Fried Chicken Breast Recipe

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Fried Chicken Breast Recipe

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Fried Chicken Breast Recipe

Fried Chicken Breast Recipe: Crispy and Juicy Every Time

Introduction Fried chicken breast is a classic dish that’s beloved for its crispy exterior and tender, juicy interior. Perfecting the art of frying chicken breasts involves a flavorful breading and proper cooking technique to ensure the meat remains succulent. Here’s a foolproof recipe for making crispy fried chicken breasts that are golden on the outside and deliciously moist on the inside.

What You Need:

  • Chicken Breasts: 4 boneless, skinless chicken breasts, pounded to an even thickness for uniform cooking.
  • Buttermilk: 2 cups, for marinating the chicken to enhance its tenderness and flavor.
  • Flour: 1 cup all-purpose flour for the breading.
  • Cornstarch: 1/4 cup, to help achieve a crispy finish.
  • Paprika: 1 teaspoon, for color and mild flavor.
  • Garlic Powder: 1 teaspoon, for added depth.
  • Onion Powder: 1 teaspoon, for a hint of sweetness.
  • Cayenne Pepper: 1/2 teaspoon, for a spicy kick (optional).
  • Salt and Pepper: To taste.
  • Eggs: 2, beaten with a splash of water.
  • Vegetable Oil: For frying.

Step-by-Step Cooking Guide:

  1. Marinate the Chicken: Place the chicken breasts in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Add a teaspoon of salt and let marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. Prepare the Breading: In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Dredge the Chicken: Remove the chicken from the buttermilk and let excess drip off. Dip each piece into the flour mixture, coating thoroughly, then into the beaten eggs, and back into the flour mixture. Ensure each piece is well-coated.
  4. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches about 350°F (175°C). The oil is ready when a small amount of flour sizzles upon hitting it.
  5. Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Cook for 4-5 minutes per side, or until the outside is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Do not overcrowd the pan; cook in batches if necessary.
  6. Drain and Serve: Transfer the fried chicken breasts to a wire rack set over a baking sheet to drain excess oil. This helps keep them crispy.

Serving Suggestions:

Serve your fried chicken breasts hot with sides such as mashed potatoes, coleslaw, or buttered corn. For a lighter option, pair with a crisp green salad or steamed vegetables.

Conclusion This fried chicken breast recipe ensures a crispy crust and juicy center, making it a satisfying meal for any day of the week. By marinating the chicken and using a combination of flour and cornstarch in the breading, you’ll achieve perfect crunch and flavor every time.