Crispy Fried Chicken
Recipe GLPRb54ea39215f6eb
Golden, crispy-coated chicken breasts marinated in garlicky buttermilk and pan-seared before finishing in a hot oven. The panko coating is toasted first to enhance crunch and depth of flavor, then seasoned with warm spices. Serves 6 as a main course with tender, juicy chicken inside and a shatteringly crisp exterior.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
150 ml Buttermilk
2 cloves Garlic cloves, crushed
4 breasts (550g total) Skinless, boneless chicken breasts
50 g Japanese panko breadcrumbs
2 tbsp Self-raising flour
½ tsp Paprika
¼ tsp English mustard powder
¼ tsp Dried thyme
¼ tsp Hot chilli powder
½ tsp Ground black pepper
pinch Fine sea salt
3 tbsp Rapeseed oil
Directions
Pour the buttermilk into a shallow bowl and stir in the crushed garlic. Slice the chicken breasts into chunky strips approximately 9.5 cm long and 3–4 cm wide. Place the chicken strips in the buttermilk, turning them to coat evenly on all sides. Cover and refrigerate for 1–2 hours, or preferably overnight.
While the chicken marinates, heat a large non-stick skillet over medium heat. Add the panko breadcrumbs and self-raising flour, stirring frequently for 2–3 minutes until they turn light golden brown and become fragrant; avoid burning. Transfer the toasted mixture to a clean bowl and stir in the paprika, mustard powder, thyme, chilli powder, black pepper, and a pinch of fine sea salt. Set this seasoned crumb mixture aside.
Preheat the oven to 230°C (210°C fan-forced / gas mark 8). Line a baking tray with foil and position a wire rack on top. Divide the seasoned crumb mixture evenly, placing half into a medium-sized plastic bag. Remove half of the marinated chicken from the buttermilk, allowing excess marinade to drip back into the bowl. Transfer this chicken to the plastic bag with half the crumb mixture. Seal the bag and shake vigorously until all chicken pieces are thoroughly coated in the seasoned breadcrumbs. Repeat this process with the remaining seasoned crumbs and chicken using a fresh bag.
Remove the coated chicken from the bag. Heat 1 tablespoon of rapeseed oil in a large non-stick skillet over medium-high heat. Once hot, add half the coated chicken pieces and pan-fry for 1½ minutes without moving them, allowing the bottom to turn golden. Flip each piece carefully and add an additional ½ tablespoon of oil to coat the pan. Continue frying for 1 minute more until both sides are golden brown. Using tongs, transfer the chicken to the prepared wire rack. Repeat this pan-frying process with the remaining coated chicken, using the final ½ tablespoon of oil.
Bake all the chicken pieces on the wire rack in the preheated oven for 15 minutes, until the internal temperature reaches 165°F (74°C) and the coating is deeply crisp and golden. Serve immediately while hot and crispy.
