🍗 Crispy Chicken Fillet Recipe
🔹 Ingredients:
For the Chicken:
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2 large boneless, skinless chicken breasts
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Salt and pepper to taste
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1 tsp garlic powder
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1 tsp paprika
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½ tsp black pepper
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½ tsp onion powder
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½ cup buttermilk (or use ½ cup milk + 1 tsp vinegar/lemon juice)
For the Breading:
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1 cup all-purpose flour
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½ cup cornstarch (for extra crispiness)
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1 tsp salt
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½ tsp paprika
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½ tsp black pepper
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1 tsp baking powder (optional, for crunch)
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1 egg (for dredging)
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Oil for frying (vegetable or canola)
🔪 Instructions:
1. Prep the Chicken:
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Slice each chicken breast in half horizontally to create 4 thinner fillets.
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Lightly pound to even thickness if needed.
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Season with salt, pepper, garlic powder, onion powder, and paprika.
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Let sit in buttermilk (or milk mixture) for at least 30 minutes, or overnight in the fridge for juicier results.
2. Prepare the Breading Station:
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In one bowl, whisk the egg.
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In another, mix flour, cornstarch, salt, pepper, paprika, and baking powder.
3. Dredge and Coat:
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Remove chicken from buttermilk and let excess drip off.
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Dip in flour mixture → egg → back into flour mixture.
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Press firmly to coat well. For extra crunch, dip back in buttermilk and re-coat in flour for a double dredge.
4. Fry the Fillets:
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Heat about 1 inch of oil in a skillet or deep pan to 350°F (175°C).
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Fry each fillet 3–5 minutes per side or until golden brown and cooked through (internal temp: 165°F / 74°C).
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Drain on a wire rack or paper towels.
🍽️ To Serve:
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Great in a crispy chicken sandwich, sliced over salads, or served with fries, rice, or mashed potatoes.
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Pair with sauces like honey mustard, ranch, sriracha mayo, or gravy.
Would you like an oven-baked or air fryer version for a lighter option?
