Easy Fried Chicken Breast

Two large, crispy, golden-brown fried chicken steaks garnished with sea salt and chopped herbs, served on a dark surface with cherry tomatoes and fresh thyme nearby—perfect before enjoying Ninja Creami Pumpkin Ice Cream for dessert.

Easy Fried Chicken Breast

If you want fried chicken fast, this easy Fried Chicken Breast is for you. You get all of the crunch without a marinade or a deep fryer. It is crispy on the outside, juicy on the inside. Dinner is done in about 30 minutes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 240kcal

Author Wendy Polisi

Ingredients

2 pounds chicken breast
2 teaspoons sea salt
3 eggs beaten
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Neutral oil for frying

Instructions

Preheat your oven to 250°F.
Pound the chicken between two sheets of plastic wrap to an even ½-inch thickness, or slice each breast horizontally into two cutlets. Season both sides with salt.

(You can do this up to a day in advance; store the chicken breasts covered in the refrigerator.)

Beat the eggs in a shallow dish. In another shallow dish, combine the flour, cornstarch, garlic powder, black pepper, and cayenne pepper.
Dip the chicken breasts into the eggs, and then into the flour mixture. Press firmly to coat both sides well. Set the chicken on a wire rack to rest for 10 minutes.
Heat about ½ inch of oil in a large skillet to 350°F.

If you prefer to deep fry, you can fill a deep fryer with oil and heat to 350°F. It will take about 6-8 minutes TOTAL and they will be done. Always rest and use an instant read thermometer to determine doneness.

Fry the chicken in batches, without crowding, 3 to 4 minutes per side, until deep golden and the internal temperature reaches 155°F. Let the oil return to temperature between batches.
When you are done with the first batch, place it on a metal rack set on a sheet pan, then transfer it to the oven while you continue frying. The temperature will rise to the recommended 165°F.

Nutrition