Easy Crispy Fried Chicken Recipe | The Tasteful Pantry

Name: Crispy Buttermilk Fried Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 290 min
Ingredients: 3/4 cup buttermilk; 1/2 tsp salt; 1/2 tsp paprika (sweet); 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/4 tsp pepper; 600 grams chicken breast; 2 cups flour (plain, all purpose); 2 tbsp cornflour; 2 tsp baking powder; 1 tbsp dried oregano; 1½ tsp salt (plus extra for sprinkling after the cook); 1½ tsp garlic powder; 1½ tsp onion powder; 1 tsp paprika (sweet); ½ tsp cayenne pepper; ½ tsp pepper; 5 tbsp buttermilk; 4 cups oil (vegetable or canola, not olive oil)

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Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry

This crispy fried chicken starts with thin chicken breast fillets soaked in spiced buttermilk, then covers them in a craggy coating that fries up deeply golden and properly crunchy. Because the fillets are an even thickness, the coating has time to colour without burning. Serve them in steamed buns, slice them over a salad with lime coriander dressing, serve them with semolina roast potatoes, or add a tray of baked mac and cheese when dinner calls for maximum comfort.

The method for creating crispy fried chicken is straightforward, but the small details matter: clumps in the flour, a short rest after coating and oil held at the right temperature. Save your money and create your own version of fast food (albeit, not quite as ‘fast’ when you’re making it yourself).

Other Easy Chicken Breast Recipes:

Ingredients for a Buttermilk Fried Chicken Recipe

For the chicken and marinade, you will need chicken breast, buttermilk, salt, sweet paprika, garlic powder, cayenne pepper and black pepper.

The coating uses plain flour, cornflour, baking powder, dried oregano, salt, garlic powder, onion powder, sweet paprika, cayenne pepper, black pepper and a little fresh buttermilk. Use clean buttermilk from the carton for the coating rather than liquid from the raw chicken marinade.

Choose a neutral, high-smoke-point oil for frying, such as canola or vegetable. Olive oil is not suitable – its flavour and smoke point are not ideal for deep-frying at this temperature.

How to Make Crispy Fried Chicken

Chicken and marinade

Step 1 – Slice and marinate the chicken. Combine the buttermilk, salt, paprika, garlic powder, cayenne and pepper in a non-reactive bowl or container. Cut the chicken breast horizontally into fillets about 1.5 cm thick, keeping them as even as possible so they cook at the same rate. Add the chicken and turn until every piece is coated. Cover and refrigerate for at least 4 hours and up to 24 hours – but no more for the ideal crispy fried chicken.

Breading mixture

Step 2 – Make the craggy coating. Combine the flour, cornflour, baking powder, oregano, salt, garlic powder, onion powder, paprika, cayenne and pepper in a wide, shallow bowl. Drizzle over the fresh buttermilk and work it through with a fork or your fingertips until small clumps form. Do not mix it into a smooth paste; those untidy pieces become the crunchiest parts.

Coating the chicken

Step 3 – Coat each fillet. Line a large tray with baking paper. Lift one piece of chicken from the marinade and allow the excess to drip back into the bowl for a few seconds. Place it in the breading mixture and press the coating firmly over both sides and around the edges. Check for wet patches and press on a little more mixture where needed. Transfer to the prepared tray and repeat with the remaining chicken.

Step 4 – Let the coating settle. Rest the coated chicken for 15 minutes. This gives the flour time to hydrate slightly and grip the surface, making it less likely to slide off in the oil. If any damp areas appear during the rest, press on a little extra breading before frying.

Frying

Step 5 – Prepare the draining rack and oil. Place a wire rack over a lined tray and set it near the stove. Pour the oil into a heavy-based saucepan to a depth of approximately 5 cm, making sure the pan is never more than one-third full. Heat over medium-high heat to 175°C | 350°F.

Step 6 – Fry in small batches. Gently lower enough fillets into the oil to sit comfortably without touching, usually two or three in a medium saucepan. Leave them undisturbed for 2 minutes so the coating can set, then turn and cook for another 2-3 minutes. Adjust the heat as needed to keep the oil between approximately 165°C and 175°C. The chicken is ready when golden brown and the centre of the thickest piece has reached 75°C | 167°F.

Step 7 – Drain and season. Transfer the cooked chicken to the wire rack and sprinkle lightly with extra salt while hot. Allow the oil to return to 175°C before adding the next batch. Do not stack the fillets, as trapped steam will soften the coating.

Additional Tips for Properly Crispy Fried Chicken

Cut the chicken evenly: Thickness matters more than exact shape. Uneven pieces leave you choosing between pale coating and undercooked chicken at one end, or dry fried chicken breast at the other. If the breasts are slippery and difficult to slice, place them in the freezer for 15-20 minutes first so they firm slightly without freezing solid.

Keep one hand for wet chicken and one for flour: Use one hand to lift the chicken from the marinade and the other to press on the coating. It will not keep your fingers completely clean but it does prevent most of the breading mixture forming one enormous glove around your hand.

Do not remove all the buttermilk marinade: The chicken should not be dripping when it enters the flour, but it should still feel tacky. Patting it completely dry removes the layer that helps the coating stick. Letting it drip for a few seconds is enough.

Press rather than lightly dredge: Place the chicken into the flour, pile coating over the top and press firmly. A quick turn through the bowl produces a thin, smooth shell; firm pressing picks up the seasoned clumps that make the surface rough and crunchy for the ideal fried chicken breast.

Give the coating time to rest: The 15-minute rest is important. It helps the flour absorb a little moisture and adhere to the chicken. Frying immediately can cause loose patches to break away in the oil.

Watch the oil, not simply the clock: Starting at 175°C gives the oil room to cool when the chicken goes in. If it drops too far, the coating absorbs oil and becomes heavy; if it gets too hot, the outside browns before the centre is cooked. A thermometer is the easiest answer. If you do not have one, test with a small crumb of coating: it should sizzle immediately and rise to the surface without burning quickly.

Avoid crowding the saucepan: Adding too many cold fillets causes a sharp temperature drop and makes them harder to turn without knocking off the coating. Fry in small batches and let the oil recover between them. Dinner will survive the extra few minutes.

Check the thickest piece correctly: Insert the thermometer horizontally through the side of the thickest fillet so its tip reaches the centre without touching the hot coating or pan. Cook chicken to 75°C | 167°F.

Keep finished batches warm without steaming them: If you are cooking several batches of the fried chicken breast, place the rack and tray in a low oven while you finish, keeping the chicken in a single layer. Do not cover it with foil; the trapped steam undoes your careful work surprisingly quickly.

Variations and Substitutions

Boneless chicken thighs: Boneless, skinless thighs are juicier and more forgiving than breast. Trim large pieces of loose fat, open or flatten the thighs to an even thickness and cook them to 75°C in the centre. Their irregular shape may need a little extra frying time.

Milder chicken: Leave the cayenne out of both the marinade and breading for a mild, family-friendly coating. The paprika, oregano, garlic and onion powders will still give it plenty of flavour.

Hotter buttermilk fried chicken: Increase the cayenne or add chilli powder to the flour mixture. For heat that can be adjusted at the table, serve hot sauce on the side rather than setting the entire batch to one spice level.

Gluten-free coating: Replace the plain flour with a plain gluten-free flour blend and check that the cornflour, baking powder and seasonings are certified gluten-free. The texture may be slightly more brittle but should still become crisp.

Dairy-free version: Use unsweetened soy milk mixed with lemon juice in place of buttermilk. Soy milk thickens and coats the chicken better than many thinner plant milks. Check all packaged seasonings if the recipe needs to be strictly dairy-free.

Chicken burgers or tenders: Cut broad fillets for crispy fried chicken burgers or slice the chicken into thick strips for fried chicken breast tenders (which are great for wraps or bao). Smaller pieces will cook more quickly, so begin checking their temperature early rather than relying on the full fillet cooking time.

Perfect Pairings for Crispy Fried Chicken

Spicy corn salsa in tacos
Creamy coleslaw
Buttery mashed potatoes, crispy semolina potatoes or cheesy stuffed potatoes
Make a crispy chicken burger with aioli and pickles
Dips like honey mustard, ranch, or spicy mayo are great for serving the chicken as a snack

Crispy Fried Chicken Recipe FAQ

Why is the coating falling off my fried chicken?

The chicken may have been too wet, the coating may not have been pressed on firmly, or it may have gone into the oil before resting. It can also loosen if you move the fillets during the first couple of minutes. Let the excess marinade drip away, press the breading on well, rest for 15 minutes and leave each piece alone while the crust sets.

Can I marinate the chicken overnight?

Yes. An overnight marinade works well, provided the chicken remains covered and refrigerated. Keep the total marinating time between 4 and 24 hours; much longer can make the surface texture overly soft.

Can I cook this crispy chicken in an air fryer?

This coating was developed for hot oil and is likely to retain pale, floury patches in an air fryer. You can spray it generously with oil and air-fry it, but it will not closely match the deep-fried result. However, the air fryer would work well for reheating any leftovers and bring back the crispiness.

What is the best oil for frying chicken?

Canola, vegetable, and peanut oils are suitable because they have neutral flavours and high smoke points. Avoid extra virgin olive oil for this recipe.

Feedback and More: Have you tried the crispy fried chicken recipe? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!

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Crispy Fried Chicken

Other Easy Chicken Breast Recipes:

Ingredients for a Buttermilk Fried Chicken Recipe