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Crispy Fried Chicken Breast
Perfectly crispy fried chicken breast in 4 simple steps, including top tips, FAQs, storage, and reheating info, for the best tender-in-the-middle, flavorful, crispy buttermilk fried chicken every time! Perfect for enjoying hot or cold at potlucks, picnics, cookouts, game days, and more!
Prep: 10min
Total: 44min
Serving Size: 1 serving
Nutrition Facts: calories 293 kcal, Carbohydrate 34 g, Protein 26 g, Fat 6 g, Saturated Fat 2 g, Trans Fat 0.01 g, Cholesterol 105 mg, Sodium 1465 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 13 oz chicken breast
- 1 Tbsp paprika
- 1/2 Tbsp black pepper
- 1.5 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp dried oregano
- 1 egg
- 3/4 cup buttermilk
- 3.7 oz flour (1 cup; or a gluten-free all-purpose flour)
- 1.3 oz cornstarch (1/3 cup)
- 1 tsp baking powder
- 2 tsp salt (divided)
- 6 cups vegetable or canola oil (for frying – adjust the amount based on the size of your pot)
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the chicken breasts in half lengthwise for thinner pieces. If they are uneven, use a mallet to flatten one or both until even.I find these thinner pieces much more manageable within sandwiches, burgers, etc. Note that the thickness of the chicken will affect the cooking time of the homemade fried chicken.’, ‘name’: ‘Slice the chicken breasts in half lengthwise for thinner pieces. If they are uneven, use a mallet to flatten one or both until even.I find these thinner pieces much more manageable within sandwiches, burgers, etc. Note that the thickness of the chicken will affect the cooking time of the homemade fried chicken.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-0-0’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Marinate the Chicken’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the buttermilk, egg, and 1 tsp of salt to the dish, whisk well and then place the prepared chicken breasts into the marinade.’, ‘name’: ‘Add the buttermilk, egg, and 1 tsp of salt to the dish, whisk well and then place the prepared chicken breasts into the marinade.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow the chicken to marinate covered in the fridge for at least 30 minutes, up to 6 hours total.How long to marinate chicken? If your marinade contains an acid, I recommend up to 4-6 hours for the best flavor and texture and no longer. If it doesn’t contain an acid, you can leave it to marinate for up to 24 hours. Marinating chicken for too long can break down the meat and cause mushiness.’, ‘name’: ‘Allow the chicken to marinate covered in the fridge for at least 30 minutes, up to 6 hours total.How long to marinate chicken? If your marinade contains an acid, I recommend up to 4-6 hours for the best flavor and texture and no longer. If it doesn’t contain an acid, you can leave it to marinate for up to 24 hours. Marinating chicken for too long can break down the meat and cause mushiness.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-1-2’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Prepare the Dry Batter’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the baking powder, 1 tsp salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. This makes a “dry” batter.’, ‘name’: ‘Combine the baking powder, 1 tsp salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. This makes a “dry” batter.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. Coat well, firmly pressing the seasoned flour into the chicken to ensure it stays on while frying.’, ‘name’: ‘Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. Coat well, firmly pressing the seasoned flour into the chicken to ensure it stays on while frying.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-2-1’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Fry the Chicken Breast’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add several inches of oil to a large heavy-bottomed saucepan/Dutch oven (or use a deep-fat fryer) and heat it over medium heat until it reaches 350ºF/176ºC (up to 375ºF/190ºC maximum).’, ‘name’: ‘Add several inches of oil to a large heavy-bottomed saucepan/Dutch oven (or use a deep-fat fryer) and heat it over medium heat until it reaches 350ºF/176ºC (up to 375ºF/190ºC maximum).’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Carefully lower the chicken (just 3-4 pieces, depending on the size of the pan) into the hot oil using a slotted spoon or tongs.’, ‘name’: ‘Carefully lower the chicken (just 3-4 pieces, depending on the size of the pan) into the hot oil using a slotted spoon or tongs.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘The time to fry chicken will depend on the thickness of the pieces and whether they’re boneless or bone-in. This recipe takes just 4-5 minutes in oil when the pieces are fully submerged (no need to flip them).If you’re shallow frying them with an inch or so of oil, you’ll need to flip the pieces when the underside is crispy and add an extra few minutes to the cooking time for crispy fried chicken breast.If you leave the pieces whole (not halved lengthwise), they’ll take 10-14 minutes. Bone in chicken can take up to double the time, so monitor it carefully.’, ‘name’: ‘The time to fry chicken will depend on the thickness of the pieces and whether they’re boneless or bone-in. This recipe takes just 4-5 minutes in oil when the pieces are fully submerged (no need to flip them).If you’re shallow frying them with an inch or so of oil, you’ll need to flip the pieces when the underside is crispy and add an extra few minutes to the cooking time for crispy fried chicken breast.If you leave the pieces whole (not halved lengthwise), they’ll take 10-14 minutes. Bone in chicken can take up to double the time, so monitor it carefully.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should have an internal temperature of 165ºF/74ºC to be safe to eat.Allow the chicken to rest for 5 minutes before serving. Season with additional salt and pepper if preferred.’, ‘name’: ‘To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should have an internal temperature of 165ºF/74ºC to be safe to eat.Allow the chicken to rest for 5 minutes before serving. Season with additional salt and pepper if preferred.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-3-3’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Storage Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘The deep-fried chicken breast will always be crispiest directly from the fryer. However, you can still store it for later and reheat it in a way that brings back some of the crispiness (see the Notes below).Store: Either store the chicken in shallow, airtight containers or wrap tightly with foil and store in the refrigerator for 3-4 days. Make sure to store it within 2 hours of cooking it.Never leave the chicken out for longer than 2 hours at room temperature.Freeze: Spread the crisp fried chicken breast across a tray, not touching, and freeze solid. Then transfer to a Ziplock bag and freeze for up to 4 months.’, ‘name’: ‘The deep-fried chicken breast will always be crispiest directly from the fryer. However, you can still store it for later and reheat it in a way that brings back some of the crispiness (see the Notes below).Store: Either store the chicken in shallow, airtight containers or wrap tightly with foil and store in the refrigerator for 3-4 days. Make sure to store it within 2 hours of cooking it.Never leave the chicken out for longer than 2 hours at room temperature.Freeze: Spread the crisp fried chicken breast across a tray, not touching, and freeze solid. Then transfer to a Ziplock bag and freeze for up to 4 months.’, ‘url’: ‘https://www.alphafoodie.com/crispy-fried-chicken-breast/#wprm-recipe-75867-step-4-0’}]}
JUICY CRISPY FRIED CHICKEN BREAST| Island Vibe Cooking
FAQ
How do you fry chicken breast and keep it moist?
It’s a basic technique—simply use your spoon or spatula to pick up hot oil or butter from the pan, then pour it over the meat as it cooks. This helps distribute the fat and juices, keeps moisture intact as the meat cooks, enhances flavor, and results in a more even cook.
Why do you soak chicken in milk before frying?
The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. It also breaks up the acidity and heat. (That’s true for non-dairy milk, like coconut milk, too.)
Is it better to use egg or milk for fried chicken?
Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won’t cling to the meat as much.
How do you tenderize chicken breast before frying?
Marinate your chicken.
Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).
