Fried chicken breast that is exceptionally tasty, tender and juicy. The best part is it requires only 6 minutes of frying time.
Frying full chicken breasts is usually a problem because lean breasts tend to dry out by the time they cook all the way through. This results in a dry, chalky texture that no one likes. Thankfully, I just discovered a method that allows frying full breasts in a matter of minutes and the meat comes out exceptionally tasty, tender and juicy.
What makes this fried chicken breast so special?
There are three things that work together in this recipe to create an amazingly tender and juicy fried chicken breast. The best part is that you can cook it whole in a matter of minutes.
- The breast is scored on one side into small squares which allows easy heat penetration all the way inside the meat. This results in quick and even cooking. I learned this trick from a chef at a Balkan restaurant who gladly shared his technique with me. It was ridiculously tasty.
- Dredging chicken breasts in eggs creates a protective layer that keeps the meat moist and prevents them from overheating.
- Marination, which tenderizes the meat and adds flavor. Sour cream and mustard are amazing for this task. You can substitute Greek yogurt for sour cream if desired.
What to serve this fried chicken breast with?
My absolute favorite side dish for this chicken breast is simple mashed potatoes. Just boil some potatoes, drain, leaving about two tablespoons of liquid behind. Then add some butter, salt and pepper to taste, and mash with a fork. You want some chunks in you mashed potatoes, that will make them much better. While this is not necessary, but you cam make them even better by adding bacon bits, sauteed onions and/or mushrooms, and fresh chopped herbs. Another side dish that I love with these chicken breasts is smothered cabbage. Oh my, these two go so well together. Hungarian sauteed potatoes will make a great accompaniment too. A leaner choice would be a mixed vegetable stir-fry that is very quick to prepare, roasted vegetables, or roasted beets with carrots and feta.
Ingredients
- 4 boneless, skinless chicken breasts
- Black pepper (to taste)
- Kosher salt (to taste)
- 1 tsp Dijoin mustard (optional)
- 3 Tbsp sour cream (optional)
- 1 egg
- 1/2 cup all-purpose flour
- vegetable oil (for frying)
Instructions
- Dry chicken breasts with paper towels. Lay them shiny side down on a cutting board. Cut off chicken tenders and set them aside. Using a sharp knife, score chicken breasts top to bottom and side to side about every half inch, and deep enough to not cut all the way through.
- Cover the breasts with a piece of Saran wrap and slightly pound with a meat tenderizer to make them uniform thickness.
- Season the breasts with salt and pepper on each side. In a small bowl, combine the sour cream with the mustard, then rub this mixture all over the chicken breasts, making sure it gets into every crevice. Place the breasts in a bowl, cover and refrigerate for about 15 minutes.
- Whisk the egg in a medium bowl and set aside. Spread the flour on a large plate and set aside.
- Heat a skillet filled with cooking oil so that it just covers the bottom. One by one, dip the chicken breasts in the egg mixture, then the flour on both sides, shake off excess, and place on the heated skillet. You will want to do the frying in batches. The first batch will be the first three chicken breasts, while the second batch will be the fourth chicken breast and the four chicken tenders.Fry chicken breasts over medium-high heat about 2-3 minutes per side, uncovered, until deep golden brown on each side.
- Serve hot with your favorite side dish, or use to make some of the most delicious chicken sandwiches.
Nutrition
Kathleen
Definitely tender and moist the best fried chicken breast cutlets I have ever made. Great flavor, will be on the menu many more times in the future.
Pam in Santa Fe
Amazing technique with absolutely delicious results. I always season my dredging flour, but other than that I followed the recipe exactly. Our perfect summer supper tonight included Victor’s fried chicken breast, green beans, sliced tomatoes and potato salad. What a feast!
Elizabeth
Wow this was soooo good! I found this looking for a recipe for bone in chicken breast which brought me to your website. I was all prepared to cook up the delicious recipe I found that seemed unanimous with praise in the comments. But alas, when I unwrapped the poultry that I had just purchased, specifying and pointing to the bone in chicken, a boneless, skinless mound of chicken flesh rolled out. Grrr. I started scrolling for a substitute recipe and came across this one, looking to make up for that otherwise disappointing reveal. And boy was I thrilled with the outcome. I had some greek yogurt that I used rather than sour cream, followed the recipe exactly, using cassava flour since I eat gluten free, and cooked two minutes per side in just a bit of avocado oil in a cast iron skillet. I Live in San Francisco where the Meyer lemons are abundant, so I squeezed a generous amount of Meyer lemon and a sprinkle of sea salt and pepper, on julienned red cabbage, celery, cauliflower, and carrots, a sprinkle of fresh dill and a dash of argon oil that I let marinate for an hour. Added some avocado and pumpkin seeds and it was a delicious, satisfying side with the perfectly crisped, flavored and succulent chicken. I even gave the chicken a squeeze of the lemon because it was such a bright complement- and an ode to one of my favorite chicken dishes ever! at a restaurant called Sostanza Trattoria in Florence Italy.
Thanks for this awesome collection of recipes. Big fan right here! And I can’t wait to try more!
victor
You are very welcome and I have to say that your comment made my day. Thank you for your appreciation and I hope enjoy many more of my recipes in the years to come.
anna pell
Thank you Victor ! I’m going to make this tomorrow . Were all ‘hamed out ‘ after Christmas so this is going to be a treat : ) . Annie
victor
You are welcome, Anna. Enjoy! I, on the other hand, have a busy day tomorrow. Lot’s of cooking.;-)
Sherl Kitchen
Hi, I’m not quite sure what you mean by cutting the chicken breast from top to bottom what is the point of this are you frying pieces at a time or the whole breast?
victor
Whole breasts are scored as shown in the picture. This allows them to cook through quickly and more efficiently.
gwen broward
what a great way to fry chicken quickly. Can’ wait to try it
victor
Please, let me know how it turns out.