Fall off the bone tender buttermilk fried chicken breast: your new go-to

Indulge in the tantalizing flavors of buttermilk fried chicken with our delectable recipe. Each bite of these crispy, golden-brown breasts will transport you to culinary heaven. Soaked in a tangy buttermilk marinade, these chicken breasts are coated in a perfectly seasoned breading and fried to perfection, resulting in a symphony of flavors and textures that will leave you craving more.

Ingredients

For the Buttermilk Marinade:

• 1 cup buttermilk
• 2 tablespoons lemon juice
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Breading:

• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying:

• Vegetable oil, for frying

Instructions

Step 1: Prepare the Buttermilk Marinade

In a large bowl, whisk together the buttermilk, lemon juice, Parmesan cheese, garlic, salt, and black pepper.

Step 2: Marinate the Chicken

Submerge the chicken breasts in the buttermilk marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.

Step 3: Prepare the Breading

In a separate bowl, combine the flour, paprika, oregano, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 4: Bread the Chicken

Remove the chicken breasts from the marinade and discard any excess. Dip each breast into the breading mixture, ensuring it is evenly coated.

Step 5: Fry the Chicken

Heat a large skillet over medium-high heat. Add enough vegetable oil to reach a depth of about 1/2 inch. Once the oil is shimmering, carefully place the breaded chicken breasts into the skillet.

Step 6: Cook the Chicken

Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Step 7: Drain and Serve

Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce.

Tips for Success

• Use fresh, boneless, skinless chicken breasts for the best results.
• Marinate the chicken for at least 4 hours, but overnight is preferred for maximum flavor.
• Don’t overcrowd the skillet when frying. Cook the chicken in batches to maintain even cooking.
• Use a meat thermometer to ensure the chicken is cooked through before serving.
• Serve the chicken with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.

Variations

• For a spicier chicken, add a pinch of cayenne pepper to the breading mixture.
• For a crispy coating, double-bread the chicken by dipping it into the buttermilk marinade, then the breading mixture, then back into the buttermilk marinade, and finally into the breading mixture again.
• For a healthier alternative, bake the chicken in a preheated oven at 425°F for 20-25 minutes, or until cooked through.

Recommendations

This buttermilk fried chicken recipe breast is a culinary masterpiece that will satisfy even the most discerning palate. With its crispy exterior and juicy, flavorful interior, these chicken breasts are the perfect addition to any meal. Whether you’re hosting a family gathering or just want to treat yourself to a delicious dinner, this recipe is sure to impress.

Answers to Your Most Common Questions

Q: Can I use other types of milk instead of buttermilk?
A: Yes, you can use plain yogurt or sour cream diluted with water as a substitute for buttermilk.

Q: How long can I marinate the chicken for?
A: You can marinate the chicken for up to 24 hours. However, marinating for longer than 24 hours can make the chicken too tender and difficult to handle.

Q: Can I freeze the fried chicken?
A: Yes, you can freeze the fried chicken in an airtight container for up to 3 months. To reheat, thaw the chicken overnight in the refrigerator and then reheat in a preheated oven at 350°F for 15-20 minutes, or until warmed through.