Description
Golden, ultra-crispy Chicken Fried Chicken with a perfectly seasoned coating and juicy, tender interior. This Southern-style comfort food is easy to make at home and delivers crunch and flavor in every bite.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 large egg
- 1/4 cup water
- 3–4 cups vegetable oil for frying
Instructions
- Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness.
- In a large bowl, whisk together buttermilk and egg. Submerge chicken, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Mix well.
- Remove chicken from marinade, letting excess drip off. Dredge thoroughly in flour mixture, pressing firmly. For extra crispiness, dip back into buttermilk and dredge again.
- Heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C).
- Carefully place chicken in hot oil without overcrowding. Fry 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a wire rack over a baking sheet to drain. Rest for 5 minutes before serving.
Notes
- Let coated chicken rest 10 minutes before frying to help crust adhere.
- Maintain oil temperature at 350°F for even cooking and to prevent burning.
- For oven-finished method, bake at 400°F for 10 minutes after partial frying.
- Substitute buttermilk with milk plus 2 tablespoons lemon juice or vinegar if needed.
- Reheat in oven for best crispiness; avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg
