Cody Casey
Deep-fried chicken breast is a popular dish that can be cooked in a variety of ways. The cooking time will depend on the thickness of the chicken and the temperature of the oil, with thinner cutlets cooking faster and more evenly. To achieve a crispy texture, the chicken should be coated in a layer of seasoned flour, with some recipes suggesting a buttermilk marinade for added tenderness. The oil temperature should be between 350° and 375° for the best results, with the chicken being fried for 3-5 minutes until golden brown.
Characteristics and Values Table for Deep Frying Boneless Chicken Breasts
| Characteristics | Values |
|---|---|
| Marinade | Buttermilk, sour cream, mustard, hot pepper sauce, egg, milk, hot sauce |
| Breading | Flour, cornstarch, baking powder, breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, cayenne pepper |
| Oil | Canola oil, vegetable oil, any oil with a smoke point above 400° |
| Frying temperature | 350°F/176°C–375°F/190°C |
| Frying time | 3–5 minutes per side, 10–15 minutes if not halved lengthwise |
| Internal temperature | 155°F–165°F/74°C |
| Calories | 219kcal |
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What You'll Learn
Marinating the chicken
You can also add seasoning to your marinade. For example, you could season your flour with garlic powder, onion powder, paprika, salt and pepper. Alternatively, you could season your chicken breasts with salt and pepper before adding a mixture of sour cream and mustard, ensuring it gets into every crevice.
You should leave your chicken to marinate for at least 30 minutes, and up to 6 hours. If you want to leave it overnight, you should put it in a zip lock bag and cover it with buttermilk.
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Preparing the breading
Firstly, you will need to decide on your breading ingredients. A simple breading can be made with just flour, salt and pepper. However, you can also add other seasonings to the flour, such as garlic powder, onion powder, paprika, or cayenne pepper. You can also add baking powder to the flour, which will make the coating extra crispy.
If you want to add extra flavour and a richer texture, you can add eggs to the breading. In a separate bowl, whisk an egg or two, and add a splash of milk and some hot sauce. You can also add a spoonful of mustard, mayo and honey to the egg mixture for a more complex flavour.
For a three-step breading process, dip the chicken first into the flour, then the egg, and then back into the flour. You can repeat this process, adding a third layer of flour for an extra crispy coating. Make sure to press the coating into the chicken to ensure it sticks.
If you want to add even more flavour and texture, you can add breadcrumbs to the breading. Season the breadcrumbs with salt and pepper, and any other spices you like. You can also add parmesan cheese to the breadcrumbs for a savoury kick.
Finally, if you want your chicken to be extra juicy, you can prepare a buttermilk marinade. Add a cup of buttermilk to a bowl, and a tablespoon of vinegar or lemon juice. You can also add hot pepper sauce for some extra spice. Marinade the chicken in the mixture for at least 30 minutes, or overnight for the best results.
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Cooking the chicken
First, prepare your chicken breasts. If they are thicker than an inch and a half, you should butterfly them to ensure they cook through evenly. Alternatively, you can slice them in half to make chicken cutlets, or use a meat hammer to pound them thinner. Using a sharp knife, score the chicken breasts top to bottom and side to side, deep enough to not cut all the way through. Cover the breasts with plastic wrap and gently pound them with a meat tenderizer to make them a uniform thickness. Season the breasts with salt and pepper on each side.
Next, prepare your breading station. In a large bowl, whisk together flour, salt, pepper, and any other seasonings of your choice, such as garlic powder, onion powder, or paprika. In a second bowl, whisk together eggs, milk, and hot sauce, or a combination of mustard, mayo, and honey. You can also add eggs to your buttermilk marinade. Dip the chicken breasts into the wet mixture, then the dry mixture, and repeat this process to create a thick coating. Gently press the coating into the chicken to ensure it sticks.
Now, heat your oil. You can use a deep pan, a heavy-bottomed saucepan, or a Dutch oven. Add several inches of oil to the pan, or enough to submerge the chicken pieces halfway or more. Heat the oil to between 350° and 375°F. The oil is ready when it shimmers but does not smoke, and the chicken should immediately sizzle when added to the pan.
Carefully lower the chicken into the hot oil using a slotted spoon or tongs. Fry in batches of 3-4 pieces, ensuring the chicken is fully submerged and that there is enough space between the pieces for air and heat to circulate. Do not overcrowd the pan. The chicken should take around 3-5 minutes to cook, depending on the thickness of the pieces. For thicker pieces or bone-in chicken, cooking time can be up to 10-15 minutes.
Once the chicken is golden brown on one side, gently flip it over and cook the other side. Use a meat thermometer to check that the internal temperature of the chicken has reached at least 165°F (74°C) to be safe to eat.
Finally, remove the chicken from the oil and place it on a cooling rack to rest for 5 minutes before serving. Enjoy your juicy and crispy fried chicken!
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Storing leftovers
Storing in the Refrigerator
Fried boneless chicken breast can be safely stored in the refrigerator for up to 3 to 4 days. It is crucial to place the leftovers in the fridge within 2 hours of cooking to prevent bacterial growth. To store, separate the chicken into meal-sized portions and place them in airtight containers or zip-top bags. Label and date the containers with the day the food was prepared. This will help you keep track of how long the leftovers have been stored.
Storing in the Freezer
If you have a large quantity of leftovers or don't plan on consuming them within 4 days, it is best to freeze them. Fried boneless chicken breast can be stored in the freezer for up to 4 months. To freeze, place the chicken in a zip-top freezer bag, removing as much air as possible before sealing. Alternatively, you can use airtight containers specifically designed for freezer storage. When properly frozen, the chicken will be safe to consume indefinitely, but its flavour and texture may deteriorate over time.
Reheating Frozen Leftovers
When you're ready to enjoy your frozen leftovers, simply remove them from the freezer and reheat them using a stovetop, oven, microwave, or air fryer. Ensure that the internal temperature of the chicken reaches at least 165°F to guarantee food safety. For boneless chicken breasts, it is recommended to reheat them on a stovetop over medium-low heat, stirring or flipping occasionally until heated through. You can also cut the chicken into smaller pieces and spread them in a single layer on a microwave-safe plate for even heating.
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Choosing the right oil
Smoke Point
The smoke point of an oil is the temperature at which it begins to break down and produce smoke. Oils with high smoke points are ideal for deep frying as they can withstand high temperatures without burning or developing off-flavours. Examples of oils with high smoke points include peanut oil, vegetable oil, sunflower oil, safflower oil, and canola oil.
Flavor Transfer
Some oils impart a distinct flavour to the food being fried, such as peanut oil, which adds a nutty taste. If you are serving multiple fried foods, you may want to choose an oil with minimal flavour transfer, such as coconut oil or peanut oil, to prevent flavour mixing between dishes.
Health Considerations
Some oils, like coconut oil, are considered healthier options for deep frying due to their high levels of lauric acid and healthy fats. Other oils, like vegetable oil, are low in saturated fats and high in monounsaturated or polyunsaturated fats, contributing to a more balanced diet when consumed in moderation.
Cost
The cost of oil can vary significantly. While some oils, like peanut oil and coconut oil, can be more expensive, generic vegetable oil is usually the most cost-effective option for deep frying as it requires multiple cups of oil to submerge the chicken.
Reuse
Some oils, like vegetable oil, can be reused multiple times if properly cooled, strained, and stored. However, oil degrades with each use, so it's important to discard it when it develops an off aroma or a dark, murky colour.
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Frequently asked questions
The cooking time will vary depending on the size and thickness of the chicken breasts, as well as the temperature of the oil. As a general rule, it takes around 3 to 5 minutes to cook to a golden brown and crispy finish. The internal temperature of the chicken should reach at least 165°F (74°C).
If the chicken breasts are thicker than 1.5 inches, you should butterfly them or slice them in half to create thinner cutlets. This will help the chicken cook more evenly and thoroughly.
You can use a flour, egg, and breadcrumb mixture to coat the chicken breasts. First, dip the chicken in flour, then in egg, and finally in breadcrumbs. You can also add seasoning to the flour or breadcrumbs for extra flavor.
