Boneless Recipe
crispy fresh (never frozen) hand-cut chicken breast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Marinade
Breading
Dredge and Finish
Method
Chicken and Marinade
Prepare chicken
Trim fat from the chicken breasts and, if thick, butterfly or slice each breast into 2 thinner cutlets so pieces are roughly 1/2" thick for even cooking.
Marinate
Place the cut chicken in a bowl or zip-top bag. Combine buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper and optional hot sauce. Pour over chicken, seal, and refrigerate at least 1 hour or up to overnight. This tenderizes the fresh (never frozen) chicken and adds flavor.
Breading
Combine dry mix
In a shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly distributed.
Set up dredging station
In a second shallow bowl, beat the eggs with 2 tablespoons milk. In a third shallow bowl or plate, place the panko (if using) or reserve extra flour mixture for double-dredge.
Dredge and Fry
Preheat oil
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2"–3/4" (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds.
Dredge chicken
Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge first in the seasoned flour, then dip in the egg wash, then press into panko or return to the flour mixture for a double-coating. Ensure each piece is evenly coated and shake off excess.
Fry
Carefully transfer coated chicken to the hot oil without overcrowding (work in batches). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F. Total cook time will depend on thickness.
Drain and rest
Use tongs to transfer cooked chicken to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. This helps maintain crispiness.