Buttermilk Fried Chicken Breast

A warm, golden-brown buttermilk fried chicken breast, crisp on the outside and juicy within, can evoke memories of family gatherings and satisfying meals. This Buttermilk Fried Chicken Breast recipe delivers tender chicken marinated for a rich flavor, made in about 1 hour and 45 minutes, including marinating and frying time. The secret lies in using buttermilk for marination, which ensures the chicken remains moist and flavorful.

This recipe is perfect for family dinners, casual get-togethers, or when you crave a comforting meal. You can make the buttermilk marinade a day ahead for added convenience.

Why You’ll Love This Recipe

• The buttermilk marinade ensures each chicken breast is tender and juicy.
• A perfectly crisp coating that crunches with each bite.
• Deep frying yields rich flavor, making it an unforgettable dish.
• Garnishing with fresh parsley adds a pop of color and freshness.

What You’ll Need

Gather the following ingredients to make this fantastic dish:

For the Marinade

• 1.5 lbs chicken breast, boneless, skinless
• 1 cup buttermilk
• 1 egg
• 1 tbsp hot sauce
• 3 tsp salt

For the Coating

• 1 cup flour
• 3 tsp salt (or to taste)
• 1/2 tsp celery salt (or to taste)
• 2 tsp granulated garlic (or to taste)
• 2 tsp paprika powder (or to taste)
• 1 tsp ground white pepper

For Frying

• oil, for frying
• fresh parsley, for garnishing

Hot sauce can be adjusted for spice level.

Substitutions & Swaps

• Chicken thighs can be used instead of breasts.
• Use milk with a splash of vinegar instead of buttermilk.
• Any cooking oil can work for frying.
• Dried herbs can replace fresh parsley.

How to Make It

Here’s how to create this delicious dish:

Whisk marinade

In a bowl, whisk together the buttermilk, egg, salt, and hot sauce until well combined.

Marinate chicken

Transfer the chicken breasts to the buttermilk marinade and cover. Refrigerate for a minimum of 1 hour.

Prepare oil

Add at least 2 inches of oil to a large pot and heat to 350 degrees F.

Prepare flour mixture

In a bowl, whisk together the flour, salt, white pepper, celery salt, granulated garlic, and paprika powder until evenly mixed.

Coat chicken

Remove the chicken breast from the buttermilk marinade, allowing the excess to drip off before transferring to the seasoned flour. Coat each chicken breast completely with the flour.

Fry chicken

Transfer the coated chicken to the hot oil and deep fry for 15-20 minutes, flipping the chicken throughout the process. Don’t overcrowd the pan. The chicken is ready when a kitchen thermometer inserted into the thickest part of the breast reads at least 165 degrees F.

Blot and garnish

Transfer the chicken to a plate or wire rack and blot with a paper towel to absorb the excess oil. Garnish with fresh parsley and serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Oven at 350°F for 10-15 minutes.

Tips for Best Results

• Ensure oil is hot enough to prevent sogginess.
• Flip the chicken gently to avoid removing the coating.
• Use a kitchen thermometer for accurate doneness.
• Let the chicken rest after frying for the best texture.

Serving Suggestions

• Serve alongside coleslaw and cornbread for a classic meal.
• Use the chicken in a delicious sandwich with lettuce and pickles.
• Pair with mashed potatoes for a comforting comfort food experience.