Easy Homemade Chicken Fried Chicken Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
8 mins
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Marinading Time
30 mins
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Servings
4
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Calories
448 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Chicken Fried Chicken Recipe
Description
The recipe starts by slicing chicken breasts into fillets and flattening them evenly with a meat mallet to ensure consistent cooking. The pieces soak in a seasoned buttermilk mixture at room temperature for 30 to 60 minutes, imparting moisture and flavor. A seasoned flour blend containing salt, pepper, paprika, smoked paprika, cayenne, onion powder, baking soda, and baking powder is prepared for coating the chicken.
After coating, the chicken is fried in vegetable oil, developing a golden, crisp crust that contrasts with the juicy, tender meat inside. This dish pairs well with classic sides like mashed potatoes and green beans. Alternative serving suggestions include brunch accompaniments like hash browns and fried eggs, or sandwiches with lettuce and mayo.
The recipe provides options for gravy—traditional white or brown—to accompany the chicken. Cooking immediately and serving hot is emphasized to maintain crispness. The seasoning options and serving ideas give flexibility based on personal taste and meal occasion.
Ingredients
For the chicken
- 2 chicken breast large
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
For the seasoned flour
- 1 ½ cups all-purpose flour
- 1 teaspoon black pepper ground
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon onion powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
To Cook
- 1 cup vegetable oil
Instructions
Prepare the chicken
- Mix the buttermilk, in a non-metallic bowl, with salt and black pepper.2 cups / 480 ml buttermilk1 tsp salt1 tsp black pepper
- Lay your chicken breast flat on the board, then keeping your knife parallel to the chopping board, use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat until you have two plump fillets.Repeat with the second chicken breast.Cover the chicken with parchment paper or plastic wrap and then use the smooth side of a a meat mallet or a heavy bottomed pan, to flatten the chicken to an equal thickness. 2 large chicken breasts
- Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour.
To make the coating
- Mix the coating ingredients together. 1 ½ cups / 300 g all-purpose flour1 tsp ground black pepper1 tsp salt1 tsp paprika½ tsp smoked paprika½ tsp cayenne pepper½ tsp onion powder½ tsp baking soda½ tsp baking powder
When you are ready to cook.
- Preheat oven to 230ºF/110ºC.
- Remove the chicken fillets from the buttermilk and whisk one egg into the buttermilk.1 egg
- Dip the chicken into the seasoned flour until it has a light coating. Then dredge it into the buttermilk and egg mixture. Place chicken back into the flour mixture and turn to coat fully.
- Place the coated chicken on a plate.
- Pour 1 cup of vegetable/canola oil into a large heavy-based skillet/frying pan and place over medium heat.1 cup / 250 ml vegetable oil
- The oil wants to be at around 340ºF/170ºC. If you have a thermometer, you can use it. If not, drop a little bit of the flour coating into the oil. It should instantly sizzle and bubble, but not burn.
- Cook the chicken fillets two at a time.
- Carefully slide the chicken into the hot oil and cook for 2 minutes on each side or until lightly browned. Only turn each fillet once; this helps to develop the crust.
- Drain the chicken fried chicken on a piece of kitchen paper towel and place it in the oven while you fry the next two fillets breasts.
- Serve immediately. (see note 1)
Notes
- Serve traditionally with mashed potatoes, green beans, and white gravy or try a brown gravy alternative for variety.
- For brunch, pair with hash browns, sunny side up eggs, and fried mushrooms.
- This fried chicken also works well stuffed in a bread roll with lettuce and mayo for lunch.
- For a unique side, serve with cheesy pasta to complement the fried chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 609mg | 25% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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