Description
When your craving hits for crispy chicken fried chicken, this Southern comfort delight delivers exactly what you need – golden, crunchy chicken that stays juicy on the inside. Getting that perfect texture takes a simple buttermilk soak and seasoned flour dredging before frying, so your dinner table gets restaurant-quality results that beat any takeout.
Ingredients
Scale
Proteins:
- 3 chicken breasts
Coating and Seasoning:
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Wet Ingredients and Cooking Medium:
- 1 cup buttermilk
- 2 cups cooking oil
Instructions
- Submerge your 3 to 4 boneless, skinless chicken breasts in 1 cup of buttermilk and refrigerate them for at least 1 hour, though overnight gives you even more tender results.
- Whisk together 1 cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of salt, and 1 teaspoon of black pepper in a shallow dish.
- Lift each chicken breast from the buttermilk and dredge it thoroughly through your seasoned flour mixture until fully coated on all sides.
- Pour 2 cups of canola or vegetable oil into your deep skillet and heat it to 350°F until the surface shimmers.
- Carefully place your first coated chicken breast into the hot oil and fry it for 6 to 7 minutes on the first side until golden and crispy.
- Flip your chicken breast and cook the second side for another 6 to 7 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
- Transfer your finished chicken breast to a plate lined with paper towels to remove excess oil.
- Repeat steps 5 through 7 with your remaining chicken breasts, frying one at a time.
- Serve your crispy chicken while it’s still hot, paired with your favorite gravy or sauce.
Notes
- Buttermilk is your best friend for keeping chicken tender, so don’t skip the soaking step even if time feels tight.
- Double-coat your chicken by dipping it back into the buttermilk and flour mixture a second time for extra crispiness and a thicker crust.
- Let your oil reach the right temperature before frying since too-cool oil makes the coating absorb grease instead of crisping up.
- If you follow a gluten-free diet, your regular all-purpose flour swaps directly with gluten-free flour blend without changing the cooking time or technique.
- Prep Time: 1 hour
- Cook Time: 12-14 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3
- Calories: 790 kcal
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 7 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 55 g
- Cholesterol: 140 mg