Frying bone-in chicken breasts can seem intimidating, but it doesn’t have to be with the right techniques and tools! With crispy, golden brown fried chicken that is juicy and flavorful on the inside, this southern favorite is worth learning how to make at home Follow this step-by-step guide for foolproof bone-in chicken breast frying
Why Choose Bone-In?
It’s easier to use boneless, skinless chicken breasts, but bone-in breasts taste better and are more juicy. The bones help keep the meat moist during cooking. The skin gets ultra crispy and adds delicious flavor. Breasts with bones can be just as easy to cook as breasts without bones if you know a few simple tricks.
Tips for Success
Follow these tips and you’ll have tender, juicy fried chicken every time:
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Cut chicken breasts in half horizontally – Whole chicken breasts are difficult to cook evenly. Halving them creates thinner, quicker-cooking pieces.
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Soak in buttermilk – Buttermilk tenderizes the meat and makes it crazy moist. Add spices to the buttermilk to infuse flavor.
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Use a heavy pan, like cast iron. Sturdy cookware keeps the temperature stable better than thin pans.
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To get even cooking, fry three to four pieces at a time. Don’t crowd the pan.
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Use a thermometer – A thermometer takes the guesswork out of doneness. Cook to 165°F.
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Drain on a rack – Keep the exterior crispy by draining on a wire rack, not paper towels.
Step-By-Step Instructions
Follow these simple steps for crunchy, juicy fried chicken every time:
Prep the Chicken
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Cut chicken breasts in half horizontally to create thinner pieces for even frying.
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In a bowl, mix buttermilk, pepper, spices, salt, and hot sauce. Add chicken and soak 30 minutes up to overnight.
Bread the Chicken
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Mix flour, cornstarch, and spices like garlic powder, paprika, salt, and pepper in a bag.
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Remove chicken from buttermilk, letting excess drip off. Add pieces to bag with flour mix. Seal and shake to coat.
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Place on a baking sheet. Let sit 20 minutes so coating gets tacky.
Fry the Chicken
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Heat 1-2 inches oil to 325-350°F in a heavy pan like cast iron. Use a thermometer to maintain temperature.
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Fry chicken in batches of 3-4 pieces. Cook 15-20 minutes, flipping occasionally, until 165°F internally.
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Transfer fried chicken to a wire rack. Keep warm in a 275°F oven if needed.
Serve and Enjoy!
Let the chicken rest 5 minutes before serving. Enjoy on its own or with classic southern sides like mashed potatoes, biscuits, coleslaw, and cornbread. Leftovers can be refrigerated up to 4 days – they make excellent sandwiches too!
With the right tools and techniques, bone-in chicken breasts fry up just as beautifully as boneless. Crispy, juicy fried chicken is easier than you think. Give this recipe a try for your next comforting southern meal.
Step 3: Spice It Up
I use garlic powder, onion powder, celery salt, truffle salt, rosemary both dry and fresh. I dont use pepper due to an allergy. You can. There are so many spices you can use. Cut the lemon and put it aside, or juice it. We will use the juice later.
Introduction: Pan Fry Bone In, Skin on Chicken Breasts
It can be hard to cook chicken breasts evenly because they are thick. You don’t want to dry out the meat or leave the middle raw. In this instructable, I split each half and cook them gently. Works every time.
Start with two chicken breast halves. Pat dry with paper towel.
With a sharp knife, starting on the thicker rib side, split the single breast as in the photo above. Make sure not to cut all the way through.
How To Make Pan Fried Chicken Breast | Lightly breaded, Tender, Juicy Chicken!
FAQ
How long do I fry bone-in chicken breast?
Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
How to cook bone-in chicken breast in a frying pan?
Pan Searing. Rub the bone-in chicken breasts with olive oil and season with salt and pepper. Make sure your pan is hot before adding the chicken (skin side down). Let it cook for 7-8 minutes before you turn it to ensure a crispy skin that seals in the juices.
How do you fry chicken breast without drying it out?
Brown one side of chicken breast for about 4 minutes. Flip chicken and brown for about 3 minutes. Pour half inch of water in pan with chicken. Cook covered – about 8 minutes for regular sized breasts.
Is it better to fry chicken breast in oil or butter?
Always use oil. You could add some butter for flavoring, just a bit, but the temperature required to cook chicken means you need oil with a high smoke point. Butter won’t do the job.