Fried Chicken Breast
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
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Total Time
1 hr 28 mins
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Servings
4
-
Calories
332 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Fried Chicken Breast
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Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.
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Ingredients
Chicken
- 1 pound chicken cutlets or boneless, skinless chicken breasts
- vegetable oil for frying
Buttermilk Marinade
- 1 cup buttermilk
- 1 large egg well beaten
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
Flour Mixture
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
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Instructions
- If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.
- In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.
- In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.
- Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.
- Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn't overflow when the chicken is added.
- Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.
- Transfer to a clean baking rack and immediately season with additional salt if desired.
Notes
- Replace buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. Top to 1 cup with milk and let rest for 5 minutes.
- Ensure the pan is deep so the oil doesn't overflow when the chicken is added. Chicken can be cooked in batches in a deep fryer at 350°F.
- Batches of chicken can be kept warm in a 200°F oven.
- Leftovers can be stored up to 3-4 days in the refrigerator, or up to 3 months in the freezer in freezer safe bags.
Nutrition Information
Show Details
Serving
1g
Calories
332
(17%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
120mg
(40%)
Sodium
1401mg
(58%)
Potassium
579mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
323IU
(6%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 332 | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 1401mg | 58% |
| Potassium | 579mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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