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Momma Dukes’ Classic Fried Chicken Breast
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Momma Dukes' Classic Fried Chicken Breast

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6

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!