fried chicken breasts

Fried Boneless Skinless Chicken Breasts

chicken breasts

buttermilk*

all-purpose flour

salt

white pepper

garlic powder

paprika

eggs

milk

hot sauce (we used Cholula which is a mild hot sauce)

lard

Breasts pieces thicker than 1 ½ inches should be butterflied.

Place chicken breasts in a zip lock bag and cover with the buttermilk and let soak in the refrigerator overnight or at least 12 hours.

When ready to cook, drain the chicken and discard the buttermilk.

In a large bowl, whisk flour, salt, pepper, garlic powder and paprika.

In a medium bowl beat eggs, milk and hot sauce.

Place the pieces, two at a time, in flour, egg, flour, egg and flour, pressing each time to coat. The breading should be rough and shaggy and not neat and even. The shaggy parts will crisp up as they fry and give a nice crunchy coat. As you bread each piece, place on a platter or plate.

Place a rack over a sheet tray and set aside.

Melt shortening in a large heavy bottomed pan, (a large cast iron or a coated cast iron pan works best), and hold at 325 degrees F using a candy thermometer or other thermometer to get to that temperature, no higher.

Add all of the chicken at once, piece by piece. If they do not comfortably fit all at once, you will need to cook in two batches. The temperature of the oil will drop below 300 degrees F when you place the chicken pieces in and that is where you should keep it during the cooking. If the oil is too hot, the outside will get too dark before the inside cooks.

Fry for a total of about 15 minutes, carefully turning every few minutes for even browning. (We used two heat-proof spatulas (silicone or metal) to make sure we did not disturb the nice crust forming). Insert a probe thermometer into one piece and remove from the fryer onto the prepared rack once the internal temperature reaches 155 degrees F. The chicken will continue to cook to a safe temperature of 165 degrees F.

Be gentle when handling so that the cooked breading stays on.

I really enjoyed the recipe. I like, how you can customize the spice blend, I personally like to add a little extra garlic, as I am not so into hot sauce.

All I can say is YUMMMMM! Made it with 1 chicken breast cut into 2 and cooked it for less time and it was the best fried chicken I’ve ever made. I used canola oil instead of shortening.

Chicken turned out juicy and coating was nice and crispy.

This was delicious!! The kids LOVED it!! (even the picky eater) Their compliments were endless, my favorite- Mommy, this is the best chicken ever, even better than chicken nuggets!! (For a mom there is no higher compliment than that- lol!). I was going to use leftovers tonight for chicken parmesan. Would reheating the chicken in the oven dry it out? Would it still get crispy?

Fried Chicken Breasts makes the perfect weeknight meal. The crispy texture and juicy center makes this a family favorite with simple steps.

Fried Chicken Breasts

chicken breasts (about 6 ounces each))

buttermilk

hot sauce

black pepper

onion powder

Vegetable oil (for frying)

In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper.

Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Add the pounded chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight for best results.

In a shallow dish, whisk together the flour, paprika, garlic powder, and onion powder.

Remove the chicken breasts from the buttermilk mixture, allowing the excess to drip off. Dredge each chicken breast in the seasoned flour mixture, making sure it is evenly coated on all sides. Shake off any excess flour.

In a deep dish skillet or pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F.

Carefully place the coated chicken breasts into the hot oil and fry for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F.

Remove the fried chicken breasts from the oil and place them on a wire rack or paper towel lined plate to drain excess oil.

Let the fried chicken breasts rest for 5 minutes before serving hot.

These fried chicken breasts have amazing flavor with the best texture!

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Fried Boneless Skinless Chicken Bre...

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Top 2 fried chicken breasts recipes from across the web

The most viewed fried chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fried Boneless Skinless Chicken Bre...

Fried Chicken Breasts

The most viewed fried chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine