Crispy Fried Chicken Fillet
Get ready to savor the ultimate comfort food with this Crispy Fried Chicken Fillet recipe! Featuring tender, juicy boneless chicken breasts marinated in seasoned buttermilk, then coated in a perfectly spiced flour mixture for that irresistible crunch, this dish is a crowd-pleasing favorite. The combination of paprika, garlic powder, and a hint of cayenne pepper elevates the flavors, while the cornstarch ensures an extra crispy texture. Pan-fried to golden perfection in hot oil, these fillets are best served piping hot with your favorite dipping sauce or classic sides like creamy mashed potatoes or tangy coleslaw. Perfect for weeknight dinners or family gatherings, this quick and easy recipe delivers restaurant-quality fried chicken right in your own kitchen. Keywords: fried chicken, crispy coating, buttermilk marinade, comfort food, easy dinner recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 500 ml buttermilk
- 300 grams all-purpose flour
- 50 grams cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 1 liter vegetable oil
Instructions
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
In a large shallow dish, combine the buttermilk with 1 teaspoon of salt. Add the chicken breasts to the buttermilk, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for more tenderization.
In another shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, the remaining salt, black pepper, and cayenne pepper.
In a separate bowl, beat the eggs until smooth.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dip each fillet first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally back into the flour mixture, pressing lightly to ensure a good coating.
Heat the vegetable oil in a large, deep skillet or pot over medium heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping in a piece of batter; it should sizzle immediately.
Carefully place the coated chicken fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each side for about 6-8 minutes, or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Once done, remove the fillets from the oil and place them on a wire rack over a baking sheet to drain any excess oil. This will help keep them crispy.
Serve the fried chicken fillets hot with your choice of dipping sauce or sides like coleslaw or mashed potatoes.
Nutrition Facts
Calories |
10534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 939.5 g | 1204% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 5941 mg | 258% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 27.2 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 823 mg | 63% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
