Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup vegetable oil (for frying)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine chicken breasts with buttermilk and a pinch of salt. Marinate for at least 2 hours or overnight.
- Prepare the Coating: In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper until well combined.
- Dredge the Chicken: Remove each chicken piece from the marinade and shake off excess liquid. Dredge in the flour mixture until fully coated.
- Heat Your Oil: In a deep skillet over medium-high heat, add enough vegetable oil to cover about half an inch of the bottom. Heat until shimmering (around 350°F).
- Fry Until Golden Brown: Carefully place coated chicken pieces into hot oil without overcrowding. Fry for about 6-8 minutes per side until golden brown and cooked through (internal temp should reach 165°F).
- Drain and Serve: Transfer crispy chicken to a plate lined with paper towels to drain excess oil. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 440
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg