Buttermilk Fried Chicken Breast

What Ingredients Do You Need?

• 4 (6-8 oz each) Boneless, skinless chicken breasts, halved lengthwise
• 2 cups Buttermilk
• 2 tbsp Hot sauce
• 2 cups All-purpose flour
• 1/4 cup Cornstarch
• 2 tsp Paprika
• 2 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cayenne pepper
• 1 tbsp, divided Salt
• 1 tsp Black pepper
• 6 cups Neutral oil for frying (peanut or canola)

How Do You Make Buttermilk Fried Chicken Breast?

1. 1

   Marinate the chicken

   Whisk buttermilk with hot sauce and 1 teaspoon salt. Submerge the chicken breast halves and refrigerate at least 4 hours or overnight.

2. 2

   Build the dredge

   Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining salt, and black pepper in a wide shallow dish.

3. 3

   Double dredge

   Lift chicken from the buttermilk, letting excess drip off, then press firmly into the flour mixture. Dip briefly back into the buttermilk and dredge again for a thick, craggy crust.

4. 4

   Rest before frying

   Set the dredged pieces on a wire rack for 10 minutes so the coating hydrates and adheres better during frying.

5. 5

   Heat the oil

   Fill a Dutch oven with 2 inches of oil and heat to 325°F, monitoring with a thermometer for consistent temperature.

6. 6

   Fry in batches

   Fry 2 pieces at a time for 6-8 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F.

7. 7

   Drain and rest

   Transfer to a wire rack set over a sheet pan (not paper towels, which trap steam and soften the crust). Rest 5 minutes before serving.