I’ve always loved fried chicken. Watching my Aunt deep fry chicken pieces to golden perfection fascinated me as a kid, even though she used quite a different recipe. After moving to the States, I discovered Southern fried chicken and fell in love all over again. Although African fried chicken still has a special place in my heart, I also enjoy classic Southern comfort food. Fried chicken breasts are epic as they are, in a crunchy sandwich, or stacked on top of waffles. So relax, and enjoy making a can’t-miss, treat-yourself delicacy.
Recipe Ingredients
How to Make Fried Chicken Breasts
Prep the Chicken
Prep the Chicken – Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half-inch thickness between two pieces of cling wrap or waxed paper until it has an even thickness. If the breast is too thick, cut it horizontally into two fillets. (Photo 1) Coating – Pour the buttermilk into a bowl. Add salt, pepper, hot sauce, and Creole seasoning. Mix well. (Photos 2-3) Marinate – Place the chicken in another bowl and pour some of the buttermilk over the chicken. Cover with cling wrap and refrigerate between 4 and 24 hours. (Photo 4) Breading – Whisk the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl. (Photo 5) Dredge – Remove the marinated chicken from the buttermilk (allow excess to drain back into the bowl). Then dredge in the flour mixture and shake off excess flour. (Photos 6-8) Double Dip – Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture—shaking off excess flour. Let the chicken rest for 10-15 minutes while heating the oil to help the coating stick better. (Photos 5-6)
Fry It
Heat the oil in your deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken. Fry – Use tongs to slowly and carefully place the chicken in the hot oil. Work in batches to not overcrowd the skillet. Fry the chicken until golden brown, turning once every 5 minutes (how long it takes depends on the breast size). Chicken is done when it’s no longer pink inside and its juices run clear or your instant-read thermometer says 165℉/75℃. You may also do a test by piercing the chicken with a knife or fork to see if the juices run clear. Drain the oil from the chicken on paper towels and then transfer them to a wire rack. Repeat with the remaining chicken pieces. Rest – Let the chicken rest for at least 10 minutes before serving.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make this recipe 3-4 days in advance. To heat it, let the chicken get to room temperature, then either re-fry it, oven-bake it at 350℉/177℃ for 20 minutes, or air fry it at 375℉/190℃ for 6 minutes per side.
Serving and Storage Instructions
Cool the fried chicken for about 10 minutes before serving it. To store, refrigerate the chicken in an airtight container for up to 4 days. To freeze, spread the breasts out on a tray and put them in the freezer. Once frozen, transfer the pieces to a ziplock bag and keep them frozen for up to 4 months. Please don’t leave the chicken on the counter for over two hours before storing it.
What Goes With Fried Chicken Breast
Enjoy these delicious fried chicken breasts with roast garlic mashed potatoes and coleslaw sides. Turn it into an amazing chicken sandwich or top waffles for a Southern classic.
More Drool-Worthy Fried Recipes to Try
Conclusion
Tender and moist inside while pleasantly spicy and crispy on the outside, make Immaculate fried chicken breasts. Have you tried this recipe yet? Remember to share your mouthwatering photos with me on Instagram.
