Fried Chicken Breast

Fried Chicken breast is one of the fastest and easiest family-approved chicken recipes you can have anytime. This tender and the moist recipe is a sure companion that will always come through for you on busy weeknights—an excellent stand-alone entree and delicious sides for pasta, salads, rice, potatoes, and more.

📝 Ingredients

• 6 boneless chicken breasts
• 2 tablespoons smoked paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 2 teaspoons salt
• 2 teaspoons thyme
• 1 teaspoon chicken bouillon powder
• 1 cup buttermilk
• 2 eggs
• 1 cup all-purpose flour (plain)
• 3/4 cup cornflour (corn starch)
• 1 teaspoon baking powder
• Vegetable oil for frying

👨‍🍳 Instructions

1. 1Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.
2. 2Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.
3. 3Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.
4. 4In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.
5. 5In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.
6. 6Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.
7. 7Heat your oil to about a temperature of 350°F – 180°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).
8. 8Once done, remove from oil and place it on a wire rack so the fat can drip off.