Frying chicken breast at home can seem intimidating for many home cooks. Lean chicken breast tends to dry out and get chalky when fried. Thankfully, there are some simple tricks to fry chicken breast so that it turns out exceptionally juicy, tender and flavorful.
Why Frying Chicken Breast Is Tricky
Chicken breasts are very lean, which means they don’t have much fat. It’s easy to overcook lean meat like chicken breast when you fry it, making it dry, tough, and tasteless.
The main challenges with frying chicken breast are:
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Overcooking – Chicken breasts cook quickly It’s easy to overcook them while trying to brown the outside
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Uneven cooking – The thick end of the breast undercooks while the thin end dries out
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Lack of flavor – Chicken breast needs help in the flavor department.
Follow the tips below to conquer these challenges and fry juicy, tender chicken breasts with great flavor.
Tips for Frying the Perfect Chicken Breast
1. Pound the Chicken Breast
Pounding the chicken breast helps achieve even thickness. This allows for even cooking so no part of the breast over or undercooks.
- Place chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound to an even 1/2-inch thickness.
2. Brine the Chicken
Brining chicken breast in salty water or buttermilk helps season the meat and keeps it incredibly moist when cooked.
- Soak chicken breasts in buttermilk or saltwater brine for at least 30 minutes up to overnight.
3. Use Eggs in the Breadcrumb Coating
Breading chicken in egg before the breadcrumbs forms a protective barrier to seal in moisture.
- Dip chicken breast in egg wash then coat thoroughly in breadcrumbs.
4. Fry at High Heat
When you fry chicken breast at the right high temperature (350–375°F), the outside gets brown before the inside gets too done.
- Use a thermometer to monitor oil temperature. Adjust heat to maintain 350-375°F.
5. Don’t Crowd the Pan
Frying chicken breasts one at a time allows them to brown without steaming. Steaming makes chicken soggy.
- Fry chicken breasts in batches without overcrowding the pan.
6. Blot Oil from Fried Chicken
Blotting oil from just-fried chicken breast helps eliminate excess grease for better flavor.
- Place fried chicken on a cooling rack over a baking sheet. Blot oil with paper towels.
7. Check Internal Temperature
Using a meat thermometer ensures chicken reaches a safe 165°F internal temperature without overcooking.
- Insert thermometer into thickest part of breast without touching bone. Chicken is done at 165°F.
Step-By-Step Method for Frying Chicken Breasts
Follow this simple step-by-step method to fry juicy, flavorful chicken breasts every time.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1⁄2 cup flour
- 1⁄2 cup breadcrumbs
- 1 egg
- Oil for frying
Directions
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Pound Chicken Breasts: Place chicken breasts between plastic wrap and pound to 1⁄2-inch thickness.
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Make Buttermilk Brine: Whisk 2 cups buttermilk in a baking dish. Add chicken and soak 30 minutes up to overnight.
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Prep Breadcrumbs: In a shallow dish, combine 1⁄2 cup flour and 1⁄2 cup breadcrumbs.
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Beat Egg: In another shallow dish, beat 1 egg.
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Heat Oil: Heat 1-inch oil in skillet or Dutch oven to 350°F.
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Bread Chicken: Coat chicken in flour mixture, then egg, then flour mixture again.
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Fry Chicken: Add chicken to oil and fry about 4 minutes per side until 165°F.
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Drain Chicken: Transfer chicken to a cooling rack and blot with paper towels.
And that’s it! With these simple tips and tricks, you’ll be frying juicy, flavorful chicken breasts in no time. Let us know how your homemade fried chicken breast turns out!
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Why anyone can cook chicken cutlets at home:
- You don’t have to pound out your own chicken breasts because you can buy them thinly sliced.
- Use store bought Panko bread crumbs.
- There are minimal ingredients to this recipe.
- Because the chicken is so thin, the cutlets cook very quickly.
- There are only a few easy steps to the process.
- Thinly Sliced Chicken Breasts
- Panko Bread Crumbs (can use gluten free here as well)
- Flour (can also use gluten free all purpose flour)
- Eggs
- Salt and Pepper
- Good oil: I like to use olive oil or a mix of olive oil and avocado oil. The avocado oil can cook at a higher temperature than the olive oil, which keeps it from getting burned.
There is truly nothing better than a fresh cutlet straight from the pan. Deep-fry the cutlets for four to five minutes on each side, until they are golden brown and the chicken is cooked all the way through. From there, I remove the crispy cutlets to a paper towel lined baking sheet to let excess oil drain and sprinkle with salt and pepper. Serve as you wish from there!.
You can of course also cook these cutlets in the air fryer as well, but nothing compares to the real deal pan fried cutlet. But if you want to air fry the cutlets, do everything the recipe says until it says to spray both sides with oil. Air fry for 6-8 minutes until golden, flipping once.
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
How to fry chicken breast without drying it out?
InstructionsFlatten the chicken breasts. Season the chicken breasts. Heat the pan. Cook the chicken breasts over medium heat for 1 minute without moving. Flip the chicken breasts. Turn the heat down to low. Cover the pan and cook on low for 10 minutes. Turn off the heat and let sit for an additional 10 minutes.
What is the best way to fry chicken breast?
HEAT shortening to 350°F in 12-inch skillet over medium heat. FOR BREASTS: Add chicken to skillet. Cook, uncovered, 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165°F.
How do you keep chicken breast tender when frying?
When pan-frying chicken, keep it moist by cooking it over medium-low heat and not cooking it too long. You could also use a lid or add a little oil or butter to help keep the moisture in. Additionally, marinating the chicken beforehand can help lock in moisture.
What is the best way to cook chicken breast in a frying pan?
InstructionsPat the chicken dry and season with salt and pepper. Heat the oil over medium-high heat in a large skillet. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Slice and serve.
How do you cook chicken breast in a frying pan?
Whisk the egg in a medium bowl and set aside. Spread the flour on a large plate and set aside. Heat a skillet filled with cooking oil so that it just covers the bottom. Dip each chicken breast in the egg mixture and then the flour on both sides. Shake off any extra flour and place the chicken breasts on the hot skillet. You will want to do the frying in batches.
Can you fry a full chicken breast?
There are times when it’s hard to fry whole chicken breasts because the lean breasts get dry before they’re done. This results in a dry, chalky texture that no one likes. Thank goodness I just found a way to fry whole chicken breasts in minutes that makes the meat taste great, be tender, and stay juicy.
How long do you cook a fried chicken breast?
Sear the first side. Carefully lay the chicken breasts flat in the hot pan (they should sizzle!) and don’t move them for 5 to 7 minutes. That undisturbed contact is how you get a golden-brown crust. If the chicken sticks when you try to lift it, give it another minute—it’ll release when it’s ready.
How long does fried chicken take to cook?
Fried chicken breast that is exceptionally tasty, tender and juicy. The best part is it requires only 6 minutes of frying time. Frying full chicken breasts is usually a problem because lean breasts tend to dry out by the time they cook all the way through. This results in a dry, chalky texture that no one likes.
Can you fry a whole chicken?
We like skin-on, bone-in chicken for frying—the skin gets crispy and the meat stays nice and juicy. Any chicken part can be fried—even the wings. You can buy a package of chicken parts at the store or you can buy a whole chicken and cut it into pieces yourself (breasts, drumsticks, thighs, and wings).
How do you cook chicken in a frying pan?
To add the chicken safely, follow these steps: Make sure the oil has reached the ideal temperature (between 350°F and 375°F). Hold the chicken piece by the bone or a tong, taking care not to touch the hot pan. Gently place the chicken piece into the pan, away from your body. Release the chicken slowly, allowing it to settle into the oil.