Fried Chicken Breasts
Southern Fried Chicken Breast are irresistibly crunchy and golden on the outside with flavorful, tender white meat on the inside!
Servings: 4
Calories: 580kcal
Ingredients
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 4 boneless, skinless chicken breasts
- 2 ½ cups all-purpose flour
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper
- 1 ¼ teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups canola oil
Instructions
- In a large bowl, stir together the buttermilk and hot sauce. Add the chicken breasts, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
- Set out the chicken (still in the buttermilk) at room temperature for 30 minutes prior to cooking to remove the chill.
- Preheat the oven to 350° and have ready a rimmed baking sheet lined with aluminum foil.
- Add the flour and spices to a large gallon-sized Ziplock bag and mix to combine. Transfer the chicken directly from the buttermilk to the Ziplock bag, seal, and shake until the chicken is evenly coated with the flour mixture. Set aside.
- Add the oil to a large frypan and allow it to come to temperature, between 350-375°. Add the chicken to the pan, two breasts at a time, and fry for 2 - 2 ½ minutes on the first side, then turn and fry for 1 ½ - 2 minutes on the second side.
- Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes (until the chicken registers an internal temperature of 165°). Remove from the oven, serve and enjoy!
Nutrition
Calories: 580kcal | Carbohydrates: 32g | Protein: 53g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 1791mg | Potassium: 916mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg