Crispy Chicken Breasts
This recipe I made after I cooked and tasted the fried chicken recipe. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. Nice served with a salad. Prep time does not include the standing times.
This recipe I made after I cooked and tasted the fried chicken recipe. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. Nice served with a salad. Prep time does not include the standing times.
- Carbohydrate 26.261015625 g
- Cholesterol 139.33 mg
- Fat 3.717403125 g
- Fiber 0.724125004112721 g
- Protein 58.541521875 g
- Saturated Fat 1.150206875 g
- Serving Size 1 1 Serving (328g)
- Sodium 494.9888125 mg
- Sugar 25.5368906208873 g
- Trans Fat 0.884216562499999 g
- Calories 390 calories
Step-by-step
- Flatten the chicken breasts between parchment paper or between plastic sheets.
- Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
- Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
- If you still see wet parts on the breasts, coat again.
- Put the chicken back in the fridge for at least half an hour.
- Discard the marinade.
- Heat the vegetable oil in a frying pan until it is pretty hot.
- Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.
Marinating poultry in an acidic dairy bath like buttermilk for at least two hours breaks down dense protein fibers while retaining internal moisture. Skipping this step results in dry meat, regardless of the outer coating. Achieving that hard, shatteringly crisp exterior requires careful attention to the flour and cornstarch ratio along with specific resting phases.
- Substitute whole milk mixed with one tablespoon of lemon juice or white vinegar per half cup if buttermilk is unavailable.
- Pound the meat uniformly to a half-inch thickness before soaking to ensure the interior reaches 165 degrees Fahrenheit without burning the crust.
- Refrigerate the double-coated meat for 30 minutes before frying to set the starch matrix.
- Maintain frying oil around 350 degrees Fahrenheit, dropping the heat only after achieving a deep golden hue on both sides.
Overcrowding the pan drops the oil temperature rapidly and creates soggy breading. Proper thermal management guarantees success throughout the frying process.
