Boneless Fried Chicken Breast With Potatoes And Vegetables Recipe

Prepare breasts

If chicken breasts are large, slice each horizontally into 2 thinner cutlets (about 1/2-inch thick). Pat dry with paper towels. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Marinate

Place the chicken in a shallow dish or zip-top bag. Pour buttermilk over the chicken, add the 1 tsp paprika and 1 tsp garlic powder, and turn to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Set up breading stations

Whisk eggs with milk in a medium bowl. In a separate wide bowl or baking dish combine flour, cornstarch, baking powder, remaining 1/2 tbs salt (from ingredient list), 3/4 tsp black pepper, and a pinch more paprika. Ensure dry mix is well combined.

Bread the chicken

Remove each piece from the buttermilk, letting excess drip off. Dredge first in the flour mixture and press to adhere. Dip into the egg wash, then return to the flour mixture for a double-coated, crunchy crust. Place on a rack and let rest 10 minutes to set the coating.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 3/4–1 inch depending on pan) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle steadily. Fry chicken in batches without crowding: cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked pieces to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Finish

Squeeze a little fresh lemon over the fried chicken and sprinkle with chopped parsley just before serving.

While chicken marinates, preheat oven to 425°F (220°C). Wash and dry potatoes; cut into 1/2-inch cubes (or wedges). Toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the chopped rosemary/thyme if using. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, flipping once halfway, until golden and crisp outside and tender inside. If potatoes finish before chicken, keep warm in the oven at 200°F (95°C).

Prepare vegetables: peel and slice carrots into 1/4-inch thick diagonals, cut bell pepper into strips, and trim broccoli into bite-size florets.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and sauté 30 seconds until fragrant. Add carrots and cook 3–4 minutes, then add bell pepper and broccoli. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stir-fry vegetables 4–6 minutes until bright, slightly tender but still crisp (or longer if you prefer softer veg). Taste and adjust seasoning. Remove from heat and keep warm until serving.

Divide roasted potatoes and sautéed vegetables among 4 plates. Place one fried chicken breast on each plate. Garnish with a lemon wedge and sprinkle chopped parsley over everything. Serve immediately with optional dipping sauce on the side.