My mother used to surprise us on Sundays with this deep-fried chicken breast, which we would eat while watching Walt Disney on TV.
What type of chicken is best for frying?
This is really a matter of preference. This recipe can be used to prepare any style of fried chicken, whether you prefer boneless, skinless breasts or thighs, all legs, or a whole chicken cut up into a variety of tasty pieces for everyone to enjoy.
I use boneless, skinless breasts or thighs when frying chicken to chop for a crispy chicken salad. But when we order traditional southern fried chicken for dinner, it usually consists of bone-in chicken from a whole chicken. If using the latter method, make sure to split the breasts exactly in half before soaking. Instead of trying to fry whole, bone-in chicken breasts, you can use this method to make them cook much more quickly and easily.
Remember that the time needed to fry the chicken will vary depending on the cut and whether it has bones in or not.
Place the chicken pieces in a large bowl filled with seasoned buttermilk to soak. I soak my chicken in buttermilk for around 4-8 hours to make sure its tender and moist. You can go up to 24 hours, or skip the soak and just dip the chicken in the buttermilk. Adding salt, pepper, and paprika with a few shakes of tabasco sauce to the buttermilk brine helps season the chicken before it ever gets coated in the seasoned flour. Plus, the buttermilk has enzymes that help tenderize the meat as well as seal in flavor. So if you have the time for the soak, I highly recommend it.
Combine flour with herbs and spices in a large ziploc bag. Add the soaked chicken pieces, drained of their buttermilk brine, a few at a time. Seal the bag and shake well to coat each piece in the seasoned flour mixture, repeating until all of the chicken has been coated.
Arrange the chicken pieces on a baking sheet and cover with a damp paper towel. Let them sit for about 20 minutes until the flour coating has absorbed the moisture from the buttermilk and has a tacky appearance. This step is key for 2 reasons. (1) It gives the chicken pieces time to lose their chill from the fridge so they dont go into the hot oil while still super cold. This means better, more even cooking and less of a temperature drop to the oil in the pan. (2) The seasoned flour coating fries up better and less is lost in the frying process when it reaches this tacky stage.
Set up your frying station and heat the oil to 350 degrees F. Make your life easier by setting up a frying station. Have a clean baking sheet lined with a wire rack on one side of a large cast iron skillet or other heavy bottom pan filled. Set your chicken to be fried, tongs, and thermometers on the other side.
Fry the chicken a few pieces at a time. Dont crowd the pan and try to fry all of the chicken all at once. I find that 3-4 pieces is about all that can be managed at a time. Flip the chicken occasionally until it is evenly golden brown and cooked through to an internal temperature of 165 for chicken breasts and 175 for chicken legs and thighs. The time will vary depending on the size of your pieces and whether you are using boneless or bone-in pieces.
Transfer finished chicken pieces to the baking sheet lined with a wire rack. Never place fried chicken on paper towels to cool thinking it will absorb grease. This just results in fried chicken that is soggy on the bottom. Keep the chicken warm in a 275 degree F oven while you fry the remaining chicken pieces.
Six pieces of chicken were too much for one pan, so I had to use two. About half of each piece of chicken was still wet, but the meat was cooked. The breading had a nice, unique flavor, but it never became completely crispy. It might have been user error, but I doubt I’ll do it again. Advertisement.
Ingredients For deep fried chicken in french fryer
4-6 boneless or bone-in, skin on or off, chicken breasts, or a whole chicken
1 – 2 pkgs crushed ritz crackers
2 eggs beaten, with 1/4 cup whole milk
2 cups all purpose white flour
salt, pepper, paprika,tumeric,onion powder to taste
1 – 2 qts cooking oil to withstand high heat
FAQ
How do I cook bone in chicken breast?
Pan-fried chicken breast recipe 2. If the chicken breasts have skin, place it skin-side down in the hot oil and cook for two to three minutes, or until browned. Then, flip the food over, close the lid, and cook for 7-8 minutes, or until it is thoroughly cooked.
How long does a chicken breast take to pan fry?
At a temperature of 350F/75C, it takes 10–12 minutes to deep fry a medium-sized chicken breast. Use a probe (thermometer) to check the internal temperature of the thickest part of the chicken to determine whether it is fully cooked and safe to consume.
How long does it take to deep fry bone in chicken breast at 350?
Place the entire chicken breast, breast-side up, on the cutting board. Cut between the breastbone and the meat on one side of the breastbone, then continue cutting up the breast until you reach the wishbone. Utilizing the wishbone as a guide, cut along one side of it.
