Deep-Frying Boneless Chicken Breasts: A Quick, Crispy Treat

Deep-frying chicken breast is a delicious way to enjoy this versatile meat. It's a simple process that can be made even easier by using boneless chicken breasts, which cook faster than bone-in cuts. To make the perfect deep-fried chicken breast, you'll need to follow a few simple steps, including preparing your chicken, creating a crispy coating, and frying at the right temperature.

Thinning the chicken breast

Firstly, place the boneless chicken breast on a cutting board. Using a sharp knife, cut the breast in half through the side, ensuring that you adjust the knife as you slice to keep the meat even throughout. This technique is called butterflying and helps achieve an even thickness, aiding in even cooking. You can also use the palm of your hand to press against the top of the breast to stabilise it while cutting.

If the chicken breast is particularly thick, you can further slice it lengthwise into two or three thinner, evenly sized pieces of meat, also known as cutlets. This step is crucial as thicker pieces of chicken will take longer to cook and may dry out on the outside before cooking through.

Once you have butterflied or sliced the chicken breast, you can use a meat mallet to further flatten and tenderise the meat. Place the chicken breast between two sheets of plastic wrap and gently pound it to your desired thickness, ensuring it is of uniform thickness. This step will not only help speed up the cooking process but also create a more tender texture.

After thinning the chicken breast, it is essential to season it before coating and frying. Seasoning the chicken breast with salt, pepper, and other desired spices will enhance its flavour. You can also marinate the chicken breast in a mixture of buttermilk, egg, and spices to add moisture and flavour before coating and frying.

By thinning the chicken breast through butterflying, slicing, or pounding, you ensure even cooking, prevent drying out, and create a more tender texture. These steps are crucial in achieving the desired results when making boneless chicken breast in a deep fryer.

Dredging in flour

Once you've prepared your chicken breasts and have your deep fryer ready, it's time to start the coating process. Dredging the chicken in flour is an important step as it helps to create a dry surface on the meat, which then allows the egg and breadcrumb coatings to adhere properly. Here's a step-by-step guide to dredging your chicken in flour effectively:

Pat the chicken dry with paper towels. Removing any excess moisture from the surface of the chicken breast is crucial. This step ensures that the flour will stick properly and creates a dry surface for the breading process.

Place about 1/2 cup of all-purpose flour in a shallow dish or plate. You can use a pie dish, a large dinner plate, or a similar shallow container. Pour the flour into the dish and spread it out evenly, ensuring it covers the entire surface. You may need to adjust the amount of flour depending on the size of your chicken breasts.

Season the flour with your desired spices. This is where you can add extra flavor to your chicken. Common seasonings to add to the flour include salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, or dried herbs like thyme or rosemary. Mix the spices into the flour evenly so that each piece of chicken gets a good coating of flavor.

Take one piece of chicken at a time and coat it evenly with the flour. Gently drop or place the chicken breast into the dish with the flour. Use one hand (dry hand) to sprinkle the flour over the top of the chicken, ensuring it is completely coated. Then, use your other hand (wet hand) to gently press the chicken into the flour, turning it over and ensuring all sides are evenly coated. Shake off any excess flour.

Set the floured chicken breast aside and repeat this process with the remaining pieces of chicken. Once all the chicken breasts are coated in flour, you can proceed to the next step of the breading process, which typically involves dipping the chicken in an egg mixture and then coating it with breadcrumbs.

Remember, this flour dredging step is essential for creating a crispy, flavorful coating on your deep-fried boneless chicken breasts. It may seem simple, but it's an important foundation for the rest of the breading process.

Dipping in egg wash

Dipping chicken in egg wash is an important step in the process of frying chicken. The egg wash helps the flour coating stick to the chicken, creating a crispy texture. It also adds moisture and richness to the dish.

To make an egg wash, you can whisk together eggs, milk, and hot sauce or seasoning. You can also add buttermilk to the mixture, which will make the chicken more tender. The chicken breasts should be thick, and if they are thicker than an inch and a half, you should butterfly them to ensure even cooking.

After dipping the chicken in the egg wash, it is important to coat it with flour. This can be done by dipping the chicken in a bowl of flour or placing the chicken on a plate and sprinkling the flour over it. Ensure all sides of the chicken are coated.

Once the chicken is coated in flour, it can be placed in a deep fryer. It is important to monitor the temperature of the oil to ensure it does not get too hot, which can cause the outside of the chicken to burn while the inside is still raw. The ideal temperature for frying chicken is between 325-375°F.

Frying the chicken in batches is recommended to avoid overcrowding the pan, which can reduce the oil temperature and result in soggy chicken. Place the fried chicken on a wire rack to cool, which allows air to circulate and prevents steaming.

By following these steps and paying attention to the details, you can create delicious and crispy fried chicken with a juicy interior.

Adding a final coating

Breadcrumbs

A traditional choice for a final coating is breadcrumbs. You can use regular breadcrumbs, panko breadcrumbs, or even add some herbs to your breadcrumbs for extra flavour. This will give your chicken a classic, crispy texture.

Panko Bread Crumb

Panko breadcrumbs are a type of Japanese-style breadcrumb that is made from bread without crusts. They are coarser and flakier than traditional breadcrumbs, resulting in an extra-crispy coating. Panko is a great option if you're looking for a lighter and crunchier final coating.

Sesame Seeds

For an unexpected twist, try using sesame seeds as your final coating. This will give your chicken a nutty flavour and a unique texture. You can use white or black sesame seeds, or a combination of both, for visual appeal.

Tempura

Tempura batter is a light and crispy coating made from a mixture of flour, cornstarch, and ice-cold water. It is commonly used in Japanese cuisine and will give your chicken a delicate and airy texture. You can also add some sesame seeds or spices to your tempura batter for extra flavour.

Cornstarch and All-Purpose Flour

Combining cornstarch and all-purpose flour will give you a super puffy, crackly, and crispy coating with a golden-brown colour. You can use a 50/50 combination of cornstarch and flour or adjust the ratio to your preference. This option will give your chicken a crunchy texture and a beautiful colour.

Deep-frying

Preparation

First, you'll want to prepare your chicken breasts. If they are thicker than an inch and a half, you should butterfly them or pound them with a mallet to make them more even in thickness. This will help the chicken cook more evenly.

Battering

Next, you'll need to create your battering station. You'll need three bowls: one with a flour mixture, one with an egg mixture, and one with breadcrumbs or another coating.

For the flour mixture, whisk together flour with your choice of seasonings. You can use salt, pepper, garlic powder, paprika, dried oregano, celery salt, chili powder, mustard powder, onion powder, or cayenne pepper.

In the second bowl, whisk together eggs, milk, and hot sauce (optional).

For the final bowl, add your breadcrumbs or alternative coating. You can use panko, sesame seeds, or tempura.

Battering the Chicken

Now, you're ready to batter the chicken. Start by dipping the chicken in the flour mixture, then the egg mixture, and finally, the breadcrumbs. Make sure to coat the chicken thoroughly at each step. Repeat this process a second time for an extra crispy coating.

Frying

Heat up your oil in a deep fryer or heavy-bottomed pan to 325-375°F (163-190°C). Use a deep-fry thermometer to ensure the oil is at the right temperature.

Carefully place the battered chicken into the hot oil, being mindful not to overcrowd the pan. Fry the chicken for about 4-5 minutes per side for boneless chicken breasts, and up to 10-15 minutes for bone-in chicken. The internal temperature of the chicken should reach 165°F (74°C) to be safe to eat.

Use a slotted spoon or tongs to remove the chicken from the oil, and place it on a wire rack to drain and cool slightly before serving.

Enjoy your delicious, deep-fried chicken!

Frequently asked questions