Fried Chicken Breast
Ingredients
Chicken
- 1 pound chicken cutlets or boneless, skinless chicken breasts
- vegetable oil for frying
Buttermilk Marinade
- 1 cup buttermilk
- 1 large egg well beaten
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
Flour Mixture
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- 1
If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼-inch thickness.
- 2
In a medium bowl or freezer bag, combine the chicken, buttermilk, egg, hot sauce, and 1 teaspoon of kosher salt. Marinate for at least 1 hour or up to 4 hours.
- 3
In a medium bowl, combine flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.
- 4
Remove chicken breasts from the buttermilk mixture, allowing excess to drip off, and dip into the flour mixture, gently pressing into the flour. Transfer to a baking rack and let the coated chicken rest 10 minutes.
- 5
Pour 1-inch of oil into a large deep skillet. Heat the oil, over medium heat to 350°F. Ensure the pan is deep so the oil doesn't overflow when the chicken is added.
3 min - 6
Gently place the chicken breasts into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes and then flip over while watching that the temperature remains at 350°F. Continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more.
2 min - 7
Transfer to a clean baking rack and immediately season with additional salt if desired.
Nutrition
Per serving
