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Buttermilk fried chicken breast recipe

Buttermilk fried chicken breast recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

Moreish fried chicken pieces that no one can resist! Strips of chicken breast are coated in buttermilk and then seasoned breadcrumbs before being fried to a golden crisp.

1004 people made this

IngredientsServes: 8

  • 6 skinless, boneless chicken breast fillets - cut into 1cm strips
  • 1 egg, beaten
  • 250ml buttermilk
  • 1 1/2 teaspoons garlic granules
  • 125g plain flour
  • 125g seasoned breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1L oil for frying

MethodPrep:20min ›Cook:10min ›Extra time:2hr marinating › Ready in:2hr30min

  1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic granules. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
  2. In another large, resealable plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
  3. Heat oil in a large, heavy frying pan to 190 degrees C.
  4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on kitchen roll.

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Reviews & ratingsAverage global rating:(1063)

Reviews in English (807)

I sliced the chicken up and put in the buttermilk mixture overnight. I didn't put the egg in though. The chicken was seriously well coated in the mixture so I didn't put the breadcrumb mixture in the bag to add the chicken, to shake about. I just dipped the chicken in the bowl with the breadcrumb mixture. I would suggest given them another coating of breadcrumb mixture before frying. I used the frying pan with plenty of vegetable oil and they came out lovely. Made double the batch to have for lunch the next day. Next time I will try giving them a dip in egg mix and recoat as suggested by Lynlor and mibby add in some different herbs or spices. But all round a great method for fried chicken and the hubby enjoyed it too!-26 Oct 2017

by druidfaerie

This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper.-12 Nov 2006

  • 8 pieces chicken bone in, skin on
  • 3 cups buttermilk
  • 2 cups flour all purpose
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt (Lawry&rsquos, etc.)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 pinch cayenne pepper
  • 1 quart oil for frying, peanut oil is best but vegetable is okay too!

I&rsquove found the most affordable way to get bone in chicken is to buy a few bulk packages of one single cut. Look for bone in thighs, drumsticks, and breasts. You can always buy a whole chicken and cut it up, but it&rsquos more work and more money.

Oven-Fried Buttermilk Chicken

Marinating chicken in buttermilk tenderizes it and adds a tangy flavour. Buy bone-in skin-on chicken breasts and discard the skin to cut down on the fat. Not only is bone-in chicken more economical, but the bone also helps keep the meat moist. A spray bottle or atomizer evenly distributes a small amount of oil to make the breading crisp. Serve with steamed vegetables.


  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup buttermilk
  • 4 bone-in skin-on chicken breasts (about 2 lb/900 g total), skin removed
  • 1 1/2 cup panko bread crumbs
  • olive oil for spraying

Nutritional facts Per serving: about

  • Fibre trace
  • Sodium 372 mg
  • Sugars 3 g
  • Protein 38 g
  • Calories 253.0
  • Total fat 5 g
  • Potassium 540 mg
  • Cholesterol 93 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


In small bowl, stir together thyme, garlic powder, paprika, mustard, salt and pepper set aside.

In separate bowl, whisk together buttermilk and half of the thyme mixture add chicken and turn to coat. Cover and refrigerate for 8 hours or for up to 24 hours.

In shallow dish, combine panko and remaining thyme mixture. Remove chicken from marinade, discarding marinade. Press chicken into panko mixture to coat.

Place on greased baking sheet. Spray with oil. Bake in 375°F (190°C) oven until no longer pink inside, about 30 minutes. Let stand for 5 minutes before serving.

How to reheat fried chicken

This buttermilk fried chicken is best eaten right away, but if you do wind up with leftovers it is possible to reheat them without turning the chicken into a tough, rubbery mess. First and foremost, DO NOT MICROWAVE THE CHICKEN. Seriously guys, microwaved chicken is gross.

To reheat fried chicken, place it on a foil-lined baking tray and pop it into the oven for about 20 minutes at 400ºF. To be safe, you might want to gently cover the chicken with foil to prevent it from drying out too much. The chicken skin won’t crisp up as nicely as it did when you first fried it, but this is by far the best method I’ve found for reheating fried chicken!

Hope you all have a fabulous Super Bowl weekend. If I weren’t halfway around the world in Israel, I would 500% be making this buttermilk fried chicken again. And you should, too.


For the brine:

In a large bowl, whisk the buttermilk and salt until the salt is dissolved. Pour this into a large resealable bag and add the chicken, garlic and thyme. Press out as much air as possible. Refrigerate (in a bowl or on a plate, just in case it leaks) for 8-24 hours.

Pour the entire contents of the bag into a pot large enough to fit the chicken, but narrow enough to make sure the liquid from the bag mostly covers the chicken. Top off the pot with water to just cover the chicken, if needed. Raise heat to low and poach until cooked through, about 25-30 minutes. Remove to a plate and pat dry, allowing the chicken to cool down enough to handle.

For the chicken:

Set up two bowls. In one, whisk the eggs and hot sauce with a splash of water. In the second bowl, mix the flour, cornstarch, paprika, salt and pepper. Dunk the chicken pieces first in the flour and tap off the excess. Then dunk in the egg wash and back to the flour mixture, this time not tapping off the flour. Rest the chicken on baking sheets fitted with wire racks for 10-15 minutes. The flour will look soaked into the skin a bit.

Using a deep fryer or a deep frying pan with straight sides, add enough oil to fry without spilling over. Heat oil to 370°F, so it rests just below that temperature when you add to the pot. Gently shake off any excess flour from the chicken and add a few pieces at a time, frying until golden (remember the insides are already cooked, this is just for color and crisp!). This should take about 5 minutes per batch.

Buttermilk fried chicken breast recipe - Recipes

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Recipe Summary

  • 2 cups low-fat buttermilk
  • Coarse salt
  • 3 teaspoons cayenne pepper
  • 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
  • 3 cups all-purpose flour
  • 4 cups vegetable oil

In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.

In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.

In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.

Return oil temperature to 350 degrees. Repeat with remaining chicken.


  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable shortening or peanut oil

Recipe Summary

  • 3 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 4 pounds medium chicken wings, thighs and drumsticks
  • 2 cups all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying

In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.

Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.

In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.


  • The safest way to tell whether or not your chicken is properly cooked through is by using a thermometer.
  • Another way to tell is whether or not the juices run clear when poked with the tip of a knife. If the juices are red or pink, you’ll need to extend the cooking time.
  • The color of the meat is another good indicator. Regardless of whether it is dark meat or white meat chicken, the meat should be white, not pink.


To take the temperature of bone-in chicken, insert a thermometer into the centermost part of the thickest portion of the meat, taking care not to touch any bone. You are looking for an internal temperature of 165°F.


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