There’s nothing quite like fried chicken breast done just right — crispy, tender, and full of flavor. Whether you’re craving comfort food or looking to impress guests, this recipe is a favorite in my household. Inspired by the breaded Chicken Fried Steak my husband suggested, we decided to try it with chicken breasts, and let me tell you, the results were deliciously satisfying. The golden brown crust that forms as it cooks to perfection is simply irresistible, and the chicken remains succulent and juicy inside. This isn’t your typical deep fried dish, though. Instead, it’s crispy and satisfying with less oil, making it the perfect balance between indulgent and healthier.
This marinated chicken breast is made even better with a smoky, spicy batter that adds a premium flavor and wonderful texture. The combination of buttermilk and a spiced marinade enhances the flavorful layers, resulting in a meal that can be served alongside pasta, salad, or mashed potatoes. It’s great for any occasion — from potlucks to picnics and game days. Even if you want to skip the fast-food route, this finger-licking good chicken is guaranteed to be a hit with the whole family.
Fried Chicken Breast Recipe-The Short Answer
Why This Fried Chicken Breast Recipe Will Become Your Favorite
If you’ve ever craved succulent, juicy, and crispy chicken, this pan fried boneless chicken breasts recipe will change the game for you! Imagine a crispy chicken coated in a golden brown Parmesan cheese crust that’s cheesy and packed with flavor. Unlike traditional deep frying that leaves you with excess oil, this recipe gives you all the crunch without any of the guilt. The best part? It’s literally the most moist and flavorful chicken breasts you’ll ever taste. No more dry, overcooked white meat — these pan fried breasts stay juicy and tender, giving you that crispy fried chicken crunch you love, with juicy tenderness that comes from frying without the deep fryer. This recipe is super easy and uses simple ingredients you can find at your local grocery store. Plus, it’s quick! You won’t need a meat thermometer to get perfectly cooked chicken.
Here are a few reasons why this recipe will quickly become a family favorite:
- Crispy coating: The golden brown Parmesan cheese crust provides a perfect balance of crunch and flavor.
- Moist and flavorful: Unlike other dry chicken breasts, this recipe ensures your chicken breasts stay juicy and flavorful with every bite.
- No excess oil: You’re getting all the crispy texture of fried chicken without the mess or the extra oil, thanks to the pan fried method.
- Super easy: With just a few simple ingredients from your grocery store, you can make this incredible recipe in no time.
- Quick cook time: You don’t need a deep fryer or a meat thermometer to get the perfect crispy chicken in record time.
There’s so much to love about this dish. You can serve it in different ways, like as fried chicken sandwiches, paired with pasta, buttermilk biscuits, or just some veggies for a lighter option. This recipe has become a family favorite in my house, and I’m sure it will be in yours too. The crispy coating is the perfect balance of incredible seasonings and crispy texture that makes every bite an experience. Whether you’re cooking for yourself or serving the family, it’s the best chicken recipe ever, and once you try it, you’ll want to make it again and again. I can promise you this — it’ll be your new main meal!
Can You Really Get ‘Crispy’ Fried Chicken Breast Without Deep Frying It and Using Too Much Oil?
Yes, you can absolutely achieve crispy and juicy fried chicken without relying on a deep fryer or excessive oil. The key is in the process, not just the ingredients. First, take your boneless chicken breasts and cut them into cutlets. Use a meat mallet or any heavy object to gently pound the chicken to an even thickness, which will help it cook more evenly and avoid the issue of overcooked or soggy spots, especially with white meat. After that, coat your chicken well by dredging it thoroughly to ensure a crispy coating that will hold up in the hot oil. Don’t be tempted to move your chicken pieces around too much while frying; letting them sit undisturbed will help form that golden, crispy crust that makes fried chicken so irresistible. Once done, place your dredged chicken on a wire rack over a baking sheet to drain any excess oil, avoiding paper towels that might make your crispy coating turn soggy. With just a little bit of oil and butter, you can enjoy a perfectly golden brown and flavorful piece of fried chicken, and no meat thermometer is even necessary!
Essential Ingredients
- 4 chicken breasts (boneless, skinless) – These are the main protein source for your recipe. You can also use chicken cutlets or chicken tenders for a quicker cook time. Bone-in pieces will take longer to cook.
- 2 cups (240 gms) all-purpose flour – This forms the base of your crispy coating, giving the chicken a golden, crunchy exterior.
- 2 tsp cornstarch – Helps in achieving a super crispy texture on the chicken.
- 2 tsp garlic powder – Adds a bold, garlicky flavor to the flour coating.
- 2 tsp onion powder – Gives a subtle, savory undertone to the chicken crust.
- ½ tsp black pepper – Provides the necessary spiciness for the chicken coating.
- 100 gms Parmesan cheese – Adds a cheesy, slightly tangy flavor to the crispy crust.
- 2 tsp parsley – Use either fresh or dried parsley to bring a bit of freshness to the batter.
- 5 eggs – These bind the flour to the chicken, helping the coating stick for that crispy texture.
- ¾ tsp salt – A key seasoning to elevate the flavor of your chicken.
- ½ stick (57 gms) butter – Used for extra richness and flavor when frying.
- ½ cup (8 tbsp) cooking oil – Neutral oils like peanut oil, vegetable oil, or canola oil are ideal for frying.
Seasoning Mix for Extra Flavor
- 1 teaspoon garlic powder – To enhance the garlicky flavor of the fried chicken.
- ½ Tbsp black pepper – Adds more depth of flavor to balance the coating.
- 1 teaspoon paprika – Gives a slightly smoky flavor and rich color to the coating.
- ½ tsp chili powder – Adds a little heat to your fried chicken.
- 1 tsp dried oregano – Optional, but a lovely herb to incorporate for an Italian-inspired twist.
Frying & Cooking Process
- ¾ cup buttermilk – If marinating the chicken, this helps tenderize the meat and adds flavor.
- 1 cup oil for frying – Use a high-smoking point oil, like vegetable oil, peanut oil, or canola oil, ensuring it gets hot enough for frying without soaking the chicken.
- 1 cup (240 ml) of oil for frying – Make sure you have enough oil to submerge the chicken for an even cook.
Optional Ingredients for Enhanced Flavor
- 1 teaspoon salt – For an added layer of seasoning in the flour mixture or egg wash.
- ½ cup seasoned bread crumbs – Adds extra crunch if you’d like a thicker coating.
Additional Notes
- Meat mallet or rolling pin – Flatten the chicken to an even thickness to ensure an even cook and faster cooking time.
- Cooking time – Fry the chicken until golden brown, and be sure to maintain a hot oil temperature for the perfect crispy finish.
HOW TO MAKE THIS EASY FRIED CHICKEN BREAST RECIPE
Step 1: Prepare the Chicken
Start by preparing your boneless skinless chicken breast. Using a sharp knife, slice the chicken breast into 2 halves to create chicken cutlets. This helps ensure quicker and more even cooking. Lay the chicken cutlets on a cutting board and cover them with plastic wrap or parchment paper. Use a meat tenderizer or rolling pin to gently pound the chicken to an even thickness, ensuring there are no differences in size. Once done, transfer the chicken cutlets to a large bowl.
Step 2: Marinate the Chicken
Add smashed minced garlic, salt, black pepper, and any other seasoning you like to the bowl with the chicken cutlets. For best results, let the chicken marinate in an airtight container or zip-top bag in the fridge for 30 minutes to a few hours. This will allow the flavors to infuse into the meat, making it more flavorful and juicy when cooked.
Step 3: Prepare the Breading Station
Set up your breading station by arranging two shallow bowls:
- In the first bowl, combine all purpose flour, garlic powder, and onion powder to make the flour mixture.
- In the second bowl, whisk together egg, grated Parmesan cheese, and parsley to create the egg mixture.
Now, take each chicken cutlet and coat it first in the flour mixture, pressing down gently to ensure an even coat. Next, dip it in the egg mixture, using your wet hand to avoid making a mess. After coating in the egg, return the chicken cutlet to the flour mixture, pressing down gently to form crispy clumps. Once coated, place the dredged chicken on a flour dusted surface or tray to set aside.
Step 4: Fry the Chicken
Heat vegetable oil and butter in a skillet or cast iron skillet over medium heat. Let the oil heat for about 30 seconds to a minute. Make sure not to overheat the oil as this can cause the crust to burn. Once ready, carefully place the chicken cutlets in the skillet, making sure not to overcrowd the pan. Fry each side for about 4-5 minutes, or until the chicken turns golden brown. To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F.
Once cooked, transfer the chicken to a wire rack over a baking sheet lined with aluminum foil or parchment paper to allow the excess oil to drain off. Let the chicken cutlets rest for 5 minutes to ensure they stay crispy.
Optional: Garnish and Serve
For extra flavor, you can sprinkle cilantro or your favorite fresh herb on the hot fried chicken breasts. These fried chicken breasts are perfect on their own, or you can serve them with a dipping sauce or alongside a salad for a complete meal. Enjoy the crispy, juicy goodness!
Notes, Nutrition & Storage Tips for the Best Fried Chicken Breast
Marinating the Chicken for Flavor
- Marinate the chicken in an airtight container with salt, black pepper, and smashed minced garlic to add that extra garlicky flavor.
- Although it’s not necessary, marinating helps the chicken stay tender and moist. If you’re in a rush, you can skip the marination, but the flavor will be enhanced if you take the time.
Getting the Perfect Crispy Coating
- Use fresh Parmesan cheese instead of pre-grated Parmesan cheese. Fresh cheese melts better, creating a more flavorful and crispy coating.
- Once you’ve dredged the chicken, let it sit for 5 minutes before frying. This gives the coating time to set and prevents it from falling off during cooking.
Frying the Chicken to Perfection
- The temperature of the oil is critical for that perfect crispy coating. Make sure the oil is hot but not too hot. If the oil isn’t hot enough, your chicken may become greasy.
- Use oils with a high smoke point, such as peanut oil, vegetable oil, sunflower oil, or canola oil. These oils will handle the heat better and give the chicken a nice, crisp exterior.
- Avoid olive oil as it doesn’t have a high enough smoke point.
- For precise results, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.
Storing Leftovers
- After cooking, let the chicken cool to room temperature. Store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
- If you have more leftovers and want to keep them for a longer period, freeze the chicken. Place it on a tray to freeze it solid, then transfer it to a Ziplock bag. The chicken will be good for up to 4 months in the freezer.
Reheating Leftovers
- To reheat the chicken, use oven-baking at 350ºF (175ºC) for 15-20 minutes. This method helps preserve the crispy coating.
- If you’re in a rush, the air fryer is a great option. Reheat for about 5-7 minutes at 375ºF (190ºC) to bring back that crispiness.
- If you’ve frozen the chicken, reheat it in the oven at 450ºF (230ºC) for 15-18 minutes or re-fry it until it’s crispy again.
Nutritional Information
- Each serving of fried chicken breast (based on 4 servings) contains:
- 293 kcal
- 34g carbohydrates
- 26g protein
- 6g fat
- It’s also a good source of essential nutrients, such as:
- Vitamin A (1125 IU)
- Calcium (145mg)
- Iron (3mg)
- Sodium (1465mg)
- Potassium (522mg)
If you’re following a medically restrictive diet, be sure to consult with a dietitian to ensure this recipe works with your nutritional needs. It’s a great dish for an American or Southern cuisine meal!
Variations You Can Try
As a food enthusiast, I am trying my best to tell you all homemade recipes that you can enjoy at minimum cost and hygienic. I am giving you my other recipes which are related to Chef’s Special. Some other recipes are giving below:
Flavor-Packed Panko Chicken Breasts Recipe You’ll Love
Say Goodbye to Dry Chicken with This Baked Breast Recipe
Unlock the Secret to Perfect Korean Soy Garlic Chicken!
No Cream Cheese? No Problem! Buffalo Chicken Dip That Rocks!
I hope you will visit all these recipes and enjoy my recipes because it will boosts your craze for homemade products which are better than restaurant products. I also bet that when you try first time it will boost your taste and you will become addictive to these recipes.
Frequently Asked Questions (FAQs)
How to Keep Your Chicken Breast Juicy and Evenly Cooked?
To ensure your chicken breast stays juicy and evenly cooked, start by cutting it into cutlets and pounding them to an even thickness. This helps the chicken cook more quickly and prevents overcooking. Pay attention to the oil temperature—hot oil cooks the chicken faster, while low heat can make it soggy. Cook the chicken on medium heat for about 5 minutes on each side until it forms a golden brown crust. Don’t overcook it, or it will become dry. The key is to ensure the inside is cooked but still juicy.
How to Get a Crispy Chicken Crust When Pan-Frying?
To get a crispy chicken crust when pan-frying boneless fried chicken breast cutlets, it’s important to control the temperature of the oil. If the oil is too cold, the crust will be soggy, and if it’s too hot, the outside will cook fast while leaving the inside uncooked. Heat the oil to medium heat so it’s hot enough for a perfect golden brown crust on the outside while keeping the inside cooked to perfection. Don’t move the chicken in the pan too much; let it cook for about 5 minutes before you flip it to form a crispy crust on both sides.
How to Prevent Breading from Falling Off While Frying?
To prevent the coating from falling off the chicken cutlets when frying, use your hands to press the flour mixture onto the chicken. After dredging, let the chicken sit aside for about 5 minutes so the breading can set and stick. Once in the pan, don’t touch or move the chicken. Let it cook undisturbed so the crust forms. After frying, place the chicken on a wire rack over a baking sheet to keep it crispy.
How to Tell When the Chicken Breast is Done Cooking Without Buttermilk?
To tell when the chicken cutlets are done cooking without buttermilk, cook them on medium heat for about four to five minutes on each side until the crust is golden brown. Avoid high heat, which can leave the inside uncooked. You can check by cutting the chicken to see if it’s done, and the internal temperature should be 165°F.
How to Keep Your Fried Chicken Breast Crispy?
To keep your fried chicken breast crispy, avoid letting it sit out until it reaches room temperature, as it may lose its crisp. Immediately place the crispy fried chicken on a cooling rack over a baking sheet to drain extra oil. Don’t use paper towels, as this will make the chicken soggy. It’s best to serve it fresh for the crispiest result.
Are there any alternatives to deep frying to get some delicious crispy chicken?
You can get crispy chicken without deep fried chicken by using alternatives like air fry, bake, or pan fry. I prefer to pan fry in butter and oil because it gives me more control over the cooking process and still results in a similar texture and flavor as deep fried chicken, but it’s faster and delicious.
How should leftover fried chicken breast be stored and reheated in this recipe for fried chicken in a pan?
To store leftover fried chicken, let it reach room temperature and place it in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven or microwave until it’s heated through, but it may not remain crispy.
Can we substitute all-purpose flour with cornstarch?
Cornstarch can be used instead of all-purpose flour for a puffy, crackly, and crispy coating. A 50/50 combination of cornstarch and all-purpose flour gives a crunchy and golden brown crust. You can also use 100% cornstarch or all-purpose flour, but it won’t be as crispy.
What is the best oil temp for frying chicken?
The best oil temp for frying chicken is between 350-375ºF (176-190ºC). If the oil is too cold, the chicken will become soggy and oil-laden. If it’s too hot, the chicken will burn on the outside and stay raw inside. Use a wooden spoon or chopstick to test the oil temperature by dipping it into the oil. If it bubbles steadily, the oil is ready.
Why is my fried chicken dry?
Dry chicken or rubbery chicken happens from overcooking the chicken.
Does this method work for chicken thighs, legs, and wings?
This method works for chicken thighs, chicken legs, and chicken wings. For thighs and legs, fry for 12-18 minutes at 350ºF (176ºC). Chicken wings take 8-11 minutes at 350-375ºF (176-190ºC). Use an instant-read thermometer to check the thickest part of the chicken; it should read 165 degrees F (74ºC).
