Crispy Pan Fried Chicken Breast
Ingredients
The marinade
-
1
cup
buttermilk
-
1
large
egg
-
1
teaspoon
smoked paprika
-
3
teaspoons
sea salt
-
1
teaspoon
garlic powder
-
1
teaspoon
dried oregano
-
1
teaspoon
black pepper
-
¼
teaspoon
cayenne pepper
The coating
-
2
pounds
boneless skinless chicken breast
-
¾
cup
all-purpose flour
-
¼
cup
cornstarch
-
½
teaspoon
baking powder
For frying
-
2
cups
avocado oil or vegetable oil
Instructions
- Combine the buttermilk, egg, and spices in a large measuring cup and whisk well.
- Place the chicken in a shallow dish and pour the buttermilk mixture over it, refrigerate for at least 4 hours or overnight.
- In another shallow dish, mix flour, cornstarch, baking powder, and remaining seasonings.
- Remove chicken from marinade and coat thoroughly in the flour mixture.
- Heat oil to 400°F in a cast iron skillet and add the chicken.
- Cook chicken for 4 to 5 minutes per side until crispy and cooked through.
- Transfer chicken to a wire rack to rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
297
Total fat
14g
Total carbohydrates
15g
Total protein
27g
Sodium
1044mg
Cholesterol
96mg
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