Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- Vegetable oil (for frying, about 1/2 inch deep)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper until well combined, creating a flavorful soaking liquid.
- Pound the Chicken Breasts: Place the chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This step ensures even cooking.
- Marinate the Chicken: Submerge the pounded chicken breasts fully in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or for best results, overnight to tenderize and infuse flavors.
- Mix the Coating: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, and onion powder. Stir to blend the seasonings evenly throughout the flour.
- Dredge the Chicken: Remove each chicken breast from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, ensuring an even coating on all sides. Shake off any excess flour to prevent clumping during frying.
- Heat the Oil: Pour vegetable oil into a deep skillet or pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C), which is the optimal frying temperature.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 6-8 minutes on each side, turning once, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C) to ensure doneness.
- Drain Excess Oil: Remove the fried chicken breasts from the oil and place them on a wire rack or paper towel-lined plate to allow excess oil to drain off, keeping the crust crispy.
- Rest and Serve: Let the chicken rest for about 5 minutes before serving hot. This allows juices to redistribute for optimum tenderness and flavor.
Notes
- For best flavor and tenderness, marinate the chicken overnight if possible.
- Maintain the oil temperature at 350°F to ensure even cooking and a crispy crust without oil absorption.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
- If desired, you can add cayenne pepper or chili powder to the flour mixture for extra heat.
- Drain fried chicken on a wire rack instead of paper towels to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
