A simple, crispy country fried chicken breast you can make at home.
introduction
This recipe gives you a crunchy, home-style chicken breast with soft meat inside. It is easy and uses common items. If you want other chicken ideas, try this bite-size succulent chicken breast morsels for a change.
why make this recipe
Make this recipe when you want comfort food that fills the kitchen with good smells. It is simple, takes little time, and feeds two people well. The crispy crust and tender meat please kids and adults. If you like rich flavors, you might also enjoy a creamy garlic parmesan chicken breast as another option.
how to make Country Fried Chicken Breast
This section shows what you need and how to cook it step by step.
Ingredients :
- 2 chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Gravy (for serving)
- Mashed potatoes (for serving)
- Green beans (for serving)
Directions :
- Marinate the chicken breasts in buttermilk for at least 1 hour or overnight.
- In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Heat oil in a frying pan over medium-high heat.
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge each chicken breast in the flour mixture, ensuring it’s well-coated.
- Fry the chicken breasts in hot oil until golden brown and cooked through (about 6-8 minutes per side).
- Drain on paper towels before serving.
- Serve with gravy, mashed potatoes, and green beans.
how to serve Country Fried Chicken Breast
Serve the chicken hot with warm gravy poured over or on the side. Add mashed potatoes and green beans for a full plate. For a different side, serve with a buttery vegetable like what you might pair with garlic butter baked chicken breast.
how to store Country Fried Chicken Breast
Cool the chicken to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. To keep the crust crisper, place paper towels in the container to absorb extra moisture. Reheat in an oven or air fryer at 350°F (175°C) until hot.
tips to make Country Fried Chicken Breast
- Marinate longer for more tender meat.
- Pat chicken dry after the buttermilk so the flour sticks better.
- Keep oil at medium-high heat; too low and the chicken will get greasy.
- Use a thermometer: chicken is done at 165°F (74°C).
- Let the fried chicken rest a few minutes before serving.
variation (if any)
- Add cayenne or chili powder for a spicy crust.
- Use breadcrumbs mixed with the flour for extra crunch.
- Cut breasts in half for thinner pieces and shorter cook time.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can, but buttermilk gives better tenderizing and flavor. Mix 1 cup milk with 1 tablespoon lemon juice if you do not have buttermilk.
Q: How do I know the oil is hot enough?
A: Drop a pinch of flour in the oil. If it sizzles and rises, the oil is ready.
Q: Can I bake this instead of frying?
A: Yes. Brush with oil and bake at 425°F (220°C) for 20–25 minutes or until cooked through. The crust will be less crispy than frying.
Q: Can I double the recipe?
A: Yes. Use a larger pan and fry in batches to keep the oil temperature steady.
Conclusion
For a classic take on country fried chicken with gravy, see this version on Country Fried Chicken and Gravy – Cooking in the Midwest. If you want another home-style recipe idea, try the version at Country Fried Chicken – The Cozy Cook. For a crisp, southern-style take, read the guide at Chicken Fried Chicken – Tornadough Alli.
Country Fried Chicken Breast
Ingredients
Chicken
- 2 pieces chicken breasts
Marinade
- 1 cup buttermilk Can substitute with milk mixed with lemon juice if necessary.
Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
For Frying
- Vegetable oil For frying
For Serving
- Gravy For serving
- Mashed potatoes For serving
- Green beans For serving
Instructions
Preparation
- Marinate the chicken breasts in buttermilk for at least 1 hour or overnight.
- In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
Cooking
- Heat oil in a frying pan over medium-high heat.
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge each chicken breast in the flour mixture, ensuring it’s well-coated.
- Fry the chicken breasts in hot oil until golden brown and cooked through (about 6-8 minutes per side).
- Drain on paper towels before serving.
Serving
- Serve the chicken hot with warm gravy poured over or on the side. Add mashed potatoes and green beans for a full plate.
