Deep fried chicken breast at 350 degrees makes them moist with crispy outsides. Lightly breaded with buttermilk on the stove, these make great sandwiches for a family friendly meal.
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 Breasts
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.
without Eggs
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.
with Thin Chicken Breasts
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, pounding them with a meat mallet or rolling pin.
Deep Fried Chicken Breast Recipe
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.
without Flour
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.
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. You can really do this with all cuts including thighs or Fried Chicken Legs but want larger pieces, this is the way to go.
Cooked In 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 McChicken recipe. You cut down on the oil used by just a spray necessary for the outsides to get super crispy.
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.
FAQ
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.
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 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.
