Serves 4 | Prep: 20 min | Cook: 15 min
Ingredients
- - 2 large chicken breasts, halved horizontally into 4 cutlets
- - 1 cup buttermilk
- - 1 tsp hot sauce (optional)
- - 1 cup flour
- - 1 tsp paprika
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1/2 tsp cayenne
- - Salt and pepper
- - Oil for frying (vegetable or peanut)
Steps
- Marinate chicken in buttermilk + hot sauce for at least 30 min (up to overnight, fridge).
- Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the seasoned flour, pressing to coat well.
- Heat 1/2 inch oil in a heavy skillet to 350°F (175°C).
- Fry cutlets 4–5 min per side, until golden brown and internal temp hits 165°F (74°C).
- Drain on a wire rack (not paper towels — keeps it crisp) for a couple minutes before serving.
FAQ
Why is my crust falling off?
Usually too much wet batter left on before dredging, or flipping the chicken too soon. Let it fry undisturbed until the crust sets before flipping.
Can I bake instead of fry?
Yes , bake at 425°F (220°C) on a wire rack for 20–25 min, flipping halfway. Won't be quite as crisp, but a light oil spray helps.
How do I keep it crispy after frying?
Rest on a wire rack over a baking sheet, not stacked or on paper towels , trapped steam softens the crust.
Can I use chicken thighs instead?
Yes, same method works. Thighs are more forgiving (harder to dry out) but need a couple extra minutes since they're thicker.
How do I store and reheat leftovers?
Fridge up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for ~10 min - microwaving makes it soggy.
Can I make this gluten-free?
Swap the flour for a 1:1 gluten-free blend or rice flour - works well and actually fries up extra crispy.
0 Comments