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Melt in Your Mouth Chicken: The Ultimate Recipe for Tender and Juicy Flavor

  • Author: Maria
  • Total Time: 150 minutes
  • Yield: 4 servings 1x

Description

This crispy buttermilk fried chicken is marinated for tenderness and coated in a flavorful seasoned flour mixture, resulting in a deliciously crunchy exterior. Perfect for family dinners or gatherings, it pairs beautifully with your favorite sides and dipping sauces.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Vegetable oil (for frying)

Instructions

  1. In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk until well combined.
  2. Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 2 hours, or preferably overnight.
  3. In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, dried thyme, dried oregano, dried basil, and a pinch of salt and pepper. Mix well to ensure all dry ingredients are evenly distributed.
  4. Set up a breading station: Place the bowl with the flour mixture on one side, and a clean plate or baking sheet on the other side for the coated chicken.
  5. Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Do not rinse the chicken.
  6. One at a time, dredge each chicken breast in the flour mixture, pressing down gently to ensure an even coating. Shake off any excess flour and place the coated chicken on the clean plate or baking sheet.
  7. Repeat this process for all chicken breasts. For an extra crispy texture, you can double-dip the chicken by returning it to the buttermilk mixture and then back into the flour mixture.
  8. In a large, deep skillet or Dutch oven, pour in enough vegetable oil to cover the bottom of the pan by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  9. Carefully add the coated chicken breasts to the hot oil, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
  10. Fry the chicken for about 5-7 minutes on one side, or until golden brown and crispy. Use tongs to flip the chicken and cook for an additional 5-7 minutes on the other side. The internal temperature should reach 165°F (75°C).
  11. Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain any excess oil.
  12. While the chicken is resting, prepare any sides you wish to serve with it, such as mashed potatoes, coleslaw, or a fresh garden salad.
  13. Once the chicken has rested for about 5 minutes, slice it into strips or serve whole.
  14. Arrange the chicken on a serving platter and garnish with fresh herbs, such as parsley or thyme.
  15. Serve the chicken with your choice of dipping sauces, such as honey mustard, ranch dressing, or a spicy sauce.

Notes

  • For best results, marinate the chicken overnight to enhance flavor and tenderness.
  • Adjust the cayenne pepper according to your heat preference.
  • Ensure the oil is at the right temperature to achieve a crispy coating.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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Find it online: https://homecookmaria.com/melt-in-your-mouth-chicken-2/