by Diana Rattray
Use flattened small boneless chicken breasts in this recipe or make cutlets with larger chicken breasts. The spice mix for the fried chicken breasts gives them fabulous flavor and the chicken takes just minutes to prepare and fry. If you’re short on time, use a commercial Cajun seasoning instead of the homemade mixture.
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!
PrintSpicy Fried Chicken Breasts
These fried chicken breasts are always a hit, and they take just minutes to fry.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Fry
- Cuisine: Southern
Ingredients
Scale
- 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.
