Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- Vegetable oil for frying (enough to fill skillet about 1 inch deep)
Instructions
- 1. Marinate the chicken: In a bowl, combine buttermilk, salt, pepper, and garlic powder. Submerge chicken breasts in the marinade and refrigerate for at least 1 hour.
- 2. Prepare the coating: In another bowl, mix flour, paprika, salt, and pepper.
- 3. Heat oil: In a skillet, pour vegetable oil until about 1 inch deep. Heat over medium-high until shimmering (around 350°F).
- 4. Dredge the chicken: Remove chicken from marinade and let excess drip off. Coat each breast in seasoned flour.
- 5. Fry the chicken: Add coated chicken to hot oil; fry for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- 6. Drain and serve: Transfer fried chicken to paper towels to drain excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (200g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg