Buttermilk Fried Chicken Breast

The tantalizing aroma of buttermilk fried chicken sizzling in hot oil fills the kitchen, promising a crispy, golden-brown exterior that perfectly encases juicy, tender chicken. This Buttermilk Fried Chicken Breast recipe takes about an hour and a half from start to finish, and the secret lies in marinating the chicken to enhance its flavor and moisture, resulting in a mouthwatering dish you can’t resist.

This recipe is perfect for anyone looking to impress family and friends with a comforting, homemade meal. It’s ideal for special occasions or weekend dinners, and if you want to make it ahead, marinate the chicken overnight for even more flavor!

Why You’ll Love This Recipe

• The buttermilk marinade ensures maximum juiciness and flavor.
• A perfectly crispy coating achieved through seasoned flour.
• Deep frying gives a delightful crunch that contrasts with the tender meat.
• Quick preparation and cooking time make it easy to enjoy at home.

What You’ll Need

Get ready to create a delicious dish with these ingredients.

For the Marinade

• 1.5 lbs chicken breast, boneless, skinless
• 1 cup buttermilk
• 1 egg
• 1 tbsp hot sauce
• 3 tsp salt

For the Coating

• 1 cup flour
• 3 tsp salt (or to taste)
• 1/2 tsp celery salt (or to taste)
• 2 tsp granulated garlic (or to taste)
• 2 tsp paprika powder (or to taste)
• 1 tsp ground white pepper

For Frying

• Oil (for frying)

For Garnishing

• Fresh parsley

Hot sauce can be adjusted for preference.

Substitutions & Swaps

• Chicken thighs can replace chicken breasts.
• Almond milk is a substitute for buttermilk.
• Gluten-free flour works for a gluten-free option.
• Use garlic powder instead of granulated garlic.

How to Make It

Follow these simple steps for scrumptious buttermilk fried chicken.

Prepare the Marinade

In a bowl, whisk together the buttermilk, egg, salt, and hot sauce until well combined. This rich marinade infuses flavor into the chicken.

Marinate the Chicken

Transfer the chicken breasts to the buttermilk marinade and cover with plastic wrap. Refrigerate for a minimum of 1 hour to enhance flavor and tenderness.

Heat the Oil

Add at least 2 inches of oil to a large pot and heat to 350 degrees F. Using a thermometer ensures the oil is the perfect temperature for frying.

Prepare the Coating

In a separate bowl, whisk together the flour, salt, white pepper, celery salt, granulated garlic, and paprika powder. This seasoned mixture is key for a crispy crust.

Coat the Chicken

Remove the chicken breast from the buttermilk marinade, allowing the excess to drip off before transferring it to the seasoned flour. Ensure each piece is thoroughly coated for maximum crunch.

Fry the Chicken

Transfer the coated chicken breast to the hot oil and deep fry for 15-20 minutes, flipping the chicken throughout the process. Don’t overcrowd the pan for even cooking. The chicken is ready once a kitchen thermometer inserted into the thickest part of the breast reads at least 165 degrees F.

Drain the Chicken

Transfer the fried chicken to a plate or wire rack and blot with a paper towel to absorb the excess oil, keeping it crispy and delicious.

Garnish and Serve

Garnish with fresh parsley and serve with your favorite side dish or turn it into a chicken sandwich for the ultimate meal.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: yes, if properly wrapped to avoid freezer burn.
Reheat: in an oven at 350°F for about 10-15 minutes.

Tips for Best Results

• Marinate overnight for even richer flavor.
• Adjust seasonings in the flour to your preference.
• Monitor oil temperature to avoid soggy chicken.
• Use a wire rack instead of a paper towel for cooling for extra crispiness.

Serving Suggestions

• Pair with coleslaw for a classic side.
• Serve with mashed potatoes and gravy.
• Create a sandwich with lettuce and tomato.