Delicious Fried Chicken Breast

Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)

Photo by Gary M.

PREP TIME

1440

minutes

TOTAL TIME

1456

minutes

SERVINGS

3

servings

PREP TIME

1440

minutes

TOTAL TIME

1456

minutes

SERVINGS

3

servings

Ingredients

  • 2

    1⁄2 lbs boneless skinless chicken breasts, sliced in half

  • 1

    quart buttermilk

  • 1

    tablespoon kosher salt

  • COATING

  • 2

    cups all-purpose flour

  • 2 -3

    teaspoons garlic powder (garlic lovers use 3 teaspoons)

  • 1

    ⁄4 teaspoon cayenne pepper (optional or adjust to heat level)

  • 1

    teaspoon black pepper

  • 3

    teaspoons salt (you can reduce to 2 teaspoons if desired)

  • 1

    teaspoon Old Bay Seasoning

  • 1

    ⁄2 teaspoon marjoram

  • 1

    ⁄2 teaspoon dried thyme

  • 1

    ⁄4 teaspoon celery powder

  • oil (for frying, do not use olive oil)

Directions

Soak the chicken breasts in the buttermilk and salt for 8-24 hours. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan. Heat to about 350°F, then reduce heat a bit just before frying the breasts. Cook/fry about 8 minutes per side. NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

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