Batter Fried Chicken Breasts
Crispy battered fried chicken breasts with a golden crust, perfect for a hearty meal. Ideal for family dinners or casual gatherings, offering savory flavor and satisfying crunch.
Ingredients
Instructions
- Season chicken breasts with salt and pepper.
- Mix egg and milk together in a shallow bowl.
- Add 2 tablespoons of flour to the egg mixture and mix until very smooth.
- Dip each chicken piece into the batter.
- Dip chicken in remaining flour until well coated.
- Heat oil in a heavy frying pan to 375°F (190°C).
- Fry 4 or 5 chicken pieces together for 12 to 15 minutes or until done.
- Drain on paper towels.
- Keep warm in a 250°F (120°C) oven until all chicken is fried.
Tips & Substitutions
For extra crunch, add a teaspoon of baking powder to the flour. You can substitute buttermilk for regular milk for a richer flavor. If you prefer, use chicken thighs instead of breasts for a juicier result. Ensure the oil is hot enough to prevent the chicken from absorbing too much oil. For a different flavor, try adding garlic powder or paprika to the batter.
Serving Suggestions
Serve the batter fried chicken breasts with a side of mashed potatoes or a fresh garden salad for a complete meal. They pair beautifully with Katie Jo Potatoes for a delicious combination. Consider offering dipping sauces like honey mustard or ranch for added flavor. This dish also complements classic American recipes like coleslaw or cornbread.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and heat in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Avoid using the microwave, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Batter Fried Chicken Breasts contains roughly 1004 calories, with 2g protein, 22g carbohydrates, and 102g fat. Note that it is relatively high in sodium, at 1232mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken breasts for added flavor and texture. Just make sure to adjust the frying time accordingly, as skin can retain moisture and may require a slightly longer cooking time to become crispy.
What oil is best for deep frying?
For deep frying, oils with a high smoke point are ideal. Canola oil, peanut oil, and vegetable oil are excellent choices. These oils can withstand high temperatures without burning, ensuring your chicken gets crispy without any off-flavors.
Can I make the batter ahead of time?
While it's best to make the batter fresh for optimal texture, you can prepare the egg and milk mixture ahead of time and refrigerate it. Just be sure to mix in the flour just before frying to maintain the batter's lightness and crispiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).