Description
Discover the secret to perfectly crispy fried chicken breasts with this easy recipe. Learn how to achieve a golden crust and juicy meat every time!
Ingredients
- – 13 oz (370 g) chicken breast, 2 pieces skinless and boneless; use skin-on if preferred; bone-in chicken requires longer to cook
- – 6 cups (1440 ml) vegetable oil for frying – adjust the amount based on the size of your pot
- – 1 Tbsp (15 ml) paprika
- – 1/2 Tbsp (8 ml) black pepper
- – 1/2 Tbsp (8 ml) garlic powder
- – 1 tsp (5 ml) dried oregano
- – 1/2 tsp (3 ml) chili powder
- – 3/4 cup (180 ml) buttermilk
- – 1 egg
- – 1 tsp (5 ml) salt
- – 3.7 oz (105 g) flour, 1 cup; or a gluten-free all-purpose flour
- – 1.3 oz (37 g) cornstarch, 1/3 cup
- – 1 tsp (5 ml) baking powder
- – 1 tsp (5 ml) salt
Instructions
- Cut the chicken breasts lengthwise to create thinner slices. Use a mallet if needed to flatten any uneven pieces.
- In a small bowl, mix together all the spices, except for the salt. Transfer half of this blend to a large dish that can accommodate the chicken pieces.
- Pour in the buttermilk, crack in the egg, and add 1 teaspoon of salt. Whisk thoroughly before submerging the chicken in this mixture to marinate.
- Cover and refrigerate the marinated chicken for at least 30 minutes, or up to 6 hours.
- In a large shallow dish or plate, combine baking powder, 1 teaspoon of salt, cornstarch, flour, and the remaining spice blend. Stir until well mixed.
- After marinating, let the chicken come to room temperature. Coat each piece in the flour mixture, pressing firmly to ensure the coating sticks. Set each coated piece aside.
- Pour several inches of oil into a heavy-bottomed pan or Dutch oven, heating it over medium until it reaches 350ºF/176ºC, with a maximum of 375ºF/190ºC.
- Gently lower the chicken into the hot oil using tongs or a slotted spoon. Cook in batches, frying 3-4 pieces at a time based on your pan’s capacity.
- Fry the chicken for 4-5 minutes. Thicker or bone-in pieces may require 10-15 minutes. Check the internal temperature with a meat thermometer; it should reach 165ºF/74ºC.
- Place the fried chicken on a cooling rack to rest for 5 minutes before serving. Enjoy your meal!
Notes
- Consider enhancing the chicken’s flavor by adding a hint of smoked paprika or cayenne pepper to the spice mix.
- Adjust the frying time and check the internal temperature when using bone-in chicken to ensure thorough cooking.
- To achieve a crunchier coating, allow the coated chicken to rest for 10-15 minutes before frying.
