Description
Chicken fried chicken is a Southern classic that delivers an unforgettable crunch with every bite. This dish features juicy, tender chicken breasts enveloped in a perfectly seasoned crispy coating, making it a delightful centerpiece for any meal. Whether you’re hosting a family gathering or enjoying a cozy dinner at home, this recipe is sure to impress. Serve it with your favorite sides and savor the harmonious blend of flavors and textures.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 cup vegetable oil (for frying)
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- Start by placing chicken breasts between plastic wrap and pound to about ½ inch thick.
- Marinate the chicken in a bowl of buttermilk mixed with salt and pepper for at least 30 minutes.
- Prepare three shallow dishes: one with seasoned flour (flour, paprika, garlic powder), one with beaten eggs, and another with plain flour for dusting.
- Dredge each piece of marinated chicken first in the seasoned flour, then dip into the egg mixture before returning to the flour for a double coating.
- Heat about an inch of oil in a skillet over medium-high heat until shimmering (around 350°F).
- Fry the coated chicken pieces for about 5-7 minutes on each side until golden brown and cooked through (165°F internal temperature).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (170g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Keywords: For added flavor, experiment with spices like cayenne pepper or onion powder in the flour mix. Letting the chicken rest after frying helps maintain its crispy texture. Leftovers can be stored in an airtight container for up to three days; reheat in the oven to restore crispness.