Crispy Dinner Chicken (Printable version)

Tender chicken breasts with a crisp, golden coating for a satisfying weeknight dinner.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika

→ Coating

07 - 1 cup all-purpose flour
08 - ⅓ cup panko breadcrumbs
09 - 1 teaspoon paprika
10 - ½ teaspoon cayenne pepper (optional)
11 - 1 teaspoon dried oregano
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper

→ For Frying

14 - ¼ cup vegetable oil (canola or sunflower)

# How To:

01 - Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes up to 4 hours for maximum tenderness.
02 - Combine flour, panko breadcrumbs, paprika, cayenne pepper, oregano, salt, and black pepper in a shallow dish.
03 - Remove chicken breasts from marinade, letting excess drip off. Dredge thoroughly in the coating mixture, pressing gently to ensure adherence.
04 - Warm vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
05 - Place chicken in the skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as necessary to avoid burning.
06 - Transfer chicken to a plate lined with paper towels to remove excess oil. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade works quietly overnight, making the meat so tender it practically melts when you bite into it.
  • You get that restaurant-quality crispy coating using pantry staples—no special equipment or technique required.
  • From prep to plate in under an hour, which means weeknight dinners actually feel manageable.
02 -
  • Don't skip the resting period after marinating—it's the difference between good chicken and transcendent chicken, and those extra minutes are non-negotiable.
  • If your coating looks too light after cooking, the oil wasn't hot enough; invest in an inexpensive thermometer (around 350°F is your target) to remove the guesswork.
  • Let any excess marinade drip away before dredging, or you'll end up with gloppy patches instead of an even, crispy coat.
03 -
  • Use a meat mallet to pound each breast to an even thickness before marinating; this guarantees everything cooks at the same rate.
  • Save any leftover marinade in the fridge for up to a week—it works beautifully on pork chops or turkey too.

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