Introduction
This crispy fried chicken recipe takes chicken breasts to a whole new level of flavor and crunch.
The combination of seasoned flour and buttermilk creates a light, crispy coating that perfectly complements the tender.
juicy chicken inside. It’s an easy yet indulgent dish that can be served as a main course for any occasion, from a family dinner to a special gathering.
Ingredients
-6 boneless, skinless chicken breasts, cut into thirds
-1 cup all-purpose flour
-½ teaspoon salt
-1 tablespoon seasoned salt (e.g., Lawry’s)
-¾ teaspoon pepper
-2 teaspoons paprika
-½ stick butter (¼ cup)
Buttermilk
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breasts into thirds, creating smaller, bite-sized pieces. Next, prepare the seasoned flour mixture.
In a shallow bowl or large plate, combine the all-purpose flour, salt, seasoned salt, pepper, and paprika. Stir everything together until the ingredients are evenly distributed.
Now, dip each piece of chicken into buttermilk, coating it well before dredging it in the seasoned flour mixture.
Make sure the chicken is evenly coated, pressing the flour onto the surface for a crispy crust. Set the coated chicken aside on a clean plate or tray.
In a large skillet or deep frying pan, heat the butter over medium-high heat. Once the butter has melted and is hot, carefully add the chicken pieces.
Fry the chicken in batches, ensuring the pieces do not overcrowd the pan. Cook for 4-5 minutes per side.
or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Once each batch of chicken is done, transfer the pieces to a paper towel-lined plate to drain any excess oil. Repeat this process until all the chicken is fried and crispy.
