0 from 3 votes
Fried Chicken Breasts
Fried Chicken Breasts makes the perfect weeknight meal. The crispy texture and juicy center makes this a family favorite with simple steps.
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 55 mins
Servings: 6
Calories: 277 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- vegetable oil for frying
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper.
- Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- Add the pounded chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight for best results.
- In a shallow dish, whisk together the flour, paprika, garlic powder, and onion powder.
- Remove the chicken breasts from the buttermilk mixture, allowing the excess to drip off. Dredge each chicken breast in the seasoned flour mixture, making sure it is evenly coated on all sides. Shake off any excess flour.
- In a deep dish skillet or pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F.
- Carefully place the coated chicken breasts into the hot oil and fry for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Remove the fried chicken breasts from the oil and place them on a wire rack or paper towel lined plate to drain excess oil.
- Let the fried chicken breasts rest for 5 minutes before serving hot.
Cup of Yum
Notes
- For the best flavor, marinate the chicken in the buttermilk mixture overnight. This not only makes the chicken super tender but also packs it with flavor.
- Make sure the oil's hot, around 350°F, before you start frying. If it's not hot enough, the chicken will soak up too much oil and end up greasy.
- Refrigerate any leftovers in an airtight container for up to 3-5 days.
- 2-4 hours of marinating time
Nutrition Information
Calories
277kcal
(14%)
Carbohydrates
19g
(6%)
Protein
36g
(72%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
101mg
(34%)
Sodium
663mg
(28%)
Potassium
656mg
(19%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
280IU
(6%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 36g | 72% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 663mg | 28% |
| Potassium | 656mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.