Boneless skinless chicken is marinated in buttermilk, battered and fried until tender inside and crispy crunchy on the outside.
Ingredients for Fried Chicken Breast
Chicken Breast: For this recipe, I use chicken cutlets or skinless boneless chicken breasts. You can also use boneless chicken thighs. Marinade: Buttermilk helps to tenderize the chicken. You can replace buttermilk with soured milk in the recipe notes. Let the chicken marinate for at least 1 hour or up to 4 hours. Add in a dash of hot sauce for some extra flavor. Dry Mixture: The breading for this recipe is made with a mixture of flour and cornstarch. Flour gives the chicken a classic, crispy exterior while the addition of cornstarch creates a lighter, crisper crust. For additional flavor, mix garlic powder, smoked paprika, salt, and pepper.
How to Make Crispy Fried Chicken
Serve with mashed potatoes and gravy, or mac and cheese, with a side of green beans and a scoop of coleslaw.
Storing Leftovers
Refrigerate leftover fried chicken breasts in an airtight container for up to 4 days. To reheat, allow the leftover chicken to come to room temperature while preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for 15 minutes or until the skin gets crispy. Chicken can also be reheated in the air fryer at 300°F for about 10 to 12 minutes. Did you enjoy this Fried Chicken Breast recipe? Leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
