Momma Dukes' Classic Fried Chicken Breast

This Momma Duke’s Classic Fried Chicken Breast is crispy, juicy, and packed with homestyle flavor. With a perfectly seasoned coating and tender chicken inside, this comforting recipe is a family favorite for weeknight dinners or Sunday meals.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Keyword: Momma Dukes' Classic Fried Chicken Breast

Servings:

Calories: 558kcal

Ingredients

Chicken Ingredients:

2 large chicken breasts cut into 12 equal pieces
2 ½ cups unbleached all-purpose flour recommended: King Arthur A/P
1 teaspoon cornstarch
¾ cups grated parmesan cheese
1 teaspoon dried oregano
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 cups buttermilk*
2 eggs, beaten
Canola oil for frying

Honey Mustard Ingredients:

½ cup mayonnaise
2 tablespoon yellow mustard
2 tablespoon honey

Serving Suggestions:

Instructions

If using whole chicken breasts, trim fat and cut into 6 equal portions/tenders. Take the 12 tenders and one by one, place into a quart size plastic storage bag, seal, and pound with a meat mallet until about 1” thick. Marinate chicken portions in buttermilk for at least 2 hours, or up to overnight in the refrigerator.
In a large bowl, combine flour, grated parmesan cheese, cornstarch, oregano, paprika, garlic powder, onion powder, pepper and salt. Whisk to combine.
Remove chicken from buttermilk marinade to a separate platter and reserve liquid. Add buttermilk marinade, 1 tbs at a time to the dry mixture and stir in with a fork, until small clumps form.
Combine remaining buttermilk marinade with 2 beaten eggs.
Season each piece of chicken lightly with salt and pepper.
Dredge: Dip each piece of chicken into the flour mixture, then into the egg/buttermilk mixture, then back into the flour mixture. Repeat until all pieces of chicken are well coated, placing each finished piece of chicken onto a dry platter until ready to fry.
While you are dredging the chicken, heat canola oil in a deep frying pan or cast iron skillet over medium/high heat, using enough to fill the pan about 2”. Heat oil for 3-5 minutes, until shimmering. Oil is ready when a pinch of the flour mixture sizzles immediately upon entry to pan.
Using tongs (Careful, oil will be hot!) place chicken pieces one by one into the pan to fry, being careful not to overcrowd the pan. Allow 3-4 minutes per side (you should start to see browning around the edges when chicken is ready to flip over). When chicken is fully browned, remove to a cooling rack set over a cookie sheet and allow to cool. Repeat until all chicken is fried, lowering heat if necessary if chicken begins to brown too quickly. Allow cooked chicken to cool 5 minutes and enjoy!
If making Honey mustard, stir all ingredients and enjoy!

Nutrition