Ingredients

4 boneless skinless chicken breasts

1 ½ cups vegetable oil

2 cups buttermilk (see notes for substitutions)

2 large eggs (whisked)

3 teaspoons salt

1 ½ cup all-purpose flour

½ cup breadcrumbs (plain or Italian)

2 ½ teaspoons seasoned salt

¾ teaspoon paprika

½ teaspoon cayenne pepper

1 ½ teaspoon black pepper

Instructions

Step 1: Cover each chicken breast with plastic wrap. Using a meat tenderizer, pound the chicken to about ½ inch thickness to ensure even cooking.

Step 2: Pat the chicken dry. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this marinade and refrigerate for 1-2 hours, or overnight for extra tenderness.

Step 3: Remove the chicken from the marinade and let it sit at room temperature for 25-30 minutes before frying to help it cook evenly.

Step 4: In a shallow dish, mix the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Dredge each chicken breast in the breading mixture, pressing to coat thoroughly. Do one piece at a time to keep the coating crisp.

Step 5: Heat vegetable oil in a skillet over medium heat to 350°F (175°C). Use enough oil to cover half the thickness of the chicken.

Step 6: Carefully place the breaded chicken in the hot oil. Fry each side for 4-5 minutes or until golden brown and cooked through, flipping gently with a thin spatula when the edges begin to brown.

Step 7: Transfer the cooked chicken to a wire rack to drain excess oil and keep the crust crispy. Repeat with remaining chicken breasts.

Step 8: Serve warm with classic sides like cornbread, mashed potatoes, and chicken or brown gravy for a hearty meal.

Tips & Variations

For a dairy-free marinade, substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar, letting it sit for 5 minutes before using.

Use a cast iron skillet if available, as it retains heat well and ensures even frying.

Adjust cayenne pepper to your preferred spice level or omit if you want a milder flavor.

For extra crunch, double-dip the chicken by repeating the breading process before frying.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust the cooking time slightly, as thighs may take a few extra minutes to cook through.

What can I use instead of buttermilk for marinating?

If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for about 5 minutes to thicken slightly before using it as a substitute.