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Fried Chicken Breast

Crispy Pan-Fried Chicken Breast Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 8 oz each)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • Vegetable oil, for frying

Method
 

  1. Halve chicken breasts horizontally to make 4 cutlets; pound to 1/4 inch thick. Marinate in buttermilk for at least 15 minutes.
  2. Whisk flour, cornstarch, and spices in one bowl; beat eggs in another. Dip each cutlet in egg, then press into flour mixture firmly on both sides. Place on a wire rack.
  3. Heat 1/2 inch of oil in a skillet to 350°F (177°C). Fry cutlets in batches, 3 to 4 minutes per side, until golden and internal temp reaches 165°F (74°C). Drain on a wire rack.
  4. Sprinkle with flaky salt and serve hot with lemon wedges.

Notes

The chicken cutlets can be breaded up to 2 hours ahead and kept covered in the fridge before frying. If you prefer a thinner crust, skip the optional double dredge.