Pan Fried Chicken Breast

about the recipe

When you're in the mood for a delicious and satisfying meal, this Pan Fried Chicken Breast is perfect. With simple ingredients and a quick fry in a skillet, you can create a show-stopping main course. Though it is surprisingly easy to make, the chicken comes out golden, juicy, and bursting with flavor. It is the perfect comfort food!


– 1 cup buttermilk – 1 large egg beaten – 1 teaspoon smoked paprika divided – 3 teaspoons sea salt divided – 1 teaspoon garlic powder – 1 teaspoon dried oregano – 1 teaspoon freshly ground black pepper – ¼ teaspoon cayenne pepper – 2 pounds boneless skinless chicken breast – ¾ cup all-purpose flour – ¼ cup cornstarch – ½ teaspoon baking powder – 2 cups avocado oil or vegetable oil

– Combine the buttermilk, egg, ½ teaspoon smoked paprika, 1 teaspoon salt, garlic powder, oregano, black pepper, and cayenne pepper in a large measuring cup. 

– Whisk to combine.

– For thick chicken breasts, start by pounding them to even thickness using a meat mallet.  – Place the chicken in a shallow dish or gallon zip-top bag.  Pour the buttermilk mixture over the chicken breasts, and refrigerate. I reccomend overnight, but 4 hours at a minumum.

– Whisk together the flour, cornstarch, baking powder and remaining 2 teaspoons of salt, ½ teaspoon of smoked paprika in a shallow dish like a pie plate.

– Remove the chicken from the marinade. Dredge it in the flour mixture, using your hands to firmly press a thick coating of the flour onto the chicken.

– Heat the avocadod oil to 400°F in a large cast iron skillet.   Add the chicken.  This should drop the temperature down to around 350°F, which is what we want.

– Cook for about 4 to 5 minutes per side, until crispy, and the internal temperature on a meat thermometer is 160°F.

– Transfer to a wire rack set on a baking sheet. Rest for about 5 minutes before serving.