Ingredients
Scale
- Chicken:
- 4 boneless skinless chicken breasts
- 1½ cups vegetable oil
- Buttermilk Marinade:
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
- Breading:
- 1½ cups all-purpose flour
- ½ cup breadcrumbs (plain or Italian)
- 2½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1½ teaspoon black pepper
Instructions
- Pound chicken breasts to about ½ inch thickness and pat dry.
- Mix buttermilk, eggs, and salt. Marinate chicken for 1–2 hours or overnight.
- Let chicken sit at room temperature for 25–30 minutes before cooking.
- Coat chicken thoroughly in breading mixture and press well to adhere.
- Rest breaded chicken on a rack for 15–20 minutes.
- Heat oil to 350°F in a skillet.
- Fry chicken 4–5 minutes per side until golden and cooked through.
- Drain on a wire rack and serve warm with gravy and sides.
Notes
- Buttermilk can be substituted with milk and vinegar, yogurt, or sour cream mixtures.
- Resting breaded chicken helps coating stick better.
- Serve with mashed potatoes, gravy, biscuits, or vegetables.
- Drain on a rack to keep coating crispy.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 1 g
- Sodium: 555 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 82 mg