Tag: chicken breast

There is nothing quite like a piece of hot, crispy fried chicken breast fresh from the skillet. Cole’s Fried Chicken starts with a seasoned buttermilk soak, then builds that beautiful rough-and-crunchy crust with a wet batter and a seasoned flour dredge.

Serves: 4
Marinating time: At least 1 hour; overnight recommended
Frying temperature: 340–350°F

Ingredients

Buttermilk Marinade

• 4 chicken breasts
• 2 cups buttermilk
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon hot chili powder, such as serrano or cayenne

Flour-Based Wet Batter

• 1 cup all-purpose flour
• 1 cup buttermilk, fresh or ladled from the marinade
• 1 large egg
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

Final Dredge

• 2 cups all-purpose flour
• ½ cup cornstarch
• 2½ teaspoons kosher salt
• 1½ teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon oyster mushroom powder, optional
• ½ teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper, optional, for extra heat
• 1½ to 2 teaspoons baking powder
• 2 to 3 tablespoons buttermilk, for creating crunchy flour clumps

For Frying

• Neutral frying oil, such as peanut or canola oil

Instructions

1. Marinate the chicken

In a large bowl, whisk together the buttermilk, kosher salt, garlic powder, and hot chili powder. Add the chicken breasts and make sure they are fully coated.

Cover and refrigerate for at least 1 hour. For the best flavor, marinate overnight.

2. Make the wet batter

In a medium bowl, whisk together the flour, kosher salt, garlic powder, smoked paprika, and black pepper.

In a separate bowl, whisk the egg and buttermilk until smooth. Pour the wet mixture into the flour mixture and whisk until it becomes a smooth, pancake-like batter. It should cling to the chicken but still drip slowly from a spoon.

If the batter is too thick, add a small splash of buttermilk or water. If it is too thin, whisk in a little more flour.

3. Prepare the final dredge

In a large shallow bowl or baking dish, whisk together the flour, cornstarch, kosher salt, smoked paprika, garlic powder, optional oyster mushroom powder, black pepper, optional cayenne, and baking powder.

Just before coating the chicken, drizzle 2 to 3 tablespoons of buttermilk into the flour mixture. Toss it together with your fingers to create small flour clumps. Those clumps become the extra-craggy, crispy bits on the finished chicken.

4. Prepare the chicken

Remove the chicken breasts from the marinade. Pat them lightly with paper towels so they are no longer dripping but still moist.

If the breasts are especially thick, butterfly and flatten them or gently pound them to an even thickness. This helps the chicken cook evenly.

5. Batter and dredge

Dip one chicken breast into the wet batter, coating it completely. Let the excess batter drip away for a couple of seconds.

Transfer the chicken to the final dredge. Toss and press the seasoned flour firmly onto every side, making sure the flour clumps adhere well. Shake away only the loose excess—keep as much of the craggy coating as possible.

Place the coated chicken on a wire rack. Repeat with the remaining chicken breasts.

6. Rest the coating

Let the coated chicken rest on the wire rack for 10 to 20 minutes. This gives the coating time to hydrate and set, helping it stay attached during frying.

7. Fry the chicken

Pour enough neutral oil into a heavy skillet, Dutch oven, or fryer for frying. Heat the oil to 340–350°F.

Fry the chicken 1 to 2 pieces at a time, depending on the size of your pan. Do not crowd the oil.

Cook until the crust is deep golden brown and the thickest part of the chicken reaches 165°F. Medium-size chicken breasts will usually take about 6 to 10 minutes, depending on their thickness and how steadily the oil holds its temperature.

Transfer the fried chicken to a clean wire rack to drain. Avoid paper towels, which can trap steam and soften the crust.

8. Rest and serve

Let the chicken rest for 5 to 10 minutes before slicing or building sandwiches. This keeps the crust intact and gives the juices time to settle back into the meat.

Notes

• For extra heat: Use the optional cayenne in the dredge and choose a hotter chili powder for the marinade.
• For the crispiest crust: Do not skip the wire-rack rest before frying or after frying.
• For sandwiches: Serve on toasted buns with pickles, mayo, slaw, or your favorite hot sauce.
• Optional umami boost: Oyster mushroom powder adds a subtle savory depth, but the recipe works great without it.

Cole

Cole’s Fried Chicken

Crispy, golden-brown buttermilk fried chicken breasts with a craggy seasoned crust.

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Servings: 4

Ingredients Method

Ingredients

  

Buttermilk Marinade

• 4 chicken breasts
• 2 cups buttermilk
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon hot chili powder such as serrano or cayenne

Flour-Based Wet Batter

• 1 cup all-purpose flour
• 1 cup buttermilk fresh or ladled from the marinade
• 1 large egg
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Final Dredge

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon oyster mushroom powder optional
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper optional
• 1 1/2 to 2 teaspoons baking powder
• 2 to 3 tablespoons buttermilk from the marinade or fresh

Method

 

Buttermilk Marinade

1. Whisk together the buttermilk, kosher salt, garlic powder, and hot chili powder in a large bowl.
2. Add the chicken breasts and coat completely.
3. Cover and refrigerate for at least 1 hour. Overnight is best for deeper flavor.

Make the Wet Batter

1. Whisk together the flour, kosher salt, garlic powder, smoked paprika, and black pepper in a medium bowl.
2. In a separate bowl, whisk the egg and buttermilk until smooth.
3. Pour the egg-and-buttermilk mixture into the dry ingredients.
4. Whisk until smooth and pancake-like. The batter should cling to the chicken but still drip slowly.
5. If the batter is too thick, add a splash of buttermilk or water.
6. If it is too thin, whisk in a little more flour.

Prepare the Final Dredge

1. Whisk together the flour, cornstarch, kosher salt, smoked paprika, garlic powder, optional oyster mushroom powder, black pepper, optional cayenne, and baking powder in a large shallow bowl.
2. Just before coating the chicken, drizzle 2 to 3 tablespoons of buttermilk into the dredge.
3. Toss with your fingers to form small flour clumps for a craggier crust.

Coat and Fry the Chicken

1. Remove chicken from the marinade and pat lightly with paper towels. The chicken should still be moist but not dripping.
2. Butterfly and flatten thick chicken breasts, or gently pound them to an even thickness.
3. Dip each chicken breast fully into the wet batter.
4. Let the excess batter drip away for a couple of seconds.
5. Transfer the chicken to the final dredge.
6. Toss and press the flour mixture firmly onto all sides, making sure the flour clumps stick.
7. Shake away only loose excess flour.
8. Transfer coated chicken to a wire rack.
9. Rest the chicken for 10 to 20 minutes so the coating can hydrate and set.
10. Heat neutral oil to 340 to 350°F.
11. Fry 1 to 2 pieces at a time without crowding the pan.
12. Fry until deep golden brown and the thickest part reaches 165°F, about 6 to 10 minutes depending on thickness and oil temperature.
13. Drain on a clean wire rack rather than paper towels.
14. Rest fried chicken for 5 to 10 minutes before slicing or serving.

Notes

1. For extra heat, use the optional cayenne in the final dredge and a hotter chili powder in the marinade.
2. Do not skip the wire-rack rest before frying or after frying; it helps preserve the crunchy coating.
3. Oyster mushroom powder adds savory depth but is optional.
4. Serve as a fried chicken dinner or use the breasts for sandwiches with toasted buns, pickles, slaw, mayonnaise, or hot sauce.