Golden, crunchy on the outside, juicy on the inside—this crispy chicken fillet recipe is simple, satisfying, and perfect for sandwiches, salads, or a main dish. It’s the kind of crowd-pleaser that never goes out of style!
Description
These crispy chicken fillets are seasoned to perfection and coated in a flavorful, golden crust. Whether pan-fried or air-fried, they deliver an irresistible crunch and tender bite. Great for weeknight dinners, meal prep, or homemade chicken sandwiches.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs, pounded to even thickness)
- 1 cup buttermilk (or plain yogurt diluted with water)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
Instructions
1. Marinate the Chicken
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
Add chicken fillets and let marinate for at least 30 minutes or up to overnight in the fridge.
2. Prepare the Coating
In one bowl, mix flour and cornstarch.
In another bowl, beat the eggs.
3. Dredge the Chicken
Remove chicken from marinade. Dip each piece into flour mix, then egg, then back into the flour mixture for a double coating.
4. Fry
Heat oil in a skillet over medium-high heat.
Fry chicken for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
Transfer to a wire rack or paper towels to drain excess oil.
Tips
- Use cornstarch: Combining it with flour makes the coating lighter and crispier.
- Pound the chicken evenly: This ensures quick, even cooking and avoids dry spots.
- Double-dip coating: For extra crunch, flour → egg → flour again!
- Don’t overcrowd the pan: Fry in batches so the oil stays hot and the fillets stay crispy.
Variations
- Spicy version: Add cayenne pepper or hot sauce to the marinade or coating.
- Oven-baked: Place breaded chicken on a rack and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Air fryer: Spray with oil and cook at 400°F (200°C) for 15–18 minutes, turning once.
Corrections to Avoid Common Mistakes
- Don’t skip the marinade — It adds both moisture and flavor.
- Avoid too high heat — You’ll burn the coating before the chicken cooks through.
- Use a thermometer — Ensures the chicken is safely and perfectly cooked.
Enjoy
Serve your crispy chicken fillets in sandwiches, over salads, with mashed potatoes, or simply with your favorite dipping sauce. However you plate it, this chicken is sure to impress!