Description
This classic fried chicken recipe features boneless, skinless chicken breasts marinated in buttermilk and coated with a flavorful blend of spices before being fried to a perfect golden brown. The result is a crispy, juicy dish bursting with southern comfort flavors, ideal for a satisfying meal any time of year.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
Breading and Seasoning
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra spice)
For Frying
- 2 cups vegetable oil for frying
Instructions
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick to ensure even cooking.
- Marinate: In a large bowl, pour the buttermilk over the chicken breasts making sure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours or up to overnight to tenderize the meat and enhance flavor.
- Prepare the Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, mixing thoroughly to distribute the seasoning evenly.
- Dredge the Chicken: Remove the chicken from the buttermilk and let excess drip off. Coat each breast thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a good crust.
- Heat the Oil: Pour vegetable oil into a large skillet or deep fryer and heat over medium-high heat until it reaches 350°F (175°C). This temperature is optimal to achieve a crispy exterior and fully cooked interior.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil, cooking in batches if necessary to prevent overcrowding. Fry each side for 4-6 minutes until the crust is golden brown and a meat thermometer reads 165°F (74°C) in the thickest part.
- Drain Excess Oil: Remove the fried chicken from the oil and set on a wire rack or paper towels to absorb any excess oil, keeping the crust crisp and preventing sogginess.
- Rest and Serve: Allow the fried chicken to rest for a few minutes so the juices redistribute, ensuring a juicy bite with every piece. Serve warm and enjoy!
Notes
- Marinating the chicken overnight in buttermilk yields a more tender and flavorful result.
- Maintain oil temperature at around 350°F to ensure crispy chicken without absorbing too much oil.
- If you prefer spicier chicken, increase the cayenne pepper or add paprika for more color and taste.
- Use a meat thermometer to guarantee the chicken is fully cooked and safe to eat.
- Draining fried chicken on a wire rack keeps the crust crispy compared to paper towels alone.
