Fried Chicken Breast
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Additional Time
1 hr
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Total Time
1 hr 28 mins
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Servings
4
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Calories
332 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Fried Chicken Breast
Description
The Fried Chicken Breast recipe uses boneless, skinless chicken breasts or cutlets pounded thin for even cooking. A marinade of buttermilk, beaten egg, hot sauce, and kosher salt imparts moisture and subtle tanginess. The coating combines all-purpose flour, cornstarch, black pepper, kosher salt, garlic powder, and smoked paprika to create a crispy, flavorful crust during frying.
After marination, the chicken is dipped in the flour mixture, rested briefly, then fried in vegetable oil heated to 350°F. Cooking times vary but generally require 3-4 minutes per side until the coating is golden and the chicken is cooked through without drying out.
This fried chicken method is suited to skillet cooking in batches or using a deep fryer. It produces a crunchy exterior encasing a juicy, tender interior. The slight heat from the paprika and garlic powder adds dimension to the savory crust.
Leftover fried chicken can be stored refrigerated for several days or frozen for longer storage. Reheating gently preserves texture and flavor. Soured milk can be substituted for buttermilk by adding vinegar to milk and resting briefly.
Ingredients
Chicken
- 1 pound chicken cutlet 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
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
- Soured milk can be made by adding 1 tablespoon vinegar to 1 cup milk; let rest 5 minutes before using as a buttermilk substitute.
- Ensure the frying pan is deep enough to prevent oil overflow and maintain a stable 350°F during cooking.
- Cook chicken in batches and keep warm in a 200°F oven until serving.
- Store leftovers up to 3-4 days refrigerated or freeze up to 3 months in freezer-safe bags.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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