Chicken Breast Recipe

Pat the 6 oz chicken breast dry with paper towels. If the breast is uneven in thickness, place it between plastic wrap and gently pound to an even 3/4–1 inch thickness using a meat mallet or rolling pin. This ensures even cooking.

Season both sides of the chicken breast with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Set aside for 10–15 minutes at room temperature while you prepare cooking station.

Preheat

Preheat a grill or cast-iron skillet over medium-high heat. Clean and lightly oil the grill grates or heat 1 tablespoon neutral oil in the skillet until shimmering.

Place the seasoned chicken breast on the hot grill or skillet. Cook without moving for 4–5 minutes until the underside has good sear marks and releases easily.

Flip the chicken and reduce heat to medium. Cook an additional 4–6 minutes, turning once if using a skillet, until the internal temperature reaches 165°F (74°C) at the thickest part.

Transfer to a cutting board and let rest 5 minutes to allow juices to redistribute. Squeeze a lemon wedge over the top and sprinkle with chopped parsley, if using. Serve with two choice sides and sauce on the side.

Make dredge and egg wash

In a shallow bowl, whisk together 1/2 cup flour, 1 tablespoon cornstarch, 1/2 tsp paprika, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp kosher salt and 1/8 tsp black pepper. In a separate bowl, beat 1 large egg with 3 tablespoons milk or buttermilk.

If using, place 1/4 cup panko or plain breadcrumbs in a third shallow plate for a second coating stage for extra crunch (optional).

Dredge the chicken

One piece at a time: dredge the seasoned chicken breast first in the flour mixture, shaking off excess. Dip into the egg wash, allow excess to drip, then press into panko/breadcrumbs (if using) or back into the flour mixture for a thicker crust. Set on a rack while oil heats.

Heat oil

Pour about 1 cup vegetable oil into a 10-inch skillet (enough to reach ~1/2 inch depth) and heat over medium-high until oil registers 350°F (177°C) on a thermometer or a small pinch of flour sizzles immediately on contact.

Carefully place the breaded chicken into the hot oil. Fry 3–4 minutes per side until golden brown and crisp and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F so exterior browns without burning while inside cooks.

Transfer to a wire rack set over a baking sheet (or paper towels if needed) and let rest 3–5 minutes. Finish with a squeeze of lemon and sprinkle parsley. Serve with two choice sides and sauce on the side.

This recipe is for a single 6 oz chicken breast. To serve more, multiply ingredient quantities and cook in batches, keeping cooked pieces warm in a 200°F (95°C) oven on a rack so they stay crisp (if fried) or rested (if grilled).

Ensure internal temperature is 165°F (74°C) before serving. Use a probe thermometer at the thickest part for accuracy.

Recommended sides: mashed potatoes, steamed vegetables, coleslaw, or fries. Offer two sides with the plate.