|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 150g||192%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried chicken is often a family favorite, but with so many recipes requiring lots of ingredients and steps, it could be intimidating to try to make your own. This recipe uses just a few ingredients (that are probably in your pantry) and an easy cooking method. This no-egg, no-milk, no-breadcrumb dish uses a one-dip dry batter of flour, salt, pepper, and baking powder. While the chicken cooks up quickly, refrigerating the dredged chicken is a must as it ensures the breading stays on while the chicken is frying in the oil.
Boneless or bone-in chicken breasts can be used for this pan-fried chicken recipe, but keep in mind that bone-in chicken breasts cook slower than boneless chicken. If the boneless breasts are very thick, it's best to butterfly them or place them in a plastic bag and pound them thinner with a rolling pin. Alternatively, you can use thinly sliced chicken cutlets, a great choice when you don't have much time to cook.
Click Play to See This Classic Fried Chicken Breast Recipe Come Together
6 boneless chicken breasts (or bone-in)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 cup all-purpose flour
1 teaspoon baking powder
3 to 4 cups vegetable oil, for frying
Gather the ingredients. If you will be frying in batches, line a large baking sheet with foil and top with a cooling rack.
Sprinkle the chicken breasts with salt and freshly ground black pepper to taste.
In a food storage bag or wide, shallow bowl, combine the flour, 1/2 teaspoon each of salt and pepper, and the baking powder. Shake or stir to blend. Place the chicken pieces in the flour mixture and shake or mix gently until all chicken pieces are well coated.
Place the chicken on a rimmed baking dish or large platter, cover, and refrigerate for 2 to 4 hours.
Bring the chicken to room temperature. Pour about 1 1/2 inches of vegetable oil in a deep skillet or Dutch oven and place it over medium heat until the oil reaches 350 F.
Add the chicken pieces to the hot oil. If using bone-in chicken breasts (which are heavier than boneless) ease them into the oil to prevent spills and splashes. When the chicken is hot and browning well, reduce the heat to medium-low. Continue cooking for 4 to 6 minutes on each side, or until well browned and the inner juices run clear when pierced with a fork. Bone-in chicken breasts will take twice as long, between 8 and 12 minutes per side.
If cooking in batches, remove the fried chicken pieces, place them on the cooling rack on the prepared pan, and tent loosely with foil. Fry the remaining chicken.
Serve with your favorite sides and enjoy.
For the Best Fried Chicken
- The real secret to making great fried chicken is the oil temperature: if the oil is too hot, the outside of the chicken will get too brown, or even burn, while the inside is undercooked, and if it's too cool, the chicken will soak up a lot of oil resulting in soggy chicken breasts. Using an inexpensive deep-fry thermometer can eliminate the guesswork. It lets you know when the oil reaches the recommended temperature and aids in maintaining the temperature as the chicken cooks.
- If you don't have a deep-fry thermometer, there are a couple of methods to check the temperature of the oil. Drop a 1-inch cube of bread into the oil; it will brown in about 1 minute when the oil is at the right temperature. Or dip the handle end of a wooden spoon into the oil: When it starts to bubble steadily around the wood, the oil is hot enough for frying. If the oil is too hot, it will bubble very vigorously and should be cooled a bit before you add food.
- The most accurate way to ensure the chicken is cooked properly is to check the temperature of the chicken with an instant-read food thermometer. Insert the thermometer into the center of the thickest part of the chicken breasts, making sure not to touch bone. The minimum safe temperature for chicken and other poultry is 165 F (74 C).
- Do not refrigerate the chicken for longer than 4 hours or else the chicken will begin to absorb the flour and create a paste-like coating.
- Don't place the fried chicken on paper towels to soak up excess oil. Paper towels make your chicken steam, and you'll end up with a soggy piece of chicken. Use a wire rack instead.
Seasoned Fried Chicken
For a flavorful and herbed fried chicken, add more seasonings to the flour. Use dry basil, oregano, smoked paprika, savory, marjoram, or an Italian seasoning blend. For a spicy kick, try adding Cajun seasoning, or for a different flavor profile, use adobo seasoning.