0 from 24 votes
Fried Chicken Breast
Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 28 mins
Servings: 4
Calories: 332 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.