Deep Fried Chicken Breast

Deep fried chicken breast is a fast way to make a comforting meal on a weeknight. Thin cutlets cook much faster than bone-in pieces, meaning you can have dinner on the table in about half an hour.

A mix of flour and cornstarch creates a crisp crust that holds up well. Cooking the chicken in batches keeps the oil hot, and finishing the pieces in a warm oven ensures they cook all the way through without burning the outside.

Why will you love Deep Fried Chicken Breast?

Slicing the chicken breasts in half horizontally creates thin, even cutlets that fry quickly.

Adding cornstarch to the flour mixture lightens the breading for a crisp exterior.

Moving the fried batches to a low oven keeps them warm and finishes the cooking process gently.

Deep Fried Chicken Breast Ingredients

• Chicken breasts: Choose boneless, skinless breasts. You will slice them in half to make thinner cutlets.

• Cornstarch: This mixes with the all-purpose flour to make the breading lighter and crisper.

• Eggs: Beaten eggs act as the binder that holds the dry coating to the meat.

• Neutral oil: Use an oil with a high smoke point for frying. Canola, vegetable, or peanut oil all work well.

• Spices: Garlic powder, black pepper, and cayenne pepper flavor the breading. Adjust the cayenne if you prefer a milder taste.

Exact quantities are in the recipe card below.

How to Make Deep Fried Chicken Breast

Step 1: Prepare the chicken

Slice the chicken breasts horizontally to create thin cutlets, or pound them to an even half-inch thickness. Season the meat on all sides with salt.

Step 2: Coat the cutlets

Set up a breading station with beaten eggs in one bowl and the dry ingredients in another. Dip the chicken in the egg, then press it firmly into the seasoned flour. Let the coated pieces rest on a wire rack.

Step 3: Fry in batches

Heat the oil in a large skillet. Cook the chicken a few pieces at a time so the oil stays hot. Fry until golden brown on both sides.

Step 4: Finish in the oven

Transfer the cooked chicken to a baking sheet and keep it in a low oven. This keeps the first batches warm and brings the chicken to a safe internal temperature while you fry the rest.

What to Serve with Deep Fried Chicken Breast

Serve this fried chicken alongside creamy mashed potatoes, macaroni and cheese, or a crisp cabbage slaw. It also works well sliced over a green salad.

Helpful Tricks for Deep Fried Chicken Breast

Food safety reminder: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.

Resting the breaded chicken for 10 minutes gives the flour time to hydrate. This stops the crust from falling off in the hot oil.

Using a thermometer to monitor the oil temperature prevents the chicken from burning or absorbing too much grease.

How to Store and Freeze Deep Fried Chicken Breast

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F (190°C) oven until hot and the internal temperature reaches 165°F (74°C).

Deep Fried Chicken Breast Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs work well with this breading. They may take a minute or two longer to fry.

Why did my breading fall off in the pan?

Breading falls off if the chicken goes into the oil right after coating. Letting the breaded chicken rest for 10 minutes helps the coating stick.

How do I know when the oil is ready?

A deep-fry thermometer is the most accurate tool. If you do not have one, drop a pinch of flour into the oil. It should sizzle immediately.

Deep Fried Chicken Breast

Thin chicken breast cutlets are coated in a seasoned flour and cornstarch mixture and pan-fried in hot oil until crisp.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 2 pounds boneless skinless chicken breasts 900 g
• 2 teaspoons sea salt
• 3 large eggs
• 1 cup all-purpose flour 120 g
• 1/2 cup cornstarch 60 g
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• Neutral oil for frying

Instructions

 

• Preheat your oven to 250°F (120°C). Place a wire rack over a baking sheet and set it aside.
• Cut each chicken breast in half horizontally to make thin cutlets. If they are uneven, place them between two pieces of plastic wrap and pound them to a 1/2-inch (1.25 cm) thickness. Season both sides of the chicken with the sea salt.
• Crack the eggs into a wide, shallow bowl and beat them well. In a second shallow bowl, whisk together the flour, cornstarch, garlic powder, black pepper, and cayenne pepper.
• Dip one chicken cutlet into the beaten eggs, letting any excess drip off. Transfer it to the flour mixture and press down firmly so the coating sticks to both sides. Place the coated chicken on a clean wire rack and let it rest for 10 minutes. Repeat with the remaining chicken.
• Pour about 1/2 inch (1.25 cm) of neutral oil into a large heavy skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
• Carefully lower a few chicken cutlets into the hot oil. Do not overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and the internal temperature reaches 155°F (68°C).
• Transfer the fried chicken to the prepared wire rack on the baking sheet and place it in the warm oven. The chicken will continue cooking in the oven until it reaches a safe internal temperature of 165°F (74°C).
• Let the oil come back to 350°F (175°C) before frying the next batch. Repeat until all the chicken is cooked.

Notes

Food safety reminder: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.

Resting the breaded chicken for 10 minutes gives the flour time to hydrate. This stops the crust from falling off in the hot oil.

Using a thermometer to monitor the oil temperature prevents the chicken from burning or absorbing too much grease.

Keyword Chicken, deep fried chicken breast, dinner, Fried Chicken, southern