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The Crispiest Fried Chicken Breast

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2h 20min

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6 servings

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This recipe for The Crispiest Fried Chicken Breast yields juicy, tender chicken breast encased in a perfectly crisp and golden-brown crust. The secret to this delectable dish lies in the flavorful buttermilk marinade and the well-seasoned flour coating. Double-frying the chicken ensures a crunchy exterior that will have everyone reaching for more. Serve this classic comfort food with your favorite sides for a satisfying and finger-licking good meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Prepare the chicken

Cut the boneless, skinless chicken breasts into 1-inch thick strips. In a large bowl, mix together the buttermilk, hot sauce, 1 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of garlic powder, and 1/2 tablespoon of paprika. Add the chicken strips to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

2
Prepare the coating

In a shallow dish, whisk together the all-purpose flour, cornstarch, remaining 1 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of garlic powder, and 1/2 tablespoon of paprika.

3
Heat the oil

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat.

4
Coat the chicken

Remove the chicken strips from the marinade, allowing the excess to drip off. Dredge each strip in the seasoned flour mixture, making sure it is well coated. Shake off any excess flour.

5
Fry the chicken

Carefully place the coated chicken strips in the hot oil, working in batches to avoid overcrowding. Fry the chicken for 6-8 minutes, or until golden brown and cooked through.

6
Double-fry the chicken

Remove the fried chicken strips from the oil and let them drain on a wire rack or paper towels for 3-4 minutes. Return the chicken to the hot oil and fry for an additional 1-2 minutes, or until the crust is extra crispy.

7
Drain and serve

Remove the chicken strips from the oil and let them drain on a wire rack or paper towels. Serve The Crispiest Fried Chicken Breast hot, with your favorite sides and sauces.

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