Fried Chicken Breast (Printable)
Buttermilk-marinated chicken breasts with seasoned flour-cornstarch crust, pan-fried until golden and juicy.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine and Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Seasoned Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon ground black pepper
→ Frying
12 - Vegetable oil, approximately 2 cups for frying
# Directions:
01 - Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness.
04 - In a separate shallow bowl or dish, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper if using, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly.
05 - Remove each chicken breast from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour mixture, coating both sides evenly and ensuring the coating adheres well.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F. Use a kitchen thermometer to verify the temperature.
07 - Carefully place the coated chicken breasts into the hot oil, working in batches to avoid overcrowding the pan. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
08 - Transfer the fried chicken breasts to a paper-towel-lined plate to drain excess oil. Allow the chicken to rest for 2 to 3 minutes before serving to let the juices redistribute.
# Expert Hints:
01 -
- The cornstarch trick creates an extra shatteringly crisp crust without any fancy equipment or technique.
- Buttermilk tenderizes the meat while adding a subtle tang that keeps every bite moist and flavorful.
- It comes together in about thirty minutes, which makes it totally doable on a weeknight.
02 -
- Do not skip the rest period after frying, because cutting too early means all those beautiful juices end up on your cutting board instead of inside the meat.
- Crowding the pan drops the oil temperature fast and turns your crispy chicken greasy, so patience and batches are your best friends here.
03 -
- Adding a tablespoon of the leftover buttermilk marinade to the flour mixture creates little clumps that fry up into the best crunchy bits on the crust.
- If you want to double check doneness without a thermometer, slice into the thickest part and the juices should run completely clear with no pink whatsoever.