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Crackling crispy Chicken breast
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Fried Chicken Breast

Fried Chicken breast is one of the fastest and easiest family-approved chicken recipes you can have anytime. This tender and the moist recipe is a sure companion that will always come through for you on busy weeknights—an excellent stand-alone entree and delicious sides for pasta, salads, rice, potatoes, and more.
Course Lunch/Dinner
Cuisine American
Keyword chicken, fried chicken, fried chicken breast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 390.6kcal

Equipment

  • Cast iron skillet or frying pan
  • Meat mallet or rolling pin
  • Cooking thermometer
  • Thongs

Ingredients

  • 6 boneless chicken breasts
  • 2 tbsp smoked paprika
  • ½ - 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp Garlic powder
  • ½ tsp white pepper
  • 2 tsp salt
  • 2 tsp thyme
  • 1 tsp chicken bouillon powder
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup all-purpose flour plain
  • ¾ cup cornflour corn starch
  • 1 teaspoon baking powder
  • Vegetable oil for frying
US Customary - Metric

Instructions

  • Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.
  • Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.
  • Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.
  • In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.
  • In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.
  • Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.
  • Heat your oil to about a temperature of 350°F – 180°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).
  • Once done, remove from oil and place it on a wire rack so the fat can drip off.

Notes

  • To get a golden-brown crusty chicken with a moist interior, ensure that the oil is preheated before frying.
  • Use a heavy skillet like a cast iron pan to prevent the chicken from burning.
  • Use an oil with a high smoke point. I used vegetable oil for this recipe, but you can also opt for canola, avocado, peanut, or grapeseed oil.
  • Fry in batches if you are frying a lot. Avoid overcrowding the pan.
  • Flip the chicken once to prevent the coating from falling off.

Nutrition

Calories: 390.6kcal | Carbohydrates: 35.4g | Protein: 29.5g | Fat: 13.8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 131.3mg | Sodium: 993.6mg | Potassium: 490.8mg | Fiber: 1.9g | Sugar: 2.4g | Vitamin A: 1628IU | Vitamin C: 1.6mg | Calcium: 111mg | Iron: 2.9mg