Boneless Fried Chicken Recipe

Prepare chicken

Trim excess fat from the boneless chicken and cut larger pieces into 3–4 bite-sized pieces so pieces are roughly uniform (about 2–3 cm thick). Pat dry with paper towels.

Make marinade/brine

In a large bowl, whisk buttermilk with 2 tablespoons fine sea salt, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 tablespoon hot sauce (if using).

Marinate

Submerge the chicken pieces in the buttermilk mixture, cover and refrigerate at least 4 hours or preferably overnight. For same-day cooking, marinate at least 1 hour. The buttermilk tenderizes and seasons the meat.

Prepare dry mix

In a shallow wide bowl or sheet pan, combine 300 g all-purpose flour, 50 g cornstarch and 50 g breadcrumbs (if using). Add 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp ground black pepper, 1.5 tsp fine sea salt, 1/2 tsp cayenne pepper and 1 tsp baking powder. Whisk thoroughly so spices are evenly distributed.

Prepare wet dip

In another bowl, whisk 2 large eggs with 120 ml whole milk until smooth. This mixture helps the dry coating adhere and creates a craggy crust.

Dredge the chicken (double-coat)

Working in batches, remove chicken from the buttermilk, letting excess drip off. First toss pieces in the dry flour mixture to coat lightly, then dip into the egg-milk mixture, then return to the flour mixture and press the coating onto the surface so it sticks. For extra-crispy crust, after the second flour coat, let pieces rest on a rack for 10–15 minutes to set the crust before frying.

Heat oil

Pour about 3–4 cm of neutral oil into a heavy, deep skillet or Dutch oven (about 1 L) and heat over medium-high. Use a thermometer and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of breading into the oil; it should sizzle and brown gently within 30–60 seconds.

Fry in batches

Carefully add coated chicken pieces to the oil without overcrowding; fry in batches so oil temperature stays near 175°C (350°F). Cook 3–5 minutes per side depending on piece size, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Smaller pieces may take 4–6 minutes total; larger pieces may take up to 8 minutes. Adjust heat as needed to maintain temperature.

Drain and rest

Using a slotted spoon or spider, transfer cooked chicken to a wire rack set over a sheet pan to drain excess oil. This keeps the crust crisp. Sprinkle with flaky sea salt immediately if desired. Let rest 3–5 minutes before serving to finish cooking and allow juices to redistribute.

Serve the boneless fried chicken hot with lemon wedges on the side. Offer dipping sauces like honey mustard, hot sauce or ranch if you like.