Delicious Fried Chicken Breast
photo by DeliciousAsItLooks
- Ready In:
- 24hrs 16mins
- 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
- 1 quart buttermilk
- 1 tablespoon kosher salt
- 2 cups all-purpose flour
- 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
- 1⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
- 1 teaspoon black pepper
- 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
- 1 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon celery powder
- oil (for frying, do not use olive oil)
- Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
- When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
- Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
- Heat to about 350°F, then reduce heat a bit just before frying the breasts.
- Cook/fry about 8 minutes per side.
- *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
Questions & Replies
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I 've never been able to try things like this before,as buttermilk is a rarity around here-but I managed to track some down,and was so excited about trying this.I was not disappointed. I cut my chicken into big fat strips and used Mitani Chicken Salt as we don't get Old Bay here.I left the chicken in the buttermilk for 24 hours.I also used mixed herbs,as I only had fresh thyme and marjoram.The result was crisp and crunchy coating that gave way to moist,tender and juicy chicken.Absolutely delicious.My DH is delighted that I've finally 'cracked it' and has requested it again already.Another winner Kittencal..thank you xx
This was so good! I served it to dinner guests on Saturday along with mashed potatoes, green beans, yeast rolls and apple pie. I got so many compliments on how juicy and tender the chicken was and how great it tasted! I did add some bread crumbs to the flour (had them on hand and just needed to use them up) and cut my breasts into strips, but that was my only changeThanks so much for another keeper!
"I love them so much, they can make my mouth water," says 6 year old Joel. Very, very tasty! As good as take-out chicken! And I've never even made it quite to specs -- always forget to marinate in the milk and salt for hours beforehand. We use whole milk, and for coating we use 1/3 cup flour with 1/4 cup corn flour, and reduce the salt even more than recommended, and don't use Old Bay seasoning but just up other spices instead. This is our favorite chicken recipe now, and we've used this with thighs too as well as breasts. Very yummy and easy -- requirements for a "perfect, 5 star" recipe.