How long to deep fry chicken breast at 350 degrees to moist and tender is here. Buttermilk fried breasts on the stove breaded lightly to make sandwiches are delicious and an inexpensive dinner idea that is family friendly. If you loved our Fried Chicken Legs but want larger pieces, this is the way to go.
Fried boneless skinless chicken breasts are just delicious, and you can serve them all sorts of ways. Pounded out thin makes them super tender and is easy to do yourself. You can submerge in oil using a Dutch Oven or pan fry with a large skillet, cast iron is great for this. (post may contain affiliate links present)
How to Fry Chicken Breast
What is the biggest hack to remember when making this Old Fashioned Southern meal? It is to remember How Hot Should Oil be for Fried Chicken when you start!! Never ever should you add breaded meat before it reaches 350 degrees F. over medium high heat first.
This is a great way of How to Bread Chicken Without Eggs!! You may have used the other method where you dip into whisked eggs, then dredge in flour. This is better y’all. Soaking in thick buttermilk just adds to the tenderness in every bite. If you pound each piece flatter before, it will be even better.
Table of contents
- How to Fry Chicken Breast
- Fried Chicken Breast with Buttermilk
- Deep Frying Super Thin Chicken
- How do you pound chicken breasts without a meat tenderizer?
- What is the best way to deep fry chicken breasts?
- Can you deep fry chicken breasts in a pan?
- Can you fry chicken breasts in an air fryer?
- Is it better to pan fry fried chicken or use a deep fryer?
Fried Chicken Breast with Buttermilk
We use this same basic technique to make Air Fryer Fried Chicken Breast as well. If you want to cook this for dinner, start prepping in the morning for best results. You can certainly soak them overnight but may not be together enough the day before to remember to get it all prepped, I get it friends….
Deep Frying Super Thin Chicken
We have shared How Long to Cook Thin Chicken Breast in the Oven before but this is another way to get a crispier coating on the outside and in no time at all. To do this you would add just 1 more step. Choose medium size breasts and slice in half so they are thinner, then you still want to pound them with a meat mallet or rolling pin.
How do you pound chicken breasts without a meat tenderizer?
NO worries, don’t go out and spend money to buy one if you don’t have it on hand. There are many different things in your home you can use that will be just as effective. Keep in mind that your countertop is likely fragile and may get cracked if not placed on a cutting board before hitting.
- Rolling Pin works to pound them out when placed in between two sheets of plastic wrap or wax paper on a cutting board. Gently pound, starting from the center and working your way outward.
- Heavy Pan or Skillet works to gently pound them out until it reaches the desired thickness.
- Mallet or Hammer works if meat is inside a really sturdy plastic bag to prevent splattering, then use the flat side to pound until it’s evenly flattened.
- Use Your Hands if that is all you have to gently press down on the breast to flatten it.
What is the best way to deep fry chicken breasts?
You can make Fried Chicken without Flour but if you really want to go all the way this is the way to go. When making yourself you can control just how thick the coating is which is nice. You can just do a light coating but if you want it more like Kentucky Fried Chicken style then cake it on!!
Can you deep fry chicken breasts in a pan?
Yes but it should be rather deep to hold enough oil so the meat is submerged at least halfway. If you have something deeper you can skip flipping them over entirely because every inch will be submerged.
Calories for fried chicken breast will vary depending on how large your pieces are, whether they are bone-in chicken with more fat and/or how much flour sticks to the outsides. Seasonings such as our Curry Fried Chicken or adding onion powder don’t really add any fat or calories but give it a huge punch of flavor.
Can you fry chicken breasts in an air fryer?
Absolutely, and it is a healthy way to get a very similar result. You can see how we did just that with our Air Fryer McDonalds Fried Chicken Sandwich. You cut down on the oil used by just a spray necessary for the outsides to get super crispy.
Is it better to pan fry fried chicken or use a deep fryer?
I mean I don’t have room for another kitchen appliance so I haven’t bought one of those myself. I think a deep pan works just as well. You do have to flip them over but I think my arm can handle that. 😉
1. Before frying, pat pieces dry with paper towels to remove excess moisture.
2. Dredge the chicken pieces in flour with salt and pepper (maybe cayenne pepper too) or breadcrumbs before frying.
3. Avoid overcrowding the frying pan or skillet. Fry in batches, leaving enough space between the pieces to allow air and heat to circulate.
4. Make sure the oil is hot enough before adding meat. The ideal frying temperature for chicken is around 350-375 degrees F
5. Use enough oil to submerge pieces halfway or more.
6. Once you drop them in to the hot oil, resist the urge to move or flip it too soon. Cook the chicken in vegetable oil undisturbed for a few minutes on one side before flipping it over.
When deep frying chicken breast strips, the cooking time will vary depending on the size and thickness of the strips, as well as the temperature of the oil. However, as a general guideline, typically takes around 3 to 5 minutes to cook to golden brown and crispy perfection.
1. Buttermilk fried chicken should have a golden brown color on the outside.
2. The coating should be crispy and crunchy. It should not feel soggy or greasy.
3. The internal temperature of chicken should reach at least 165 degrees F or 74 degrees C.
4. You can also check the juices that run out of the meat when you pierce it with a fork or knife.
How Long to Deep Fry Chicken Breast
Equipment
- 2 shallow bowls
- 1 pan or Dutch Oven
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 c buttermilk
- 2 c all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- vegetable oil , for frying
Instructions
- Place chicken breasts in a bowl or gallon freezer bag and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
- Season the chicken breasts with salt and black pepper, if desired. In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove chicken from the buttermilk, allowing excess to drip off. Coat each chicken breast in the seasoned flour mixture, pressing the breading onto the chicken.
- In a large skillet, heat vegetable oil to350° F (175°C). Carefully place breaded chicken breasts in the hot oil and fry until golden brown and cooked through (about 6-8 minutes per side).
- Transfer to a paper towel-lined plate to drain excess oil. If you want to serve as fried chicken sandwiches, brush the brioche buns with butter, if desired. Toast brioche buns lightly.
- Place fried chicken on the bottom half of each bun. Add your favorite toppings, such as lettuce, tomato, pickles, and mayo. Top with the remaining bun halves and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
