Introduction
This crispy fried chicken recipe takes chicken breasts to a whole new level of flavor and crunch.
The combination of seasoned flour and buttermilk creates a light, crispy coating that perfectly complements the tender.
juicy chicken inside. It’s an easy yet indulgent dish that can be served as a main course for any occasion, from a family dinner to a special gathering.
Ingredients
-6 boneless, skinless chicken breasts, cut into thirds
-1 cup all-purpose flour
-½ teaspoon salt
-1 tablespoon seasoned salt (e.g., Lawry’s)
-¾ teaspoon pepper
-2 teaspoons paprika
-½ stick butter (¼ cup)
Buttermilk
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breasts into thirds, creating smaller, bite-sized pieces. Next, prepare the seasoned flour mixture.
In a shallow bowl or large plate, combine the all-purpose flour, salt, seasoned salt, pepper, and paprika. Stir everything together until the ingredients are evenly distributed.
Now, dip each piece of chicken into buttermilk, coating it well before dredging it in the seasoned flour mixture.
Make sure the chicken is evenly coated, pressing the flour onto the surface for a crispy crust. Set the coated chicken aside on a clean plate or tray.
In a large skillet or deep frying pan, heat the butter over medium-high heat. Once the butter has melted and is hot, carefully add the chicken pieces.
Fry the chicken in batches, ensuring the pieces do not overcrowd the pan. Cook for 4-5 minutes per side.
or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Once each batch of chicken is done, transfer the pieces to a paper towel-lined plate to drain any excess oil. Repeat this process until all the chicken is fried and crispy.
For an extra burst of flavor, drizzle any leftover melted butter over the fried chicken before serving.
This step is optional but adds a wonderful richness to the dish. Serve the fried chicken with your favorite side dishes for a complete meal.
After the chicken is fried, allow it to rest for a few minutes. This will help the juices redistribute and ensure the chicken stays moist. Once rested, serve and enjoy!
How to Make
To achieve the perfect crispy fried chicken, start with high-quality chicken breasts that are evenly cut into thirds.
This ensures even cooking and a crispy, tender texture. The buttermilk is key to keeping the chicken moist while the seasoned flour creates that crispy, flavorful exterior.
If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of regular milk.
The butter used for frying adds flavor and richness, but it’s important to keep an eye on the heat of the pan.
If the butter starts to burn, lower the temperature slightly. You want to maintain a steady, moderate heat to cook the chicken evenly without overcooking the outside.
For an extra crispy crust, you can double-dip the chicken. After dipping in the buttermilk and the seasoned flour once.
dip the chicken back into the buttermilk and then back into the flour. This creates a thicker, crunchier coating.
Don’t rush the frying process. Fry the chicken in small batches to avoid overcrowding, which can cause the temperature of the oil to drop.
If the oil is too cold, the chicken won’t get crispy and could end up greasy. Always test the oil with a small piece of chicken before adding all the pieces to ensure it’s hot enough.
Make sure to use a meat thermometer to check the chicken’s internal temperature. This ensures it’s cooked through and safe to eat without being dry. The ideal temperature is 165°F (75°C) for poultry.
If you prefer a healthier option, you can bake the chicken in the oven instead of frying it. Preheat your oven to 400°F (200°C) and bake.
the coated chicken on a wire rack for about 20-25 minutes or until golden brown and cooked through.
This method reduces the fat content while still giving you a crispy result.
Once your chicken is fried to perfection, let it rest for a few minutes to lock in the juices.
This ensures every bite is tender and juicy while maintaining a crispy texture.
Tips
One of the most important tips for making crispy fried chicken is to ensure your oil is at the right temperature.
If the oil is too cool, the chicken will absorb excess oil and become greasy instead of crispy.
A thermometer can help maintain the right frying temperature, typically around 350°F (175°C).
For an extra kick of flavor, try adding garlic powder, cayenne pepper.
or other spices to the flour mixture. This will elevate the taste and give your chicken a unique twist.
If you prefer a lighter, fluffier coating, use a mixture of cornstarch and flour.
This combination creates an extra crispy texture without being too heavy.
To keep the fried chicken warm while frying in batches, place.
the cooked pieces in a 200°F (93°C) oven on a baking sheet. This will keep the chicken crispy without drying it out.
If you’re short on time, you can prepare the flour mixture and chicken ahead of time.
Coat the chicken and let it sit in the fridge for about 30 minutes before frying. This helps the breading adhere better and results in a crispier crust.
For an alternative frying method, consider using an air fryer. Coat the chicken in the seasoned flour, then place it in the air fryer basket.
Spray lightly with cooking oil and cook at 375°F (190°C) for 15-20 minutes, flipping halfway through.
To enhance the flavor further, serve your fried chicken with a dipping sauce, such as honey mustard, ranch, or a spicy sriracha mayo.
Conclusion
This crispy fried chicken recipe is sure to become a family favorite. With a perfect balance of seasoning.
crispy coating, and juicy chicken, it’s an easy dish that delivers great results every time. Whether you’re serving it for a weeknight dinner or a special occasion, it’s a crowd-pleaser.
Remember, the key to making the best fried chicken lies in the technique. Take your time, follow the steps, and enjoy the process of making a delicious meal from scratch.