Step 1

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.

Step 2

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).

Step 3

Add the buttermilk, egg, and 1 tsp of salt to the dish, whisk well and then place the prepared chicken breasts into the marinade.

Step 4

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.

Step 5

Combine the baking powder, 1 tsp 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.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

The deep-fried chicken breast will always be crispiest directly from the fryer. However, you can still store it for later and reheat it in a way that brings back some of the crispiness (see the Notes below).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.