Deep frying chicken breast can yield incredibly moist, tender meat encased in a crispy, golden exterior when done right. With the proper technique, ingredients, and fryer setup, you can achieve restaurant-quality fried chicken breast at home. This guide will walk you through the entire process step-by-step.
Selecting the Right Chicken Breasts
The starting point for great fried chicken is choosing high-quality chicken breasts. Go for fresh, boneless, skinless chicken breasts that are uniform in size. Breasts that are around 6-8 ounces each are ideal, as larger pieces may end up overcooked on the outside before the interior is finished. Uneven sizes will also lead to inconsistent cooking.
Fresh chicken should have a firm, plump texture and pale pink color. Avoid any with an off-putting odor or slimy appearance. For best results, pound the chicken breasts to an even 1/2 inch thickness before breading This promotes even frying.
Mastering the Breading
A proper breading is the key to achieving that crispy fried chicken texture. Set up a breading station with three shallow dishes:
- Dish 1: Seasoned flour (all-purpose flour, salt, pepper, paprika, garlic powder, etc.)
- Dish 2: Egg wash (whisked eggs and milk or buttermilk)
- Dish 3: Breadcrumbs (panko or regular)
After pounding the chicken breasts, thoroughly pat them dry with paper towels. Any moisture will make the crust soggy rather than crisp. Dredge the chicken in the flour mixture first, coating completely and shaking off excess. Next, dip in the egg wash, allowing excess to drip off. Finally, press the breast into the breadcrumbs to adhere them.
Refrigerate the breaded breasts for 15-20 minutes before frying for optimal crust adhesion
Deep Frying to Perfection
Proper oil type and temperature control are vital for fried chicken success.
Oil Selection
Choose a high smoke point oil like canola, peanut, or vegetable oil. Do not use olive oil, as it cannot withstand high fry temperatures.
Temperature
Heat the oil to 350-375°F and monitor it with a deep fry or candy thermometer. This hot oil will instantly seal in juices and create a crispy exterior without overcooking the interior.
Frying
Gently add the breaded breasts to the hot oil one at a time, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature. Fry for 6-8 minutes per side, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.
Draining
Once cooked, transfer the fried chicken to a wire rack set over a sheet pan lined with paper towels. Let drain for 1-2 minutes to allow excess grease to drip off while maintaining crispiness.
Serving Suggestions
Allow the chicken to rest for 5 minutes before cutting to let juices redistribute. Fried chicken breast pairs wonderfully with classic sides like mashed potatoes coleslaw biscuits, or mac and cheese. Leftovers will keep in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain crispness.
With the right prep, fry temperature, and technique, you can achieve incredibly moist, juicy chicken breast encased in a deliciously crispy crust. Follow this guide for flawless deep fried chicken breast every time.
Frequently Asked Questions
What is the best oil to use for frying chicken breast?
The best oils for deep frying chicken breast are canola, peanut, and vegetable oil due to their high smoke points. Do not use olive oil, as it cannot withstand the high heat.
How long does it take to fry chicken breast?
Boneless, skinless chicken breasts take 6-8 minutes per side to fry at 350-375°F oil temperature. Larger or thicker breasts may take slightly longer. Always check internal temperature.
What temperature should I fry chicken breast at?
The optimal frying temperature for chicken breast is 350-375°F. This crisps the exterior while cooking the interior to a safe 165°F. Monitor with a deep fry or candy thermometer.
How do I keep the breading crisp?
To maintain a crisp crust, thoroughly pat chicken dry before breading, allow breaded chicken to rest before frying, fry at proper oil temperature, drain on a wire rack after cooking, and reheat using oven or air fryer.
Can I freeze fried chicken breast?
Yes, fried chicken can be frozen for 2-3 months. Allow to cool completely before wrapping tightly in plastic and foil. Reheat directly from frozen in the oven or air fryer.
What is the best way to reheat fried chicken?
The oven or air fryer are best for reheating fried chicken without sacrificing texture. Preheat oven to 350°F or air fryer to 350°F and cook for 10-15 minutes until heated through.
How can I prevent oil splattering when frying?
Splattering happens when moisture hits hot oil. Be sure chicken is thoroughly patted dry before frying. Also lower chicken slowly into oil rather than dropping from a height.
Can I make fried chicken without a deep fryer?
Yes, you can pan fry chicken breast in a heavy pot or Dutch oven with 2-3 inches oil. Use a thermometer and adjust heat to maintain oil at 350-375°F. Fry in batches to avoid overcrowding.
What should the internal temperature of fried chicken be?
Always cook fried chicken to an internal temperature of 165°F as measured by a meat thermometer for food safety.
Can I use an air fryer to make fried chicken?
Air fryers can make decent “fried” chicken, though the texture differs from deep frying. Cook at 400°F for 12-15 minutes, flipping halfway. Breading helps mimic the crunch of deep fried.
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- Slip the chicken into the hot oil and fry until crispy and golden.
- Transfer the cooked chicken to a wire rack set on a baking sheet and repeat with the remaining chicken.
The batter contains equal parts cornstarch and flour to ensure a shatteringly crisp crust. The recipe also calls for baking powder to create an airy crust without a trace of doughiness. The batter relies on black pepper, paprika, and cayenne for a “simple but unambiguous flavor” (just be forewarned, the amount of black pepper is intentionally heavy-handed). The batter contains no dairy. Cook’s Country replaced the milk in the batter with water. The logic behind this? “When wet batter hits hot oil, the moisture in the batter vaporizes, leaving behind the solids that adhere to the chicken. With milk, the sugars in the milk solids browned too fast and produced a soft crust.” Perhaps most critical to frying perfect chicken, the batter-dunked chicken is then deep-fried in several inches of oil to ensure the carefully blended batter doesn’t scorch on the bottom, as is often the case when shallow-frying in a skillet.
You want a neutral-flavored oil that has a high smoking point. Cook’s Country calls for peanut or vegetable oil. (My choice? Peanut oil.) Canola and sunflower oil will work, too. Oils with a low smoke point, such as unrefined avocado oil and extra-virgin olive oil, will burn as the fat breaks down, giving your chicken an acrid taste.
Nah, I wouldn’t recommend it. Shallowing frying in a skillet can cause the bottom of the batter to burn. By deep-frying the chicken, you get an even golden-brown color and no burnt taste.
If your chicken isn’t completely dry before coating it in the batter, the excess moisture can cause the batter to fall off during cooking. Take the time to thoroughly pat each piece of chicken dry before dipping it in the batter.
Why Our Testers Loved This
My testers describe this crispy chicken as “an out-of-the-park home run” and will return to the recipe again and again, thanks to its “perfect combination of crisp, crunchy skin with a hint of spice and moist, tender, juicy meat.” Yes, it’s that good.
- Kosher salt–The crystal size of kosher salt varies significantly from brand to brand, so I really gotta insist you weigh the salt–36 grams–when making the brine.
- Chicken–Use any combination of chicken pieces. If you’re using breast pieces, cut them in half crosswise so that they cook evenly, and separate chicken legs into thighs and drumsticks.
- Flour–This recipe calls for a flour and cornstarch mixture to create an extra-crispy coating. If you need to keep the recipe gluten-free, use all-purpose gluten-free flour.
- Freshly ground black pepper—Use 3 to 5 tablespoons, depending on your heat tolerance…but know that the full amount packs a big wallop!
- Whisk the water, salt, and sugar in a large bowl until dissolved.
- Add the chicken, cover, and chill for 60 minutes.
- Whisk the batter’s dry ingredients in a separate large bowl.
- Pour in the water and whisk until combined. Refrigerate until the chicken’s ready to cook.
- Heat the oil in a large pot. Drain and pat the chicken pieces dry with paper towels.
- Place half the chicken pieces in the batter and turn to coat. Remove them from the batter, letting the excess drip off.
