This fried chicken batter is the key to unlocking the best fried chicken breast ever. Made with simple ingredients and minimal prep time, the results speak for themselves. Tender, juicy chicken coated in a crispy, crunchy skin. It doesn't get better than this!
Table of Contents
Why You'll Love This Fried Chicken Breast Recipe
The batter. The fried chicken batter in this easy recipe has the perfect ratio of ingredients that makes the coating on the chicken extra crispy and crunchy while keeping the chicken breast juicy.
Everyone loves it. My family raves when I make this fried chicken recipe. It's practically gone by the time I sit down, so I can guarantee it'll be a hit in your home too!
Foolproof. Even if you think it's hard to fry chicken, I promise you'll have no trouble getting this recipe to turn out perfectly golden brown and crisp on your first try.
No buttermilk. I have nothing against buttermilk fried chicken, but I love that I don't have to run to the store to buy some just to get crispy chicken. With this recipe, I usually have the ingredients on hand already, and I think you will too!
Ingredients For Southern Fried Chicken Batter
- Boneless skinless chicken breasts- cut in half lengthwise.
- All-purpose flour- for dredging the chicken pieces.
- Seasonings- I used garlic powder, chili powder, and paprika, but any combination of seasonings will work.
- Salt and black pepper- to taste.
- Milk- my swap for buttermilk to make the recipe more convenient.
- Eggs- to keep the chicken moist and give it a nice golden brown color.
- Soy sauce and Worcestershire sauce- for umami and savory flavor.
- Oil- fry frying the chicken. I prefer neutral frying oil like peanut oil, vegetable oil, or canola oil, but any oil with a high smoke point will work.
How To Make Fried Chicken Breasts
1. Combine the seasonings. In a Ziplock bag, add the flour, garlic powder, chili powder, paprika, and salt and pepper. Close the bag and shake to combine. Place the raw chicken pieces in the flour mixture and shake to coat.
2. Make the wet batter. In a bowl, whisk together the milk, egg, soy sauce, and Worcestershire sauce until everything combines.
3. Double dredge the chicken. Remove the chicken from the bag and dip it into the egg mixture. Once coated on all sides, transfer the chicken back to the bag and shake to coat a second time.
4. Fry the chicken. Heat a few inches of cooking oil in a deep skillet over medium high heat. Once the oil is hot, add the chicken and fry it evenly on both sides until it has reached an internal temperature of 165°F. Let the fried chicken cool and drain on a paper towel-lined plate before serving.
What To Serve With Fried Chicken
This fried chicken is delicious all by itself, but it's even better served with some hearty sides, like cornbread pudding, sweet potato biscuits, cheesy mashed potatoes, or Bush's baked beans. For lighter sides, try this Olive Garden salad or this Ruth's Chris creamed spinach.
Tips To Make The Best Recipe
- Make sure the oil has reached a temperature of 350°F before frying the chicken.
- Fry the chicken in batches to avoid overcrowding the pot and dropping the temperature of the oil.
- Keep the fried chicken warm on a wire rack in the oven at 250°F while you finish frying the rest.
- Experiment with different seasonings, like onion powder, paprika, lemon pepper, or garlic salt, to switch up the flavor.
Storing and Reheating Instructions
In the fridge: Store any leftover chicken in an airtight container and keep it in the fridge for up to 4-5 days.
In the freezer: Allow leftover fried chicken to cool completely, then store it in a freezer-safe container and freeze for up to 6 months.
Reheating: I've found the best way to reheat fried chicken is to transfer it to a baking sheet lined with parchment paper and bake it at 375°F for about 10 minutes or until warm. You can also use an air fryer set to 400°F for 3-4 minutes or until warm and crispy.
Frequently Asked Questions
How do you get batter to stick to chicken?
The best way to get batter to stick to the chicken is to dip the chicken in seasoned flour, then the egg mixture, and then back in the flour mixture. The seasoned flour helps the egg adhere to the chicken and the second dip in flour locks in the egg.
What is the best oil temperature for frying chicken?
The ideal oil temperature for frying chicken is between 350°F and 375°F. If the oil isn't hot enough, you'll end up with a soggy breading. If it's too hot, it can burn the chicken on the outside, so you'll want to check the oil with a deep frying thermometer. If you don't have one, dip the end of a wooden spoon or chopstick into the oil, and if bubbles appear around it, the oil is ready.
More Fried Chicken Recipes
- Fried chicken without buttermilk
- Fried chicken legs (with chicken injection sauce)
- Texas Roadhouse country fried chicken
- Pan fried chicken breast
- Italian chicken cutlets
- Panko breaded chicken
- Chicken salad croissant sandwiches
- 3 boneless skinless chicken breasts cut in half lengthwise
- 2 cups all purpose flour
- 1 Tbsp. Garlic powder
- 1 Tbsp. Chili powder
- 1 tsp. Paprika
- Salt and pepper to taste
- 1 Cup Milk
- 2 Large eggs
- 1 Tbsp. Soy sauce
- 1 Tbsp. Worcertershire sauce
- Oil for frying
- Add the flour, garlic powder, chili powder, paprika and salt and pepper to a Ziploc bag. Close the bag and shake to combine well.
- Place the chicken in the bag and shake to coat.
- In a bowl, whisk together the milk, egg and sauces.
- Remove the chicken from the Ziploc bag, dip into the egg mixture, and then place back into the bag to coat once again.
- Heat a few inches of cooking oil in a deep sided skillet over medium high heat on the stove.
- Add the chicken to the heated skillet and fry evenly on both sides until the chicken has reached an internal temperature of at least 165 degrees.
- Let the chicken drain on a paper towel lined plate before serving.
Serving Size:1.5 cups
Amount Per Serving: Calories: 433Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 147mgSodium: 399mgCarbohydrates: 55gFiber: 3gSugar: 5gProtein: 31g