Fried Chicken Breasts

Total Time Prep: 25 min. + marinating Cook: 15 min./batch
Yield 6 servings
Test Kitchen Approved
Finally, a fried chicken breast recipe that's both juicy on the inside and crispy on the outside! A buttermilk marinade tenderizes the lean meat, and a seasoned flour coating helps these fried chicken breasts crisp up to golden-brown perfection.

Ingredients

  • 3 boneless skinless chicken breast halves (6 ounces each)
  • 3/4 cup buttermilk
  • 2 teaspoons hot pepper sauce
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 2 cups canola oil

Directions

  1. Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight.
  2. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
  3. Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
  4. In a large skillet, heat oil over medium heat. Fry chicken in batches; cook until golden brown and juices run clear, 5-7 minutes per side.

Nutrition Facts

1 chicken breast half: 310 calories, 12g fat (2g saturated fat), 91mg cholesterol, 391mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 23g protein.

Golden brown crust, tender and crispy—these fried chicken breasts are finger-licking good! Well-seasoned with garlic powder, onion powder, salt, pepper and paprika, each bite has a flavorful crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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