Crispy Fried Chicken Fillet

Get ready to sink your teeth into the ultimate comfort food with this Crispy Fried Chicken Fillet recipe! Perfectly marinated in tangy buttermilk for maximum tenderness, these golden-brown fillets are coated in a flavorful blend of flour, cornstarch, and bold spices like paprika, garlic powder, and cayenne pepper for a satisfying crunch in every bite. Double-dipping ensures an irresistibly crispy exterior, while frying in hot oil locks in juiciness and flavor. Whether served alongside creamy mashed potatoes, fresh coleslaw, or your favorite dipping sauce, this easy-to-follow recipe delivers a restaurant-quality fried chicken experience right at home. Perfect for weeknight dinners or casual gatherings, it’s a crowd-pleaser you’ll want to make again and again.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 500 ml buttermilk
• 300 grams all-purpose flour
• 50 grams cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 2 large eggs
• 1 liter vegetable oil

Directions

Step 1

Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.

Step 2

In a large shallow dish, combine the buttermilk with 1 teaspoon of salt. Add the chicken breasts to the buttermilk, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for more tenderization.

Step 3

In another shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, the remaining salt, black pepper, and cayenne pepper.

Step 4

In a separate bowl, beat the eggs until smooth.

Step 5

Remove the chicken from the buttermilk, allowing any excess to drip off. Dip each fillet first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally back into the flour mixture, pressing lightly to ensure a good coating.

Step 6

Heat the vegetable oil in a large, deep skillet or pot over medium heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping in a piece of batter; it should sizzle immediately.

Step 7

Carefully place the coated chicken fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each side for about 6-8 minutes, or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (74°C).

Step 8

Once done, remove the fillets from the oil and place them on a wire rack over a baking sheet to drain any excess oil. This will help keep them crispy.

Step 9

Serve the fried chicken fillets hot with your choice of dipping sauce or sides like coleslaw or mashed potatoes.

Nutrition Facts

Serving size	(2641.5g)

Amount per serving	% Daily Value*
Calories	10533.9

Total Fat 939.5g	0%
Saturated Fat 146.8g	0%
Polyunsaturated Fat 569.1g
Cholesterol 1020.3mg	0%
Sodium 5941.3mg	0%
Total Carbohydrate 314.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 27.2g
Protein 278.8g	0%

Vitamin D 357.1IU	0%
Calcium 822.9mg	0%
Iron 24.9mg	0%
Potassium 3243.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.1%

Protein: 10.3%

Carbs: 11.6%