Fried Chicken Breast

Fried Chicken Breast makes an amazing main course for any meal. It’s golden and crunchy on the outside and juicy in the center with plenty of flavor in every bite.

Prep Time10

Cook Time15

Resting Time5

Total Time30

Servings:

Calories: 259kcal

Author: Karin and Ken

Ingredients

2 large boneless skinless chicken breasts (halved lengthwise to make 4 thin cutlets)
1 cup buttermilk
1 cup all-purpose flour
⅓ cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
½-1 teaspoon salt
½ teaspoon black pepper
Oil for frying vegetable or canola oil, about ½ inch in pan

Instructions

Place chicken cutlets in a bowl and pour buttermilk over top. Let sit for at least 10 minutes (or up to 2 hours in the fridge for extra tenderness).
In a shallow dish, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture. Press lightly so the coating sticks well. Transfer to a plate until ready to fry.
Heat about ½ inch of oil in a large skillet over medium heat until hot (about 350°F).
Carefully add chicken to the pan in a single layer. Cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
Transfer to a wire rack set over a baking sheet. Let rest for 5 minutes before serving.
Serve immediately for best texture, with your favorite sides or dipping sauces.

Video

Notes

Set a wire rack over a sheet pan lined with paper towels and place the chicken on top. This keeps it elevated so the crust stays crisp instead of getting soggy.
After frying, let the chicken rest for 10–15 minutes so the juices redistribute and stay juicy. It also finishes cooking slightly as it rests, helping it safely reach 165°F.
Fried chicken can turn soggy if the pan is overcrowded, the oil isn’t hot enough, or it’s drained only on paper towels. Cook in batches, heat oil until it lightly bubbles, and use a wire rack for maximum crispiness.

Nutrition