Spicy Fried Chicken Breasts
These fried chicken breasts are always a hit, and they take just minutes to fry. With a homemade spice mix, they’re sure to satisfy your taste buds.
Crispy, juicy, and just the right amount of spicy—these fried chicken breasts bring a lively kick without a long marinade. A buttermilk-egg dip keeps the meat tender, while a bold blend of cayenne, black and white pepper, garlic, onion, paprika, cumin, and herbs makes the crunchy coating irresistibly flavorful.
They’re weeknight-friendly (quick fry time) and crowd-pleasing for game day platters or sandwich night. Serve the cutlets hot with coleslaw, pickles, and biscuits, or tuck them into buns with a swipe of mayo. You can adjust the heat to your taste, and the thin cutlets cook evenly for perfect results every time.
The thinner the chicken breasts are, the faster they will cook. Use chicken breast cutlets in the dish if you like. A serving size portion of chicken is about 3 to 4 ounces, but you might want to err on the side of more, because they are delicious!
How to Store and Reheat
Refrigerate: Cool completely on a wire rack, then store cutlets in a shallow, airtight container (line with paper towels for best crispness). Use within 3–4 days.
Freeze? Possible but not ideal for crunch. For best results, freeze cooled cutlets on a parchment-lined sheet until solid, then pack with parchment between pieces and press out excess air. Use within 2 months.
To Reheat: Oven/air fryer (best): 375°F on a wire rack over a sheet pan (or 350°F in an air fryer) until hot and re-crisp, about 8–12 minutes from chilled or 18–25 minutes from frozen; flip once and check for 165°F. Skillet: warm 1–2 teaspoons oil over medium heat and crisp 2–3 minutes per side. Microwave: not recommended (softens coating), but 50% power in short bursts works for quick lunches.
Spicy Fried Chicken Breasts
Ingredients
- 1 1/2 pounds chicken breasts, boneless, or cutlets
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground white pepper
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon ground thyme
- 2 large eggs
- 1/2 cup buttermilk
- 1 1/2 cups flour
- Vegetable oil, for frying
Instructions
- Place the chicken breasts between sheets of plastic wrap and gently pound to an even thickness. If the chicken breasts are large (8 to 10 ounces), carefully slice to make two thin cutlets from each chicken breast.
- Combine the salt, cayenne, white and black peppers, garlic and onion powders, paprika, cumin, oregano, and thyme.
- Rub the chicken pieces all over with the spice mixture. Put in a food storage bag or container. Seal and refrigerate for 1 to 2 hours.
- Heat vegetable oil in a deep skillet or deep fryer to 360 F.
- Combine the eggs and buttermilk in a medium bowl. Whisk until smooth.
- Put the flour in a large, shallow bowl or pie plate.
- Heat the oven to 170 F to 200 F if you are cooking the chicken in batches.
- Dip each chicken piece in the egg mixture. Shake off excess liquids, then dredge in the flour. Put in the hot oil. Depending on the size of the pan or deep fryer and the number of chicken pieces, you might have to do this in batches. If so, place the finished chicken pieces on a rack over a rimmed baking sheet and put them in the oven while you fry the rest.
- Fry the chicken for about 7 to 9 minutes, turning the pieces to brown on both sides. The chicken should be golden brown on both sides, and the juices should run clear.
