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Theres something insanely irresistible about hot, crispy fried chicken—and once you learn how to fry chicken at home, youll never look back. Everyone (chefs and grandmas alike!) claim to have the “perfect” recipe, using their own special coating and signature spice blends, but the truth is that anyone can learn how to make fried chicken perfectly—you just need to get the hang of it. Deep-frying can be intimidating to many home cooks, but it shouldnt be: You just need a few simple tools and a little bit of time—well walk you through it! Dont be turned off by all the oil—you can reuse it when youre done. Just let the oil cool completely after frying, then strain it, refrigerate it, and use it again (never pour oil down the drain). Once you master how to make fried chicken, youll be serving up big batches for picnics and parties with fun Southern sides like biscuits, collards, and slaw—itll be your new party trick. And one of the best things about fried chicken is that you can eat it at room temperature (we even love it cold from the fridge!). Follow this foolproof recipe and youre golden.
We like skin-on, bone-in chicken for frying—the skin gets crispy and the meat stays nice and juicy. Any chicken part can be fried—even the wings. You can buy a package of chicken parts at the store or you can buy a whole chicken and cut it into pieces yourself (breasts, drumsticks, thighs, and wings). Or, just buy a package of the parts you like best. If you’re a dark-meat lover, pick up some drumsticks and thighs, or if you prefer white meat, go breasts only. FYI: Breasts take slightly longer to cook.
Opinions vary! Some people like shortening or lard, others prefer oil, and many like a combination of the two. Something with a high smoke point is what you need to use. This means that it can be heated up to a high temperature without burning. Think vegetable oil, canola oil, or peanut oil. Dont use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and youll want to make sure that you bring the oil back to temperature between batches.
Our favorite way to make fried chicken is using a buttermilk brine. Mix up your buttermilk brine or just use straight buttermilk (feel free to customize it with your favorite hot sauce!) and let the chicken sit in the mixture for a few hours or overnight. This step tenderizes the chicken and adds tons of flavor.
You likely already have everything you need to make fried chicken. If you’re new to frying, you might want to use something deeper. Try a : It conducts heat well and has higher sides to keep the oil contained. You should have long on hand to add the chicken to the hot oil and take it out—this will help reduce any splattering. You should also have two types of thermometers: one to check the temperature of the oil and one to check the temperature inside the cooked chicken.
When youre deep-frying, it’s best to plan ahead so that theres no last-minute reaching or scrambling. Set up a fry station: Fill your Dutch oven with oil and attach a deep-fry thermometer to the pot before you turn on the heat. Have your chicken breaded and ready to go, then use long tongs to carefully lower the chicken into the hot oil and take it out—you want to keep your hands as far away from the oil as possible.
Frying chicken is a great weekend project—you’ll need a few hours from start to finish, or longer if youre brining overnight. The good news is that most of this time is hands-off!
Fried chicken needs to drain for at least 10 minutes: Arrange it on a rack set over a paper towel-lined baking sheet to catch any drips—this will leave room for air to circulate around the chicken so that it doesn’t get soggy. We love fried chicken with traditional Southern sides like slaw, sautéed greens, mashed potatoes, biscuits, or cornbread, but you really can’t go wrong! Advertisement – Continue Reading Below
Deep frying chicken breast can yield incredibly moist tender meat enveloped in a deliciously crispy golden brown crust. However, achieving the perfect balance of a juicy interior and crispy exterior requires precision when it comes to timing. Undercook the chicken and you risk foodborne illness. Overcook it and you’ll end up with dry, rubbery chicken. So how long exactly should you deep fry chicken breast?
Through extensive research and testing I’ve determined that the ideal deep frying time for boneless skinless chicken breasts is 6-8 minutes, depending on thickness. For bone-in, skin-on breasts, extend the cooking time to 8-10 minutes.
Below, I’ll walk through a complete guide to deep frying chicken breasts, covering proper preparation techniques, ideal cooking times, oil types, safety tips, and common FAQs. Follow these best practices for restaurant-quality deep fried chicken you can make in your own kitchen.
Why Deep Fry Chicken Breasts?
Before jumping into the how-to, let’s first cover why you should even consider deep frying chicken breasts in the first place. Here are some of the biggest benefits:
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Juicy, tender meat – The hot oil quickly sears the exterior of the chicken, locking in moisture. The result is incredibly juicy meat.
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Crispy, crunchy crust – The high heat of the oil crisps up the outside of the chicken to golden brown perfection.
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Adds flavor – The oil infuses rich, savory flavor directly into the chicken.
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Speed – Deep frying cooks the chicken far faster than other methods like baking or grilling.
So if you crave piping hot, ultra-crispy, melt-in-your-mouth chicken, deep frying is the way to go.
Step-by-Step Guide to Deep Frying Chicken Breasts
Follow these simple steps for foolproof deep fried chicken every time:
1. Prep the Chicken
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Trim – Remove any excess fat or skin to reduce splattering and prevent burning.
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Pat Dry – Blot chicken breasts with paper towels to remove excess moisture. This helps the breading adhere and reduces popping.
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Pound – Optionally pound chicken to a uniform 1⁄2 inch thickness so it cooks evenly.
2. Bread the Chicken
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Season flour – Mix flour with salt, pepper, garlic powder, paprika, cayenne, etc.
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Coat in flour – Dredge chicken thoroughly in the seasoned flour.
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Dip in egg wash – Beat eggs with milk or water. Dip floured chicken in egg wash.
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Coat in breadcrumbs – Press chicken into panko or seasoned breadcrumbs.
3. Heat the Oil
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Use high smoke point oil – Optimal choices are peanut, vegetable, canola or avocado oil.
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Heat to 325-350°F – Use a deep fry thermometer to monitor temperature.
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Test oil temp – Drop a breadcrumb in oil to test. It should sizzle and bubble, not burn.
4. Fry the Chicken
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Gently add chicken – Lower chicken slowly into hot oil using tongs.
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Don’t overcrowd – Fry in batches to maintain oil temperature.
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Flip halfway – Fry for 3-4 minutes, flip, then fry 3-4 more minutes.
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Remove at 165°F – Test internal temp. Remove immediately when chicken reaches 165°F.
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Drain on wire rack – Allow excess oil to drain off for extra crispy chicken.
How Long Does it Take to Deep Fry Chicken Breasts?
The cooking time can vary based on the size and thickness of the breasts, as well as whether they are boneless and skinless or bone-in with skin. Here are general guidelines:
- Boneless, skinless chicken breasts: 6-8 minutes
- Bone-in, skin-on chicken breasts: 8-10 minutes
If you want to be sure the food is done, I suggest using an instant read thermometer instead of just time. Once the internal temperature reaches 165°F, the chicken is fully cooked and safe to eat.
If you see that the outside is browning too quickly before the inside is done, lower the heat of the oil a bit. This will let the inside finish cooking before the crust gets too brown.
Oil Temperature for Deep Frying Chicken
The ideal oil temperature for deep frying chicken breasts falls between 325-375°F. Anything below 300°F will result in greasy chicken that absorbs too much oil. Temperatures above 400°F will burn the exterior before the interior cooks through.
I recommend investing in a good quality deep fry thermometer. It’s the only way to truly know if your oil is at the right temp. Test the oil before adding any chicken. Drop a cube of bread in the hot oil. If it sizzles gently and browns within 60 seconds, the oil is ready. If the bread blackens immediately, turn down the heat.
Maintaining proper oil temperature is crucial for crispy chicken that’s cooked through safely.
Tips for Perfectly Fried Chicken Breasts
Follow these tips and tricks for the highest quality deep fried chicken breasts:
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Use fresh, high quality chicken breasts without tears or nicks.
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Brine the chicken for added moisture and flavor. Dissolve salt and sugar in water, submerge chicken for 30-60 minutes.
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Allow chicken to come fully to room temperature before frying for even cooking.
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Use a thermometer to double check oil temperature before frying.
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Work in small batches to maintain oil temperature. Don’t crowd.
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Blot fried chicken with paper towels to remove excess surface oil.
Common Deep Frying Mistakes
Avoid these common pitfalls when deep frying chicken:
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Adding too much chicken at once, lowering oil temp.
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Not patting chicken dry, causing splattering.
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Heating oil past the smoke point, resulting in off-flavors.
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Not monitoring temperature, leading to under or overcooked chicken.
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Skipping the wire rack after frying, causing chicken to get soggy.
With practice, you’ll be able to avoid these mistakes and turn out picture-perfect deep fried chicken breasts.
FAQs
Let’s cover some frequently asked questions about deep frying chicken breasts:
Can I reuse frying oil?
Yes, oil can be used again and again as long as it is strained properly after each use. Oil that is too dark, foamy, or smells bad should be thrown away.
What’s the healthiest oil for frying chicken?
Because it has a high smoke point and a lot of monounsaturated fat, avocado oil is one of the healthiest options.
What if I don’t have a deep fryer?
You can deep fry in any heavy bottomed pot. Use a thermometer to monitor oil temperature.
How do I bread chicken without the coating falling off?
Be sure chicken is patted very dry before breading. Use a thin flour coating, then egg wash, then press breadcrumbs firmly to adhere them.
Can I bake chicken instead of frying?
Yes, baked chicken breasts are healthier. However, you won’t achieve the same ultra-crispy, crunchy crust as you get from deep frying.
What’s the best way to store and reheat leftover fried chicken?
Refrigerate in an airtight container up to 4 days. Reheat in a 400°F oven until warmed through and crispy.
Conclusion
Crispy, golden, juicy deep fried chicken breasts are as easy as following these tips and guidelines. For the best results, fry boneless, skinless breasts for 6-8 minutes and bone-in for 8-10 minutes at a temperature between 325-375°F. Monitor the temperature with a thermometer, work in small batches, and drain on a wire rack. Avoid common mistakes like overcrowding and move over KFC, because homemade deep fried chicken breasts are finger lickin’ good!
