Description
A delicious and crispy Chicken Fried Chicken recipe that is perfect for any occasion.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Begin by flattening the chicken breasts to an even thickness using a meat mallet or rolling pin. This helps them cook evenly.
- In a medium bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
- In another bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere.
- Carefully place the coated chicken in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Notes
- For a spicier kick, add more cayenne pepper to the flour mixture or serve with a spicy dipping sauce.
- Try using different seasonings in the flour mixture, such as Italian herbs or lemon zest, for a unique flavor profile.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg