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Easy Homemade Chicken Fried Chicken Recipe
4.5 from 496 votes

Easy Homemade Chicken Fried Chicken Recipe

This homemade Chicken Fried Chicken features thinly pounded chicken breasts marinated briefly in seasoned buttermilk, then coated with a spicy flour mixture and fried until crispy. The result is a tender interior with a crunchy, flavorful crust brought together by paprika, cayenne, and other spices.

Prep Time
10 mins
Cook Time
8 mins
Marinading Time
30 mins
Servings: 4
Calories: 448 kcal
Course: Main Course
Cuisine: American

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
    Cup of Yum
  1. Mix the buttermilk, in a non-metallic bowl, with salt and black pepper.2 cups / 480 ml buttermilk1 tsp salt1 tsp black pepper
  2. 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
  3. Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour.
To make the coating
  1. 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.
  1. Preheat oven to 230ºF/110ºC.
  2. Remove the chicken fillets from the buttermilk and whisk one egg into the buttermilk.1 egg
  3. 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.
  4. Place the coated chicken on a plate.
  5. 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
  6. 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.
  7. Cook the chicken fillets two at a time.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 448

% 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.