Description
A comforting and crowd-pleasing fried chicken recipe featuring a crispy, peppery crust and tender, juicy meat. Perfect for family dinners!
Ingredients
- 4 boneless chicken breasts (about 1 to 1.25 lb total), pounded to even thickness
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 minutes)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste (about 1 teaspoon salt total)
- Oil for frying (neutral oil with a high smoke point: vegetable, canola, peanut, or sunflower)
- Optional for serving: gravy (country/sausage or pan gravy), mashed potatoes, green beans
Instructions
- Marinate: Place chicken breasts in a bowl or zip-top bag with the buttermilk. Cover and refrigerate at least 1 hour, or overnight for best tenderness.
- Prep the dredge: In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, ¾ teaspoon salt, and ¼ teaspoon black pepper. Taste a pinch; adjust seasoning if needed.
- Heat the oil: Pour oil into a large skillet until it comes about ¼–½ inch up the side. Heat over medium-high until the oil reaches about 350°F (175°C).
- Dredge the chicken: Remove a breast from buttermilk, letting excess drip off. Press it into the flour mixture so it’s thoroughly coated. For a thicker crust, dip back into the buttermilk briefly and dredge again.
- Fry: Carefully place coated breasts in the hot oil. Don’t crowd the pan; work in batches if needed. Maintain oil temperature around 325–350°F (160–175°C). Fry about 5–7 minutes per side until crust is deep golden and an instant-read thermometer reads 165°F (74°C).
- Drain and rest: Transfer cooked chicken to a wire rack set over a baking sheet or paper towel-lined plate for 5 minutes.
- Serve warm with gravy, mashed potatoes, and vegetables.
Notes
For a gluten-free version, swap the flour for a 1:1 gluten-free flour blend. Use low-fat buttermilk for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern