Chicken Fried Breast Recipe

Trim and pound

Trim any excess fat from the chicken breasts. If breasts are very thick, butterfly them or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.25 cm). This ensures even cooking and crisping.

Season and brine in buttermilk

In a bowl, whisk together 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp smoked paprika. Rub a little of the seasoning onto both sides of each breast. Place the breasts in a shallow dish and pour 2 cups buttermilk over them so they are coated. Cover and refrigerate for at least 1 hour or up to overnight. The buttermilk tenderizes and helps the coating adhere.

Set up a three-step breading station: wet (buttermilk‑marinated chicken), egg wash, and dry flour. In a large shallow dish combine 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne pepper and 1/2 tsp baking powder. Whisk to evenly distribute. In a separate shallow bowl whisk together 2 large eggs and 2 tbsp water to make an egg wash.

Remove one breast at a time from the buttermilk, letting excess drip off back into the bowl (do not shake vigorously). First dredge the chicken lightly in the seasoned flour, then dip into the egg wash, and finally press firmly into the flour mixture so a generous, even coating adheres. For an extra-crispy double layer, return the coated breast to the egg wash briefly and re-coat in the flour mixture. Place coated pieces on a wire rack and let sit 10–15 minutes to set the crust.

Pour about 3–4 cups neutral oil into a heavy skillet or Dutch oven to a depth of ~1 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float up steadily.

Working in batches (do not overcrowd), carefully lay the coated chicken breasts into the hot oil. Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat to maintain 325–350°F so the crust browns without burning before the interior cooks.

When done, transfer the chicken to a wire rack set over a sheet pan or to paper towels to drain. Let rest 5 minutes — carryover heat will finish cooking and juices will redistribute.

If desired, toss the hot fried breasts lightly with 2 tbsp hot sauce for a sauced version, or leave plain. Sprinkle with chopped parsley and serve with lemon wedges for squeezing. Serve immediately for best crispness.