This crispy fried chicken breast recipe is fast and easy to make!
Boneless skinless chicken is marinated in buttermilk, battered and fried until tender inside and crispy crunchy on the outside.
- It’s crispy, crunchy, and super delicious.
- The buttermilk marinade makes it tender and juicy.
- It’s great to enjoy alone, served as a sandwich, or added to salads or wraps.
Ingredients for Fried Chicken Breast
Chicken Breast: For this recipe, I use chicken cutlets or skinless boneless chicken breasts. You can also use boneless chicken thighs.
Marinade: Buttermilk helps to tenderize the chicken. You can replace buttermilk with soured milk in the recipe notes. Let the chicken marinate for at least 1 hour or up to 4 hours. Add in a dash of hot sauce for some extra flavor.
Dry Mixture: The breading for this recipe is made with a mixture of flour and cornstarch. Flour gives the chicken a classic, crispy exterior while the addition of cornstarch creates a lighter, crisper crust. For additional flavor, mix garlic powder, smoked paprika, salt, and pepper.
How to Make Crispy Fried Chicken
- Pound the chicken and marinate for at least 1 hour (recipe below).
- Remove from the marinade, letting the excess drip off. Dip in the flour mixture, then allow the chicken to rest.
- Fry until crisp, drain on a paper towel, and serve.
Serve with mashed potatoes and gravy, or mac and cheese, with a side of green beans and a scoop of coleslaw.
Storing Leftovers
Refrigerate leftover fried chicken breasts in an airtight container for up to 4 days.
To reheat, allow the leftover chicken to come to room temperature while preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for 15 minutes or until the skin gets crispy. Chicken can also be reheated in the air fryer at 300°F for about 10 to 12 minutes.
More Crispy Chicken Favorites
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Fried Chicken Breast
Chicken is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.
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If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.
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In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.
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In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.
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Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.
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Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn’t overflow when the chicken is added.
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Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.
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Transfer to a clean baking rack and immediately season with additional salt if desired.
- Replace buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. Top to 1 cup with milk and let rest for 5 minutes.
- Ensure the pan is deep so the oil doesn’t overflow when the chicken is added. Chicken can be cooked in batches in a deep fryer at 350°F.
- Batches of chicken can be kept warm in a 200°F oven.
- Leftovers can be stored up to 3-4 days in the refrigerator, or up to 3 months in the freezer in freezer safe bags.
Serving: 1g | Calories: 332 | Carbohydrates: 35g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1401mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course
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