Crispy Fried Chicken

• 4 boneless, skinless chicken breasts
• 1 1/2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Oil for frying (vegetable or canola)

Steps

1. 1 Place chicken in a bowl and cover with buttermilk. Marinate for at least 30 minutes in the fridge.
2. 2 In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
3. 3 Heat oil in a large skillet over medium-high heat until it reaches 350°F.
4. 4 Remove chicken from buttermilk, coat in flour mixture, and shake off excess.
5. 5 Fry chicken for about 5-6 minutes per side or until golden brown and internal temperature reaches 165°F.
6. 6 Drain on paper towels and serve immediately.

Nutrition

Tips

• For extra crispiness, double-dip the chicken: buttermilk, flour, buttermilk, flour.
• Use a meat thermometer to ensure chicken is cooked safely to 165°F.
• Rest fried chicken on a wire rack to keep it crispy while serving.
• Experiment with spices in the flour mixture to suit your taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Pair with classic mashed potatoes and gravy.
• Serve with a fresh green salad.
• Add some coleslaw for a tangy crunch.
• Don't forget the biscuits!

FAQ