Fried Boneless Chicken Recipe

Trim, cut, and season

Trim any excess fat from the boneless chicken and cut into 1–1.5 inch pieces (bite-size or strips, as desired). Pat the pieces thoroughly dry with paper towels.

In a medium bowl, whisk together the buttermilk, egg, hot sauce (if using), 3 tsp salt and 1 tsp freshly ground black pepper until well combined.

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and seasons the meat; longer marinade yields juicier chicken.

About 20–30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. This promotes even cooking.

In a shallow wide bowl or plate, combine the all-purpose flour, cornstarch, breadcrumbs (if using), paprika, onion powder, garlic powder, dried oregano (or thyme), cayenne, 1.5 tsp salt and 0.75 tsp black pepper. Whisk until the mixture is uniform.

Set up a dredging station: the bowl of flour mixture, a rack or tray for coated pieces, and the bowl with the buttermilk marinade (reserve any excess marinade). For a double-coat extra-crispy finish: remove each piece from the marinade, shake off excess, dredge in the flour mixture, then dip briefly back into a small amount of reserved marinade or a beaten egg, and dredge again in the flour mixture. Press the coating firmly onto the chicken to adhere.

Pour 1.5–2 cups of neutral oil into a heavy-bottomed skillet, Dutch oven, or deep pan so that it reaches 1 to 1.5 inches up the side for shallow frying; for deep frying, fill to allow pieces to float with at least 1 inch of oil above them. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, the oil is ready.

Working in batches (do not overcrowd the pan), carefully lower coated chicken pieces into the hot oil. Fry until golden brown and an internal temperature reaches 165°F (74°C), about 3–5 minutes per side for 1–1.5 inch pieces (total 6–8 minutes depending on size). Adjust time for thicker pieces. Maintain the oil temperature around 325–350°F by lowering or raising heat between batches.

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet (not paper towels) to keep the coating crisp. Let rest 3–5 minutes. If desired, lightly toss with 1 tbsp melted butter and chopped parsley for gloss and flavor.

Season immediately with a light sprinkle of salt to taste and serve with lemon wedges and preferred dipping sauces.