Buttermilk Fried Chicken Breast

This buttermilk fried chicken breast recipe is paradise for your taste buds. The chicken breast is marinated for maximum flavor then coated in perfectly seasoned flour before being deep fried in hot oil until golden and crispy. The inside is juicy and tender so it’s absolutely one of my favorite recipes for chicken sandwiches or served with some delicious gravy and potatoes or even these onion rings on the side.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Let’s Talk About The Ingredients

• Chicken Breast – Marinate the boneless, skinless chicken breasts in a buttermilk brine for at least 1 hour before cooking.
• Buttermilk, Hot Sauce, Egg and Salt – Combine these ingredients together to make the marinade for the chicken.
• Flour, Salt, White Pepper, Celery Salt, Granulated Garlic, Paprika Powder – Whisk together the spices and flour and coat the chicken in it.
• Oil – Heat the oil to 350 degrees F for perfectly cooked deep fried chicken.
• Parsley – Garnish the buttermilk fried chicken breasts with fresh parsley.

How To Make Buttermilk Fried Chicken Breast

1. In a bowl, whisk together the buttermilk, egg, salt and hot sauce.
2. Soak the chicken breasts in the buttermilk marinade and cover. Refrigerate for a minimum of 1 hour.
3. Add at least 2 inches of oil to a large pot and heat to 350 degrees F.
4. In a bowl, whisk together the flour, salt, white pepper, celery salt, granulated garlic and paprika powder.
5. Remove the chicken breast from the buttermilk marinade allowing the excess to drip off before transferring to the seasoned flour.
6. Coat each chicken breast completely with the flour then transfer to the hot oil and deep fry for 15-20 minutes, flipping the chicken throughout the process. The fried chicken is ready once a kitchen thermometer inserted into the thickest part of the breast reads at least 165 degrees F.
7. Transfer the chicken to a plate or wire rack and blot with a paper towel to absorb the excess oil.
8. Garnish with fresh parsley and serve with your favorite side dish or make a chicken sandwich and enjoy.

Can I Use Black Pepper Instead?

White pepper and black pepper have distinctly different tastes. Black pepper has a more robust taste and packs a bit more heat. White pepper is generally more mild with somewhat of an earthy taste. If you substitute the white pepper in this recipe for black pepper, it will modify the flavor in the chicken.

Heating The Oil

Make sure to heat the oil to 350 degrees F. You’ll need a deep frying thermometer for best results. This is the perfect temperature for deep frying chicken breasts as you don’t want the outside to burn before the inside is completely cooked. Using an oil with a high smoke point is important as well.

Preparing Ahead

This chicken can be marinated overnight in the buttermilk brine. I don’t recommend leaving it in the marinade any longer than that.

Recipe Notes

• Use a deep frying thermometer to ensure the oil reaches a temperature of 350 degrees F before frying the chicken.
• The recommended seasoning measurements should be adjusted according to personal taste.
• I find my chicken to be extra crispy if I blot the excess oil using a paper towel after it’s done cooking.