Juicy Deep Fried Chicken Breast
A classic comfort food, this deep fried chicken breast is juicy on the inside with a perfectly crispy exterior. Perfect for any occasion!
Equipment
- 1 deep fryer or large skillet
- 1 meat thermometer
- 1 wire rack
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
Preparation
- Place the chicken breasts in a large bowl and cover with buttermilk. Marinate in the refrigerator for at least 2 hours or overnight for best results.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure even distribution of spices.
- Remove the chicken from the buttermilk and dredge each piece in the flour mixture, coating thoroughly. For extra crunch, dip back into the buttermilk and flour again.
Serving
- Once the chicken is cooked, allow it to rest on a wire rack for a few minutes to drain excess oil. Serve hot with your choice of sides and sauces.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Ensure the oil temperature is between 350°F and 375°F for the best results. This will give you a perfectly crispy crust without overcooking the chicken.
Ingredient Substitutions: If you don't have buttermilk, you can use regular milk with a tablespoon of vinegar as a substitute.
How to Serve: Pair your fried chicken with classic sides like mashed potatoes and coleslaw. A tangy barbecue sauce also complements the flavors well.
Storage & Freshness: For the best taste, consume within 3 days. Reheat in an oven to retain crispiness.
Make-Ahead Tips: Marinate the chicken a day in advance to save time on the cooking day.
Ingredient Substitutions: If you don't have buttermilk, you can use regular milk with a tablespoon of vinegar as a substitute.
How to Serve: Pair your fried chicken with classic sides like mashed potatoes and coleslaw. A tangy barbecue sauce also complements the flavors well.
Storage & Freshness: For the best taste, consume within 3 days. Reheat in an oven to retain crispiness.
Make-Ahead Tips: Marinate the chicken a day in advance to save time on the cooking day.