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Homemade Easy Homemade Chicken Fried Chicken photo

Easy Homemade Chicken Fried Chicken

Crispy, pan-fried chicken fillets with a seasoned flour coating for an easy comfort-meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • meat mallet or heavy pan
  • large heavy-based skillet or frying pan
  • Tongs
  • Plate
  • Paper Towels

Ingredients
  

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 egg
  • 1.5 cups all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper optional
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup vegetable oil (or canola) for frying

Instructions
 

  • Place 2 cups buttermilk in a non-metallic bowl and stir in 1 teaspoon salt and 1 teaspoon black pepper.
  • Lay each chicken breast on a cutting board and slice horizontally with a sharp knife to create two thinner fillets from each breast.
  • Cover the fillets with parchment or plastic and pound gently with a meat mallet or heavy pan until the pieces are an even thickness.
  • Add the chicken fillets to the seasoned buttermilk, cover, and let sit at room temperature for 30–60 minutes to marinate.
  • In a shallow bowl, combine 1½ cups all-purpose flour, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon cayenne (optional), ½ teaspoon onion powder, ½ teaspoon baking soda, and ½ teaspoon baking powder.
  • Preheat the oven to 230°F (110°C) and set a wire rack or plate in the oven to keep cooked chicken warm.
  • Remove the fillets from the buttermilk bowl. Whisk 1 egg into the remaining buttermilk to create an egg wash.
  • Coat each fillet first in the seasoned flour, then dip into the buttermilk-and-egg mixture, and finally dredge again in the flour so each piece is fully coated.
  • Heat 1 cup vegetable oil in a large heavy-based skillet over medium heat until it reaches about 340°F (170°C) or a small pinch of flour sizzles on contact.
  • Fry the fillets two at a time. Carefully slide them into the hot oil and cook 2 minutes per side, turning only once, until lightly golden and crisp.
  • Drain cooked fillets on paper towels, then transfer to the oven to keep warm while you fry the remaining pieces.
  • Serve the chicken immediately.

Notes

  • Serve immediately for best crispness.
  • Marinating 30–60 minutes tenderizes the chicken.
  • Use a thermometer to keep oil near 340°F/170°C.
  • Turn each fillet only once to develop a good crust.
  • Optional cayenne adds heat if desired.