Spicy Fried Chicken Breasts
These fried chicken breasts are always a hit, and they take just minutes to fry.
Ingredients
- 1 ½ pounds boneless chicken breasts
- 1 tsp fine salt
- 1 tsp ground cayenne pepper
- ½ tsp ground white pepper
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp ground cumin
- ½ tsp dried leaf oregano
- ¼ tsp ground thyme
- Vegetable oil for frying
- 2 large eggs
- ½ cup buttermilk
- 1 ½ cups all-purpose flour
- Reserved spice mixture
Recommended Equipment
- T-Fal deep fryer optional
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 12 ounces), carefully slice them horizontally to make two thin (about 1/2-inch) cutlets from each chicken breast.1 1/2 pounds boneless chicken breasts
- Combine the salt, cayenne, white and black peppers, garlic and onion powders, paprika, cumin, oregano, and thyme in a bowl.1 tsp fine salt | 1 tsp ground cayenne pepper | 1/2 tsp ground white pepper | 1 tsp freshly ground black pepper | 1/2 tsp garlic powder | 1/2 tsp onion powder | 1/4 tsp paprika | 1/2 tsp ground cumin | 1/2 tsp dried leaf oregano | 1/4 tsp ground thyme
- Rub about half of the spice mixture over the chicken pieces. Reserve the remaining spice mixture for the flour coating. Put the chicken in a food storage bag or container. Seal and refrigerate for 1 to 2 hours.
- Heat about 2 inches of vegetable oil in a deep skillet or deep fryer to 360°F.Vegetable oil for frying
- Combine the eggs and buttermilk in a medium bowl. Whisk until smooth.2 large eggs | 1/2 cup buttermilk
- Put the flour and reserved spice mixture in a large, shallow bowl or pie plate and whisk to combine.1 1/2 cups all-purpose flour | Reserved spice mixture
- 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. Let the excess egg mixture drip off, then dredge in the flour. Put the chicken pieces 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.
- Fry the chicken for about 7 to 9 minutes, turning to brown both sides, until golden brown and 165°F in the thickest part. Transfer to a rack set over a rimmed baking sheet. If frying in batches, keep the cooked pieces warm in a 170°F to 200°F oven while frying the remaining chicken. Let the chicken rest for a few minutes before serving.
Nutrition
Calories: 545kcalCarbohydrates: 39gProtein: 45gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 205mgSodium: 848mgPotassium: 780mgFiber: 2gSugar: 2gVitamin A: 511IUVitamin C: 3mgCalcium: 71mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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