Description
Tenderized chicken breasts marinated in buttermilk and spices, coated in a precise flour-breadcrumb blend, and pan-fried to a golden, shatteringly crisp finish. A Southern comfort classic that’s juicy inside and crunchy outside.
Ingredients
4 boneless, skinless chicken breasts
2 cups all-purpose flour
3/4 cup breadcrumbs
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup buttermilk
1/2 cup cold water
3 tablespoons melted butter (vegetable oil for frying)
1/4 cup cooking oil (vegetable or canola)
Instructions
Tenderize chicken breasts to 1/2-inch thickness using a meat mallet or knife
Whisk buttermilk, cold water, salt, paprika, black pepper, and cayenne in a bowl
Submerge chicken breasts in the marinade; let rest for 20 minutes
In a large bowl, combine flour, breadcrumbs, remaining salt, cayenne, and black pepper
Dredge chicken in the flour mixture, pressing to coat thoroughly
Let chicken rest on a wire rack for 15 minutes
Preheat skillet over medium heat; add 1 tablespoon butter and 2 tablespoons oil until shimmering
Fry 2-3 chicken breasts at a time for 3-4 minutes per side until golden and fully cooked
Repeat with remaining batches using 75% oil and 25% freshwater mixture for final sear
Notes
Use a heavy cast-iron skillet for even heat distribution
Wire rack resting ensures maximum crispness
Marinated chicken can be refrigerated up to 24 hours
For non-dairy option, use olive oil and substitute thirds instead of butter
Season baking powder in flour for extra crispiness
- Prep Time: 90
- Cook Time: 15
- Category: Meals
- Method: Pan-Frying
- Cuisine: Southern American