Description
Crispy chicken fried chicken delights Southern palates with golden-brown perfection. Juicy meat and crunchy exterior create a comfort classic that brings smiles to dinner tables across America.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Breading Mixture:
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Tenderize chicken breasts by gently pounding them to an uniform thickness, creating an ideal surface for crispy coating.
- Craft a robust seasoning blend by combining flour with garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper in a wide mixing bowl.
- Establish a two-stage dredging system: whisk eggs with buttermilk in one container, and position the seasoned flour mixture in a separate shallow dish.
- Completely submerge each chicken breast first in the egg-buttermilk mixture, then thoroughly coat with the seasoned flour, ensuring complete and even coverage.
- Prepare a large skillet by heating vegetable oil to 350°F, creating an ideal frying environment with approximately 1/2 inch of oil depth.
- Carefully lower chicken into hot oil, maintaining a steady temperature, and fry for 4-5 minutes per side until achieving a rich golden-brown exterior and confirming internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- For optional gravy, melt butter in a saucepan, incorporate flour, and gradually whisk in milk, simmering until the sauce thickens and becomes smooth, seasoning with salt and pepper.
- Plate the crispy chicken and optionally drizzle with warm gravy, serving immediately to preserve optimal texture and temperature.
Notes
- Choose chicken breasts with consistent thickness to ensure even cooking and crispy coating.
- Pat chicken dry before pounding to help seasoning adhere better and create crunchier texture.
- Use a meat thermometer to check internal temperature reaches 165°F for food safety without overcooking.
- Maintain consistent oil temperature around 350°F to prevent greasy or undercooked chicken and achieve golden-brown exterior.
- Allow excess buttermilk to drip off before dredging to prevent clumpy flour coating and ensure crisp breading.
- Let fried chicken rest on paper towels to absorb extra oil and keep breading crisp.
- Can substitute buttermilk with regular milk mixed with vinegar for similar tangy flavor and tenderizing effect.
- Experiment with spice blend by adding cayenne or smoked paprika for extra kick and depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 140 mg