Crispy Fried Chicken Breast
This crispy fried chicken breast takes just minutes to prepare and pan-fry to perfection. When marinated, the results will be even more flavorful and tender in the middle. Perfect for potlucks, picnics, cookouts, game days, and more!
Servings: 4
Ingredients
- 13 oz chicken breast 2 pieces skinless and boneless; use skin-on if preferred; bone-in chciken requires longer to cook
- 6 cups vegetable or canola oil for frying - adjust the amount based on the size of your pot
Seasoning mix (or use 2.5 Tbsp of your favorite seasoning)
- 1 Tbsp paprika
- 1/2 Tbsp black pepper
- 1/2 Tbsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp chili powder
For the buttermilk marinade
- 3/4 cup buttermilk
- 1 egg
- 1 tsp salt
For the flour breading
- 3.7 oz flour 1 cup; or a gluten-free all-purpose flour
- 1.3 oz cornstarch 1/3 cup
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Slice the chicken breasts in half lengthwise for thinner pieces. If they are uneven, use a mallet to flatten one or both until even.
Marinate the Chicken
- In a small bowl, combine all the spices (except the salt), then add half of the seasoning blend to a large dish (large enough to fit your chicken pieces).
- Add the buttermilk, egg, and 1 tsp of salt. Whisk well, and then add the prepared chicken breasts to the marinade.
- Allow the chicken to marinate, covered, in the fridge for at least 30 minutes, up to 6 hours total.
Prepare the Dry Batter
- In a large shallow bowl or plate, combine the baking powder, 1 tsp salt, cornstarch, flour, and the remainder of the seasoning. Mix well.
- Once the chicken has marinated, allow it to return to room temperature. Then, dip one piece at a time into the flour mixture. Coat well, firmly pressing the flour into the chicken to ensure it adheres well. Set aside on a plate and repeat with the rest of the pieces.
Fry the Chicken Breast
- Add several inches of oil to a large heavy-bottomed saucepan or Dutch oven (or use a deep-fat fryer). Heat over medium heat until it reaches 350ºF/176ºC (up to 375ºF/190ºC maximum).
- Carefully lower the chicken into the hot oil using a slotted spoon or tongs. Work in batches, cooking just 3-4 pieces at a time (more or less depending on your pan size).
- Fry in the oil for about 4-5 minutes. Thicker pieces and bone-in chicken will take longer to cook fully (10-15 minutes). Monitor and check for doneness.Insert a meat thermometer into the thickest part of the chicken. To be ready, it should have an internal temperature of 165º/74ºC.
- Place the cooked chicken pieces on a cooling rack and allow them to rest for 5 minutes before serving. Enjoy!
Video
Notes
To Store: Either store the chicken in shallow, airtight containers or wrap it tightly with foil and store it in the refrigerator for 3-4 days. Make sure to store it within 2 hours of cooking it.
To Freeze: Spread the crisp fried chicken breast across a tray, not touching it, and freeze it solid. Then, transfer to a Ziplock bag and freeze for up to 4 months.
To Reheat: Avoid cooking methods that cause foods to become soft or soggy (like microwave cooking). Instead, I recommend first allowing the fried chicken to come to room temperature and then oven-baking it.
- Reheat it for 15-20 minutes at 350ºF/175ºC on a rack (to allow for airflow).
- Alternatively, try 5-7 minutes in an air fryer at 375ºF/190ºC, flipping halfway.
- If you're reheating it from frozen, allow it to cook in the oven for 15-18 minutes at 450ºF/230ºC.
Nutrition
Calories: 293kcal | Carbohydrates: 34g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1465mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1125IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg