Fried Chicken Breast (Printer-friendly)
Buttermilk-brined chicken breasts with a crisp seasoned crust, pan-fried to golden brown for a juicy, comforting main.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ Frying
12 - Vegetable oil, for frying (about 2 cups)
# How to Make It:
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, combine buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced tenderness.
03 - In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon ground black pepper until well combined.
04 - Remove each chicken breast from the buttermilk brine, allowing excess liquid to drain off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres on all sides.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat to 350°F (175°C), using a kitchen thermometer to verify temperature.
06 - Carefully place chicken breasts into the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C).
07 - Transfer the fried chicken breasts to a paper-towel-lined plate to drain excess oil. Allow to rest for 2 to 3 minutes before serving for optimal juiciness.
# Expert Tips:
01 -
- The buttermilk marinade works like magic to keep every bite tender and moist, even on a reheated leftover.
- Cornstarch in the coating is the secret weapon that gives you an impossibly crunchy crust without deep frying in gallons of oil.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit the coating absorbs grease instead of crisping, so fry in small batches and give the oil a minute to recover between rounds.
- Pressing the flour coating firmly onto the wet chicken rather than gently dusting it was the single change that transformed my crust from patchy to perfectly crunchy.
03 -
- Let the coated chicken rest on a wire rack for five minutes before frying, because this gives the flour time to absorb moisture and adhere so you lose less coating in the pan.
- Use a kitchen thermometer to monitor your oil temperature throughout cooking, because guessing is how you end up with burnt crusts or greasy chicken.