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
To get that crispy fried chicken texture, you need to use the right breading. 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
Slowly add the breaded chicken breasts to the hot oil, being careful not to crowd the fryer. Overcrowding will lower the oil temperature. Fry for 6 to 8 minutes on each side, turning over once, until golden brown on the outside and 165°F on the inside.
Draining
After the chicken is done, put it on a wire rack over a sheet pan that has been lined with paper towels. Let it drain for one to two minutes to get rid of the extra grease and keep the crispiness.
Serving Suggestions
Let the chicken rest for 5 minutes before cutting it so that the juices can spread out again. Simple sides like mashed potatoes, coleslaw, biscuits, or mac and cheese go really well with fried chicken breast. Food that is left over can be kept 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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- Put the chicken in the hot oil and fry it until it’s golden and crispy.
- Place the cooked chicken on a wire rack that is set on a baking sheet. Do this again with the rest of the 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. Black pepper, paprika, and cayenne give the batter a “simple but unambiguous flavor.” Just so you know, the amount of black pepper is meant to be strong. The batter contains no dairy. Cook’s Country replaced the milk in the batter with water. This makes sense: “When wet batter hits hot oil, the water in the batter evaporates, leaving behind the solids that stick 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
“Out-of-the-park home run” is how my testers describe this crispy chicken. They will make it again and again because it has “perfect combination of crisp, crunchy skin with a hint of spice and moist, tender, juicy meat.” ” Yes, it’s that good.
- Kosher salt—The crystals in kosher salt vary a lot from brand to brand, so I really need you to weigh the 36 grams of salt when you make the brine.
- Chicken–Use any combination of chicken pieces. Cut chicken breasts in half across the middle so that they cook evenly, and separate chicken legs into thighs and drumsticks.
- Flour—A mixture of flour and cornstarch is called for in this recipe to make the coating extra-crispy. Use all-purpose gluten-free flour if you need to keep the recipe gluten-free.
- Freshly ground black pepper—use 3 to 5 tablespoons, depending on how hot you like things, but be aware that the whole amount is very strong!
- Mix the sugar, salt, and water together in a large bowl with a whisk until the sugar is completely mixed in.
- 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.
- Throw in half of the chicken pieces and turn them around to coat them. Remove them from the batter, letting the excess drip off.
