Ooo yes—crispy chicken fillet coming right up 🍗✨
Golden on the outside, juicy inside, proper crunch.
Crispy Chicken Fillet (Pan-Fried or Shallow Fry)
Ingredients (serves 2–3)
- 2 large chicken breasts, sliced into fillets
- Salt & black pepper
Marinade (optional but 🔥):
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Crispy Coating:
- 1 cup flour
- ½ cup cornstarch (key for extra crunch)
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For frying:
- Vegetable or sunflower oil
Instructions
- Prep the chicken
Pound fillets slightly so they’re even thickness. Season with salt & pepper.
(Optional) Marinate in buttermilk mix for 30 minutes–overnight. - Make the coating
Mix flour, cornstarch, and all spices in a bowl. - Coat
Dredge chicken in the flour mix. Press firmly so the coating sticks.
👉 For extra crispy, dip back into buttermilk, then flour again (double coat). - Fry
Heat oil in a pan over medium-high (about 350°F / 175°C).
Fry fillets 3–4 minutes per side until deep golden and cooked through. - Drain & rest
Place on a rack or paper towels. Rest 2 minutes before serving.
Ultra-Crunch Tips
- Cornstarch = shatter crunch 💥
- Don’t overcrowd the pan
- Oil not hot enough = soggy sadness
Serving Ideas
- In a burger with slaw & spicy mayo
- With fries & garlic sauce
- Chopped over a salad
- Drizzled with honey, hot sauce, or both 😏
Want a KFC-style, oven-baked, air fryer, or spicy Nashville version next?
