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Ingredients
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Chicken & Marinade
Breading
For Frying & Finishing
Method
Chicken & Marinade
- 1
Prep breasts
If the chicken breasts are thick, butterfly them or slice them horizontally to make two thinner cutlets of even thickness (about 1/2 inch). Pat the pieces dry with paper towel.
- 2
In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, ideally 3–8 hours. (If short on time, marinate 30 minutes.)
Breading
- 3
About 20–30 minutes before frying, remove the chicken from the fridge to come closer to room temperature for more even cooking.
- 4
In a wide, shallow dish, combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne (if using). Whisk to aerate and evenly distribute spices.
- 5
Set up a dredging station: the marinated chicken (allow excess buttermilk to drip off), the flour mixture. For a thicker crust, dredge once, press flour into the surface, then dip back briefly into any remaining buttermilk and dredge again in the flour mixture.
- 6
After dredging, place the breaded pieces on a wire rack set over a sheet tray and let rest 10–15 minutes. This helps the crust adhere and reduces flour falling off into the oil.
For Frying & Finishing
- 7
Pour 2 to 3 cups vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/2 to 3/4 inch depth, or use a Dutch oven for deeper frying with more oil. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and browns slowly.
- 8
Carefully add the breaded chicken to the hot oil, do not overcrowd the pan — fry in batches if needed. For cutlets about 1/2 inch thick, fry 3–4 minutes per side until golden brown. Use a thermometer to check the internal temperature: remove when chicken reaches 165°F (74°C). Thicker pieces may need 5–7 minutes per side; lower heat slightly to avoid over-browning while reaching temperature.
- 9
Transfer cooked chicken to a wire rack set over a sheet tray or paper towels to drain. Let rest 5 minutes. Optionally drizzle with 1 tsp neutral oil to help sheen and prevent dryness.
- 10
Season lightly with a pinch of salt immediately after frying, if desired. Serve hot.