Buttermilk fried chicken breast

    2 hours 30 min

    Moreish fried chicken pieces that no one can resist! Strips of chicken breast are coated in buttermilk and then seasoned breadcrumbs before being fried to a golden crisp.

    1014 people made this

    Serves: 8 

    • 6 skinless, boneless chicken breast fillets - cut into 1cm strips
    • 1 egg, beaten
    • 250ml buttermilk
    • 1 1/2 teaspoons garlic granules
    • 125g plain flour
    • 125g seasoned breadcrumbs
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1L oil for frying

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic granules. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
    2. In another large, resealable plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
    3. Heat oil in a large, heavy frying pan to 190 degrees C.
    4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on kitchen roll.

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    Reviews in English (807)


    I sliced the chicken up and put in the buttermilk mixture overnight. I didn't put the egg in though. The chicken was seriously well coated in the mixture so I didn't put the breadcrumb mixture in the bag to add the chicken, to shake about. I just dipped the chicken in the bowl with the breadcrumb mixture. I would suggest given them another coating of breadcrumb mixture before frying. I used the frying pan with plenty of vegetable oil and they came out lovely. Made double the batch to have for lunch the next day. Next time I will try giving them a dip in egg mix and recoat as suggested by Lynlor and mibby add in some different herbs or spices. But all round a great method for fried chicken and the hubby enjoyed it too!  -  26 Oct 2017


    To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min  -  21 Sep 2003  (Review from Allrecipes US | Canada)


    This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper.  -  12 Nov 2006  (Review from Allrecipes US | Canada)