Fried Chicken Breast
Fried chicken breast stays juicy when you slice each breast in half and flatten it, because thin cutlets cook through, at 3–4 minutes a side, before the crumbs darken. Seasoned flour, beaten egg and fine breadcrumbs give a crisp, golden crust, and shallow frying in a little oil is enough. This makes two generous servings and takes about 35 minutes from start to finish.
- Total
- 31 min
- Prep
- 12 min
- Cook
- 16 min
- Serves
- 2
- Per serving
- 540kcal
Getting a good crust on fried chicken breast
Three things make the crust: dry chicken, hot oil and firm crumbs. Pat the cutlets dry before the flour, press the crumbs on with the flat of your hand, and wait for the oil to sizzle a crumb before the chicken goes in. Fry two cutlets at a time, so the oil temperature does not drop and the coating does not turn greasy.
Flattening the breast also helps the coating cook at the same pace as the meat. Raw chicken should never be rinsed: pat it dry with kitchen paper and wash your hands, board and knife afterwards.
Cooking fried chicken breast
Tap a time to start a timer.
- Cut and flatten Slice each chicken breast in half horizontally to give 4 thin cutlets. Place them between two sheets of cling film and bash gently with a rolling pin until they are about 1cm thick. Pat dry with kitchen paper.
- Set up the coating Mix the flour, paprika, salt and pepper on a plate. Put the beaten egg in a shallow dish and the breadcrumbs on another plate.
- Coat the chicken Dip each cutlet in the seasoned flour and shake off the excess, then in the egg, then press it into the breadcrumbs until evenly covered.
- Heat the oil Heat the oven to 110°C (90°C fan), gas ¼. Pour the oil into the frying pan over a medium heat. It is ready when a breadcrumb sizzles steadily and turns golden in about 30 seconds.
- Fry Fry 2 cutlets at a time for on each side, turning once, until deep golden. The chicken must be white all the way through with clear juices and no pink, or 75°C on a thermometer. Move the first batch onto a baking tray in the oven while you fry the rest.
- Drain and serve Lift the cutlets onto kitchen paper for a minute, then serve straight away with lemon wedges and salad or chips.
What to serve with the cutlets
Lemon wedges, a crisp green salad and chips are the classic partners. Put a cutlet in a bun with mayonnaise and lettuce and you have a crispy chicken burger. For a version with less oil, see air fryer crispy chicken.
Common problems and fixes for Fried Chicken Breast
- The coating slides off the chicken.
- The chicken was damp or the coating was handled too much. Pat the cutlets dry, shake off excess flour, press the crumbs on firmly and turn only once in the pan.
- The crumbs are dark but the chicken is pink inside.
- The cutlets are too thick or the oil is too hot. Flatten them to 1cm and keep the heat at medium. If they brown too fast, finish them on a baking tray in an oven at 200°C (180°C fan), gas 6 for 5 minutes.
- The coating is greasy.
- The oil was not hot enough or the pan was crowded. Test with a breadcrumb first, fry only 2 cutlets at a time and drain on kitchen paper.
Frequently asked questions about Fried Chicken Breast
How long do you fry chicken breast?
About 3–4 minutes on each side for a cutlet flattened to 1cm. Thicker pieces need longer, but are better cut thinner so the crumbs do not burn.
Can I use panko breadcrumbs?
Yes. Panko gives a lighter, crunchier crust. Press it on firmly and fry at the same heat for the same time.
Can I reheat fried chicken?
Yes. Keep leftovers covered in the fridge for up to 2 days and reheat on a tray in a 200°C (180°C fan), gas 6 oven for 10 minutes, until steaming hot all the way through. The oven keeps the crumbs crisper than a microwave.
What is the best oil for frying chicken?
Sunflower, rapeseed or vegetable oil, because they cope with medium-high heat without burning. Avoid extra virgin olive oil and butter on their own, which burn at this heat.
How did you like the recipe?
4.9 / 5 · 52 ratings
