Get ready to elevate your dinner game with these Fried Chicken Breasts, where the golden, crispy coating meets tender, juicy meat on the inside. The days of bland, dry chicken breasts are over – these are truly a game changer.
This recipe eliminates all the usual challenges: no more burnt batter, undercooked chicken, or kitchen chaos. Thanks to four simple steps – a buttermilk soak, a gallon-sized ziptop bag, a dip in hot oil, and a quick oven finish – Fried Chicken Breasts have reached new levels of perfection.
INGREDIENTS
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 4 boneless, skinless chicken breasts
- 2 ½ cups all-purpose flour
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper
- 1 ¼ teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups canola oil
INSTRUCTIONS
- In a large bowl, combine buttermilk and hot sauce. Add the chicken breasts, cover with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
- Take the chicken (still in the buttermilk) out of the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil.
- In a large gallon-sized Ziplock bag, combine flour and spices. Add the chicken, sealing the bag, and shake until the chicken is evenly coated. Set aside.
- Heat canola oil in a large frying pan over medium-high heat (350-375°F). Fry the chicken in batches, cooking two breasts at a time for 2-2 ½ minutes per side until golden brown.
- Transfer the fried chicken to the prepared baking sheet and bake for 15-17 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and serve hot. Enjoy!
NUTRITION
- Calories: 580kcal
- Carbohydrates: 32g
- Protein: 53g
- Fat: 25g
- Saturated Fat: 3g
- Cholesterol: 147mg
- Sodium: 1791mg
- Potassium: 916mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 347IU
- Vitamin C: 4mg
- Calcium: 40mg
- Iron: 3mg
