Fried Chicken Breast Crispy Juicy (Printable Version)
Golden buttermilk-brined chicken breast with a crisp seasoned crust and tender interior—ready in 30 minutes.
# What You 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:
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 the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the pounded chicken breasts, ensuring they are fully submerged, and marinate for at least 30 minutes or up to 4 hours in the refrigerator for optimal tenderness.
03 - In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper until evenly combined.
04 - Remove the chicken from the buttermilk marinade, allowing any excess to drain off. Dredge each breast in the seasoned flour mixture, pressing firmly to ensure the coating adheres well on all sides.
05 - In a large skillet or deep pan, heat about 2 cups of vegetable oil to 350°F (175°C). Use a kitchen thermometer to verify the temperature for consistent results.
06 - Carefully lower the coated chicken breasts into the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes per side until the exterior is 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.
# Expert Tips:
01 -
- The cornstarch trick makes the crust impossibly crunchy without any extra effort.
- Buttermilk does all the heavy lifting for tenderness, so even an overcooked piece stays juicy inside.
02 -
- If the oil is not hot enough when you add the chicken, the coating will absorb oil instead of sealing and you will end up with soggy crust.
- Letting the coated chicken sit for five minutes before frying helps the flour adhere so it does not slide off in the pan.
03 -
- Use one hand for the wet buttermilk and the other for the dry flour so you do not end up with batter fingers that glue themselves shut.
- The cornstarch is not optional, it is the single thing that separates a good crust from a great one.