Ingredients
13 oz chicken breast 2 pieces skinless and boneless; use skin-on if preferred; bone-in chicken requires longer to cook
1 Tbsp paprika
1/2 Tbsp black pepper
1.5 tsp garlic powder
1/2 tsp chili powder
1 tsp dried oregano
1 egg
3/4 cup buttermilk
3.7 oz flour 1 cup; or a gluten-free all-purpose flour
1.3 oz cornstarch 1/3 cup
1 tsp baking powder
2 tsp salt divided
6 cups vegetable or canola oil for frying - adjust the amount based on the size of your pot
Instructions
Slice the chicken breasts in half lengthwise for thinner pieces. If they are uneven, use a mallet to flatten one or both until even.
I find these thinner pieces much more manageable within sandwiches, burgers, etc. Note that the thickness of the chicken will affect the cooking time of the homemade fried chicken.
Marinate the Chicken
In a small bowl, combine all the spices (except the salt), then add half of the seasoning blend to a large dish (large enough to fit your chicken pieces).
Add the buttermilk, egg, and 1 teaspoon of salt to the dish, whisk well and then place the prepared chicken breasts into the marinade.
Allow the chicken to marinate covered in the fridge for at least 30 minutes, up to 6 hours total.
How long to marinate chicken? If your marinade contains an acid, I recommend up to 4-6 hours for the best flavor and texture and no longer. If it doesn’t contain an acid, you can leave it to marinate for up to 24 hours. Marinating chicken for too long can break down the meat and cause mushiness.
Prepare the Dry Batter
Combine the baking powder, 1 teaspoon salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. This makes a "dry" batter.
Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. Coat well, firmly pressing the seasoned flour into the chicken to ensure it stays on while frying.
Fry the Chicken Breast
Add several inches of oil to a large heavy-bottomed saucepan/Dutch oven (or use a deep-fat fryer) and heat it over medium heat until it reaches 350ºF/176ºC (up to 375ºF/190ºC maximum).
Carefully lower the chicken (just 3-4 pieces, depending on the size of the pan) into the hot oil using a slotted spoon or tongs.
The time to fry chicken will depend on the thickness of the pieces and whether they’re boneless or bone-in. This recipe takes just 4-5 minutes in oil when the pieces are fully submerged (no need to flip them).
If you're shallow frying them with an inch or so of oil, you'll need to flip the pieces when the underside is crispy and add an extra few minutes to the cooking time for crispy fried chicken breast.
If you leave the pieces whole (not halved lengthwise), they'll take 10-14 minutes. Bone in chicken can take up to double the time, so monitor it carefully.
To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should have an internal temperature of 165ºF/74ºC to be safe to eat.
Allow the chicken to rest for 5 minutes before serving. Season with additional salt and pepper if preferred.
Store: Either store the chicken in shallow, airtight containers or wrap tightly with foil and store in the refrigerator for 3-4 days. Make sure to store it within 2 hours of cooking it.
Never leave the chicken out for longer than 2 hours at room temperature.
Freeze: Spread the crisp fried chicken breast across a tray, not touching, and freeze solid. Then transfer to a Ziplock bag and freeze for up to 4 months.
Notes
Always brine or marinate the chicken: Either method tenderizes the meat, keeping it juicy. Marinating also adds depth of flavor to the fried chicken.
Use batter: A well-made batter means a super crispy fried chicken breast recipe. This can be a wet or dry batter.
Don’t overcrowd the chicken: It will reduce the oil temperature and lead to a soggy fried chicken recipe. Instead, fry it in batches.
Ensure the oil is at the right temperature: Keep an instant-read thermometer nearby to monitor the temperature and adjust it if needed. It shouldn't go below 325ºF/163ºC.
Allow the chicken to drain correctly: Ditch paper towels, which can cause steaming and soggy fried chicken. Instead, set the buttermilk fried chicken on a wire rack, allowing air to circulate. To keep it warm, tent the cooling rack loosely in foil and/or pop them in a low oven (200ºF/95ºC).
How to reheat fried chicken to make it crispy again?
Avoid cooking methods that lead to foods becoming soft/soggy (like microwave cooking). Instead, I recommend first allowing the fried chicken to come to room temperature and then oven baking it.
Reheat it for 15-20 minutes at 350ºF/175ºC on a rack rather than a foil-lined rimmed baking sheet to allow for airflow.
Alternatively, try 5-7 minutes in an air fryer at 375ºF/190ºC, flipping halfway.
If you're reheating it from frozen, allow it to cook in the oven for 15-18 minutes at 450ºF/230ºC.
Alternatively, remove the chicken from the fridge and allow it to come to room temperature, then re-fry it until it is crispy. Be careful not to overcook the crispy chicken breast.
Check the blog post for more tips, serving recommentdations and asnwers to top FAQs!
