Description
This crispy fried chicken recipe is perfect for any occasion, featuring a flavorful buttermilk marinade and a crunchy seasoned coating.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts pounded to 1/2 inch thickness
- 2 cups buttermilk
- 1 large egg
- 2 teaspoons hot sauce
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional
- 3 cups neutral frying oil such as canola or peanut
Instructions
- Pound the chicken: Slice each chicken breast in half horizontally to create thin cutlets, then place between parchment or plastic wrap and gently pound to about 1/2 inch thickness.
- Season the chicken: Sprinkle both sides of the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to season the meat itself.
- Make the buttermilk marinade: In a large bowl, whisk together the buttermilk, egg, hot sauce, and a pinch of salt and pepper until smooth.
- Marinate the cutlets: Add the seasoned chicken to the buttermilk mixture, turning to coat, and let it sit for at least 30 minutes or up to 4 hours in the refrigerator.
- Mix the seasoned flour: In a shallow dish, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper.
- Dredge the chicken: Working one piece at a time, lift a cutlet from the buttermilk letting excess drip off, then press it into the flour mixture until fully coated on both sides.
- Double-dip for extra crunch (optional): For an extra-thick crust, dip the floured cutlet back into the buttermilk and again into the flour, pressing the coating on firmly.
- Rest the breaded cutlets: Place coated chicken on a wire rack and let rest for 5–10 minutes while you heat the oil so the crust adheres better.
- Heat the oil: Pour about 1/2 inch of neutral oil into a large heavy skillet and heat over medium to medium-high heat until it reaches 350°F (175°C).
- Fry the chicken: Carefully add a few cutlets to the hot oil without overcrowding and fry for 3–4 minutes per side, or until deep golden brown and cooked to 165°F (74°C).
- Drain the cutlets: Transfer fried chicken to a clean wire rack or paper towel–lined plate to drain while you cook the remaining pieces, adjusting heat to keep the oil hot but not smoking.
- Rest and serve: Let the cutlets rest for a few minutes, then serve hot with your favorite sides, a squeeze of lemon, or a drizzle of honey or hot honey.
Notes
- For extra flavor, you can add herbs or spices to the flour mixture.
- Make sure not to overcrowd the pan while frying to maintain oil temperature.
- Letting the chicken rest after frying helps keep the coating intact.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg