Description
This light and crispy fried chicken is perfectly seasoned and golden brown on the outside while staying tender and juicy on the inside. With a simple coating and a quick fry, it’s a comforting dish that’s full of flavor without being heavy.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil, for frying
Instructions
- Cut chicken breasts into strips or bite-sized pieces.
- In a bowl, marinate the chicken in buttermilk for at least 30 minutes.
- In a separate bowl, mix flour, salt, pepper, garlic powder, and paprika.
- Dredge the marinated chicken in the flour mixture until fully coated.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through.
- Drain on paper towels and serve hot.
Notes
- For an extra crispy coating, double-dip the chicken: dip it in the buttermilk again before coating it with the flour mixture.
- If you don’t have buttermilk, you can substitute with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice.
- Serve with a side of dipping sauce like honey mustard or ranch for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes