | 2fillets | |
| Calories | 894kcal | 45% |
| Carbohydrates | 59g | 20% |
| Protein | 58g | 116% |
| Fat | 46g | 71% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 261mg | 87% |
| Sodium | 1334mg | 56% |
| Potassium | 995mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.