Craving something crispy, juicy, and irresistibly delicious? This fried chicken breast recipe is the perfect comfort food for any occasion. With a golden-brown crust and tender, flavorful meat inside, this easy recipe delivers restaurant-quality results right in your own kitchen. Whether you’re making a quick family dinner, a weekend treat, or meal prepping for the week, this fried chicken breast recipe is sure to satisfy every craving.
Ingredients
Here’s what you’ll need to make the perfect fried chicken breast:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk (or milk + 1 tsp vinegar as a substitute)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- 2 eggs
- 2 tbsp hot sauce (optional, for marinade)
- Vegetable oil for frying (canola or peanut oil recommended)
Step-by-Step Instructions
- Prepare the Chicken:
Slice chicken breasts horizontally into thinner cutlets if they’re thick. Pat dry with paper towels to remove moisture. - Marinate in Buttermilk:
In a bowl, whisk together buttermilk, eggs, and hot sauce. Submerge chicken pieces and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor). - Mix the Coating:
In a separate shallow bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. - Dredge the Chicken:
Remove chicken from the buttermilk mixture, letting excess drip off. Coat each piece evenly in the flour mixture, pressing gently to ensure it sticks. For extra crunch, double dip — return to the buttermilk and then dredge again in the flour. - Heat the Oil:
Pour oil into a large skillet or Dutch oven, filling it about 1 inch deep. Heat to 350°F (175°C). - Fry the Chicken:
Carefully place chicken breasts into the hot oil. Fry for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). - Drain and Rest:
Transfer cooked chicken to a wire rack or paper towel–lined plate. Let rest for 5 minutes before serving.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 18 g |
| Fat | 15 g |
| Fiber | 1 g |
Tips & Variations
- Spicy Kick: Add extra cayenne or a pinch of chili flakes to the flour for fiery heat.
- Herb Twist: Mix in dried thyme, rosemary, or oregano for a herbed crust.
- Gluten-Free Version: Substitute flour with rice flour or a gluten-free flour blend.
- Air Fryer Option: Lightly spray with oil and air fry at 375°F for 15–18 minutes, flipping halfway.
- Buttermilk Substitute: Combine milk and lemon juice or vinegar to create a quick buttermilk alternative.
Serving Suggestions
Serve your fried chicken breast recipe hot and crispy with:
- Creamy mashed potatoes or coleslaw
- Fresh garden salad for a lighter side
- Buttery cornbread or biscuits
- Dipping sauces like honey mustard, ranch, or spicy mayo
- Sliced in sandwiches, wraps, or on top of waffles for a Southern twist
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicy and flavorful — just adjust frying time slightly since they may take longer to cook.
2. How do I keep the coating from falling off?
Ensure the chicken is dry before coating, press the flour mixture firmly, and avoid overcrowding the pan while frying.
3. What oil is best for frying chicken?
Canola, peanut, or vegetable oil are excellent because they have a high smoke point and neutral flavor.
4. How can I tell when the chicken is done?
Use a meat thermometer — the internal temperature should reach 165°F (74°C) for safe consumption.
Conclusion
This fried chicken breast recipe is a tried-and-true favorite that delivers crispy perfection every time. With just a few pantry staples and simple steps, you can enjoy golden-brown, juicy chicken that’s perfect for family dinners, meal prep, or indulgent weekends. Once you try it, this will be your go-to recipe for satisfying that crunchy, savory craving.
