Okay, let’s talk about boneless chicken breast fried recipes—because honestly, who doesn’t want a golden, crunchy, hot-out-of-the-skillet chicken dinner that tastes like comfort with a capital C?
Whether it’s a weeknight dinner rush or a weekend craving that hits out of nowhere, this crispy fried chicken breast recipe is one you’ll want in your back pocket. It’s easy enough for a Tuesday, impressive enough for guests, and customizable enough to pair with just about anything. And yes, it has that mouthwatering crunch you dream about (without needing a deep fryer or a culinary degree).
This one’s for you, my fellow busy-bee cooks who just want a delicious win at the end of a long day.
Why You’ll Love This Boneless Chicken Breast Fried Recipe
- Fast & fuss-free: Marinate earlier, then fry in 15 minutes flat.
- Crispy on the outside, juicy on the inside: The cornstarch + flour combo is your new best friend.
- Versatile AF: Sandwich it, slice it on salad, or serve it with waffles if you’re feeling fancy.
- Kid & husband-approved: Seriously, it disappears faster than you can say, “pass the hot sauce.”
Ingredients You’ll Need (and Why They Matter)
Here’s what makes this fried chicken chef’s kiss worthy:
- Boneless, skinless chicken breasts – The blank canvas of proteins. Easy to cook and super satisfying.
- Buttermilk – Tenderizes the chicken while adding that subtle tang. (Whole milk + vinegar works too!)
- Hot sauce (optional) – For just a hint of heat. Adds depth, not fire.
- All-purpose flour & cornstarch – The dynamic duo for that perfect crispy crust.
- Baking powder – A little lift goes a long way for that airy texture.
- Garlic & onion powder, smoked paprika, oregano – Flavor builders that make every bite better.
- Salt & black pepper – Because seasoning matters, y’all.
- Frying oil (vegetable, canola, or peanut) – Go for neutral oils with high smoke points.
Note: Scroll down for the full ingredient list with measurements in the recipe card!
How to Make These Crispy Chicken Breasts
Step 1: Flatten & Marinate
Grab that meat mallet (or a rolling pin if that’s what you’ve got!) and gently pound the chicken to even thickness. Pop it in a bowl or zip-top bag with buttermilk and hot sauce. Let it soak up the flavor for at least 30 minutes—or overnight if you’re prepping ahead.
Step 2: Season & Set Up Your Coating Station
In another bowl, mix the flour, cornstarch, baking powder, and seasonings. This spice blend is where the real magic happens. Trust it.
Step 3: Heat Your Oil
Pour about 1.5 inches of oil into a deep skillet or Dutch oven and heat to 350°F. (A thermometer helps here—but a wooden spoon handle bubbling gently works in a pinch.)
Step 4: Dredge Like You Mean It
Shake off extra marinade, then coat the chicken in the flour mix. Press it in like you’re giving it a hug. Want extra crispy? Do a double dip—back in the buttermilk, then flour again.
Step 5: Fry in Batches
Gently lower each chicken piece into the oil (no splashing, please). Cook for about 5–6 minutes per side until golden and cooked through. Internal temp should be 165°F. No guesswork—just juicy chicken.
Step 6: Rest & Serve
Let them hang out on a paper towel or wire rack. This is crucial for maintaining that crunch. Serve hot, and cue the happy sighs.
Tips for Fried Chicken That Actually Stays Crispy
- Double dredge for the win – More coating = more crunch. Trust.
- Don’t overcrowd the pan – It lowers the oil temp and makes things soggy. Cook in batches.
- Rest before you dig in – It helps the juices settle (and saves your tongue from molten chicken burn).
A Little Story From My Kitchen
This recipe started as a Sunday dinner experiment gone deliciously right. I was trying to recreate a crispy chicken sandwich my son raved about—and let’s just say he now asks for this version instead. It quickly became a family favorite, especially on those nights when I want something comforting but don’t want to spend hours in the kitchen. Honestly, it’s recipes like these that remind me how fun and satisfying home cooking can be.
FAQs About Fried Boneless Chicken Breasts
Can I use chicken thighs instead?
Absolutely! Boneless thighs will be juicier and just as flavorful—just adjust cook time slightly.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crisp.
Can I freeze it?
Yes! Freeze after frying and cooling. Reheat in the oven at 375°F for 15-20 minutes until heated through.
Is there a gluten-free option?
You can swap the flour with a gluten-free blend and skip the cornstarch—or use rice flour instead.
Whether you’re craving comfort food, cooking for picky eaters, or just tired of your usual dinner rotation, these boneless chicken breast fried recipes are a game-changer. They’re crispy, flavorful, and 100% doable—just the way home cooking should be.
Now go ahead, grab that apron, and make some magic happen.
Print
Easy Boneless Chicken Breast Fried Recipes to Crave
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This crispy boneless chicken breast recipe delivers golden, juicy perfection with a flavorful seasoned crust. Marinated in buttermilk and fried to a satisfying crunch, it’s ideal for sandwiches, salads, or as a standalone dish. Quick to prepare and packed with flavor, it’s a must-have for any home cook.
Ingredients
4 boneless skinless chicken breasts
1 cup buttermilk (or whole milk with 1 tbsp vinegar)
1 teaspoon hot sauce (optional, for marinade)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Prepare the Chicken Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
Marinate Place the chicken in a bowl or zip-top bag with buttermilk and hot sauce (if using). Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Mix the Coating In a separate bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper.
Heat the Oil Pour about 1.5 inches of oil into a deep skillet or Dutch oven and heat to 350°F (175°C).
Dredge the Chicken Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. For extra crunch, dip back into the buttermilk and dredge again.
Fry Carefully place the coated chicken into the hot oil. Fry in batches for about 5–6 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
Drain and Rest Remove chicken from oil and drain on a paper towel-lined plate or wire rack. Let rest a few minutes before serving.
Notes
For a spicier kick, add cayenne pepper to the flour mixture.
Double-dipping in the buttermilk and flour mixture enhances the crispy texture.
Use a thermometer to maintain oil temperature, ensuring even cooking.
Resting the chicken after frying helps retain juiciness and crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken Breast Recipes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approx. 184g)
- Calories: 436
- Sugar: 0.4g
- Sodium: 922mg
- Fat: 20.6g
- Saturated Fat: 5g
- Unsaturated Fat: 15.6g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 0.6g
- Protein: 42.4g
- Cholesterol: 132.5mg
Keywords: boneless chicken breast fried recipes, crispy fried chicken, buttermilk fried chicken, easy fried chicken breast, homemade fried chicken
