This crispy fried chicken breast is a classic dish featuring tender chicken breast coated in a crispy, golden-brown crust. Its crispy exterior and juicy interior make it irresistible.
Fried chicken breast is a comforting and flavorful dish that has become a beloved staple in many cuisines worldwide. It’s a simple dish of tender boneless chicken breasts dipped in buttermilk, dredged in a seasoned mixture of flour and cornstarch, and fried until crispy.
The chicken breast fillets are cooked in hot vegetable oil until they are golden brown and cooked through. Frying helps create a crispy exterior while keeping the juicy chicken moist and flavorful.
If you would like to learn more ways of frying chicken breast, check out our Pan-Fried Chicken Breast Recipe or Cornflake Fried Chicken. Or use the oven to make BBQ Sauce Chicken Breast, or Baked Chicken Cutlets.
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Recipe ingredients
Chicken: Boneless skinless chicken breasts are sliced in halves to get thinner pieces. Alternatively, you can buy already-cut fillets.
Marinade ingredients: Buttermilk, egg, and seasoning.
Flour coating: All-purpose flour, cornstarch (for a lighter and crispier texture), and baking powder (airy texture).
Vegetable oil with a high smoke point and neutral flavor. You can use other frying oils, such as canola oil or peanut oil. However, olive oil is not suitable for deep frying.
See the recipe card for full information on ingredients and quantities.
How to fry chicken breast?
Preparations:
- Slice the chicken breasts into two thinner pieces.
- Seasoning mixture: Mix all the ingredients in a small bowl; whisking with a small whisk helps combine the spices thoroughly.
The marinade:
- Step #1: Mix the marinade ingredients in a large bowl or a shallow container (like a non-metallic baking dish) that will hold all the meat pieces snuggly, preferably in a single layer or lightly overlapped.
- Step #2: Add the breast pieces and turn them into the marinade; they should be fully or almost entirely covered by it.
- Step #3: Marinate for at least 30 minutes and up to 4 hours.
If the chicken marinates for only 30 minutes, you can leave the dish on the counter. Otherwise, cover the dish with plastic wrap and let the chicken marinate in the refrigerator. Bring it to room temperature before frying it; this will take 30-40 minutes.
Flour coating:
- Step #3: Whisk coating ingredients in a shallow bowl.
- Step #4: Lift the pieces from the marinade and let them drip gently. Dip them into the flour coating, turning them to coat on both sides and pressing them down gently to help the coating adhere.
Frying chicken breast:
- Steps #5 and #6: Carefully lower a few pieces into the hot oil using a slotted spoon or tongs; don’t overcrowd the pan; fry the chicken in several batches.
Heat the oil in a high-sided pan, deep skillet, or Dutch oven; the temperature should be around 350°F/175°C (measured with an oil thermometer – the Amazon link opens in a new tab).
- Step #7: Transfer to a plate lined with paper towels to absorb the excess fat. Rest for a few minutes before serving.
How long to fry chicken breast?
- Fully submerged in oil for perfectly deep-fried chicken: It will take 4-5 minutes; there’s no need for flipping.
- Partially submerged: It will take 6-8 minutes, and you must flip the pieces halfway through.
- The cooking time also depends on the thickness of the breast pieces. Make sure to check that the meat is cooked through before serving it.
- The best way to check is with a meat thermometer (the Amazon link opens in a new tab); the internal temperature should be 165°F/ 74°C.
Good to know!
Safety: When working with hot oil, be careful and follow proper safety measures to prevent oil splatter or burns. Keep a close eye on the temperature of the oil to ensure it doesn't get too hot or cool down too much.
Cooking temperature: The oil should be heated to around 350°F/175°C before frying the breaded chicken, and the temperature should be maintained throughout the cooking process.
Fry in batches. Don’t overcrowd the pan; overcrowding will cause the oil temperature to drop, and the pieces will become greasy.
Recipe FAQs
Thirty minutes will allow the buttermilk to penetrate the meat slightly and start breaking down its fibers. For a more pronounced flavor and even more tender flesh, you can marinate it for several hours.
However, marinating breasts too long in buttermilk (or any acidic marinade) can produce a mushy texture. Therefore, staying within 4-6 hours of marinating time is generally recommended.
Dredge the chicken in the flour mixture thoroughly, pressing gently to help the coating adhere to the meat. Allow to rest for a few minutes before frying. This helps the layer stick better to the surface.
If the oil temperature is not hot enough, it can cause the breading to become greasy and fall off.
Excessive handling during frying can also loosen the breading.
How to store and reheat?
Refrigerate cooled leftovers in an airtight container for up to 3 days.
Reheat them in the oven, air fryer, or in a skillet.
Oven: Preheat your oven to around. Place the fried chicken breast on a baking sheet and heat it in the preheated oven (350°F/175°C) for about 10-15 minutes or until it reaches an internal temperature of 165°F/74°C. This method helps retain the crispiness of the coating while reheating the meat thoroughly.
Air Fryer: Place the pieces in the air fryer basket and reheat them in the preheated air fryer for 5-8 minutes or until warmed through and crispy.
Skillet: Heat a skillet over medium heat and add some oil or butter. Place the fried chicken breast in the skillet and cook for a few minutes on each side until heated through. This method can help restore some crispness to the coating.
The microwave will make the breading soggy.
Freeze leftovers in an airtight container for up to 3 months. Defrost in the fridge and reheat as instructed above.
What to serve it with?
- Main course: Serve the fried chicken breast as the main course on its own. Serve it with a selection of dipping sauces on the side, such as barbecue sauce, honey mustard, or ranch dressing.
- Try our Peri Peri Sauce, Yogurt Mint Sauce, or Chimichurri.
- Side dish ideas: Mashed potatoes with truffles, garlic smashed potatoes, baked sweet potato slices, fries, potatoes with tomato sauce, coleslaw for burgers, skillet cornbread, Romanian macaroni and cheese, roasted vegetables, or biscuits.
- Make sandwiches or burgers: Toast a bun or bread of your choice, and layer it with lettuce, sliced tomatoes, pickles, and any other desired toppings.
- Add the fried chicken breast and include condiments like mayonnaise, mustard, or spicy sauce. Use the fried chicken to make our Fillet Chicken Burgers.
More breaded chicken recipes
Recipe
Easy Fried Chicken Breast
Equipment
- Baking dish or shallow container for marinating the chicken
- High-sided pan, skillet, or Dutch oven for frying the chicken
Ingredients
- 4 boneless skinless chicken breast Note 1
- vegetable oil for frying Note 2
Seasoning (Note 3):
- ½ tablespoon sweet paprika
- ½ tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons oregano
- ⅛ teaspoon cayenne pepper or to taste
- 1 teaspoon fine sea salt or kosher salt
- ½ teaspoon ground black pepper
Marinade:
- 1 cup buttermilk 250 ml
- 1 egg large
Flour coating:
- 1 cup all-purpose flour 120 g
- ½ cup cornstarch 60 g
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt or kosher
Instructions
Prepare chicken:
- Slice the chicken breasts into two thinner pieces. Place a kitchen towel under a large cutting board to prevent it from slipping. Lay one chicken breast on the cutting board. Place one hand flat on top of it. Slice horizontally through the middle of the breast. Open up the breast so you have two fillets. 4 chicken breasts
Seasoning mixture:
- Mix all the ingredients in a small bowl. You will need ½ of the seasoning for the marinade and ½ of it for the flour coating. ½ tablespoon sweet paprika + ½ tablespoon smoked paprika + 1 ½ teaspoon garlic powder + 1 teaspoon onion powder + 2 teaspoon oregano + ⅛ teaspoon cayenne pepper + 1 teaspoon salt + ½ teaspoon black pepper
Marinate chicken:
- Mix buttermilk, beaten egg, and only ½ of the spice mixture in a shallow container (non-metallic) that will hold all the chicken snuggly, preferably in a single layer or only lightly overlapped. 1 cup/ 250 ml buttermilk + 1 large egg + ½ of the seasoning mixture
- Add the chicken and turn it into the marinade; the pieces should be fully or almost entirely covered by it. Cover the dish with plastic wrap.
- Marinade the chicken for at least 30 minutes (on the counter) and up to 4-6 hours (in the refrigerator). Bring it to room temperature before frying; this will take 30-40 minutes.
Flour coating:
- Whisk flour, cornstarch, baking powder, salt, and the remaining seasoning mixture in a shallow bowl.1 cup/ 120 g flour + ½ cup/ 60 g cornstarch + 1 teaspoon salt + ½ of the seasoning mixture
Frying chicken breast:
- Coat with flour: Lift the pieces from the marinade and let them drip gently. Dip them into the flour coating, turning them to coat on both sides and pressing them down gently to help the coating stick. Set them aside.
- Heat the oil; the temperature should be around 350°F/175°C (measured with an oil thermometer.vegetable oil – enough to fully submerge the chicken
- Add chicken: Carefully lower 2-3 pieces of chicken into the hot oil using tongs; don’t overcrowd the pan; fry the chicken in several batches.
- Fry: If the chicken is fully submerged in oil, it will need 4-5 minutes to cook, and there will be no need to flip it. If it’s only partially submerged, it will take 6-8 minutes, and you must flip the pieces halfway through.
- The cooking time also depends on the thickness of the chicken pieces. Ensure that the meat is cooked before serving it; the internal temperature should be 165°F/74°C.
- Rest: Once cooked, transfer the chicken pieces to a large plate lined with paper towels to absorb the excess fat and let rest for about 5 minutes before serving.
Notes
- Chicken breast: One medium boneless skinless chicken breast weighs about 6-7 oz/ 180-200 g.
- Seasoning: Use any other spices or spice mixtures you like. Remember to split the mixture into two parts; you will need some for the marinade and some for the flour coating.
- Oil: Adjust the amount of oil according to the pot size; for perfect deep-frying, the chicken pieces should be submerged in oil. You can use less oil and partially submerge the chicken in it; in this case, the cooking time will be slightly longer (6-8 minutes), and you will have to flip the chicken halfway.
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