Juicy Fried Chicken Breast in 15 Minutes (No Oil?)


Ingredients

  • 4 boneless, skinless chicken breasts
    Black pepper (to taste)
    Kosher salt (to taste)
    1 teaspoon Dijon mustard (optional)
    3 tablespoons sour cream (optional)
    1 egg
    ½ cup all-purpose flour
    Vegetable oil for frying

Directions

  • Prep Time: 15 minutes |
    Cook Time: 8 minutes |
    Total Time: 23 minutes |
    Servings: 4

Recipe Video

Fried chicken is one of the most favorite comfort foods in the world and it is not that easy to find that right balance between the crispy and juicy chicken parts. Amateur cooks do not always manage to achieve the same quality of products as offered in a restaurant, yet these two established practices will assist in making any kitchen a place where excellent fried chicken is prepared.

How to Make Juicy Fried Chicken Breast in 15 Minutes Without Oil?

There are two ways to make this fried chicken breast, the first method involves using garlic powder, black pepper, salt, paprika, bread crumbs, flour, milk, egg and oil whereby chicken is dipped in the mixture of eggs and milk then coated with the dry ingredients then fried at 350 o F in 5 minutes per side. Second technique entails curing chicken breast in crosshatch, sprinkling with salt, pepper, Dijon mustard and sour cream, refrigerating to 15 minutes and coating with egg and flour and frying on medium-high heat to 2-3 minutes per side. The two techniques produce crispy and juicy chicken, which complements well with creamy mashed potatoes, smothered cabbage or Hungarian sauted potatoes – it can be refrigerated up to 3 days, and can be reheated in 350 need oven in 10-15 minutes.

Method 1: Garlic Chicken Fried Chicken 

fried chicken breast

In this recipe, the breading method is tasty and was initially meant to be used on chicken fried steak but has been adapted quite well to chicken breasts. The mixture brings about a hugely satisfying meal that satisfies in both taste and texture.

Ingredients

The ingredients for this method are straightforward yet carefully selected for maximum flavor:

  • 2 teaspoons garlic powder (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ cup seasoned bread crumbs
  • 1 cup all-purpose flour
  • ½ cup milk
  • 1 egg
  • 4 skinless, boneless chicken breast halves (pounded thin)
  • 1 cup oil for frying

Instructions

Cooking is a detail-oriented undertaking but home cookers can still do it:

To begin with, a shallow dish should be prepared in which you will combine the powdered garlic, pepper, salt, paprika, bread crumbs, and flour. Whisk the milk and the egg in a different dish.

Add the oil to an electric skillet and heat it up until it gets to 350F (175 C). This temperature is essential in getting the appropriate texture. Wet each slice of chicken with the mixture of egg and milk, then cover fully and then dredge, evenly with the dry ingredients.

Warm the chicken about 5 minutes on each side, keeping an eye on the meat until it is fully cooked and the juices run off. Take out each piece with a slotted spatula and serve right away to experience the best.

Method 2: Super Tender Fried Chicken Breast

It is a new technique that involves scoring in a special way that enables the fully cooked chicken breasts to be cooked very fast and at the same time remains extremely tender and juicy throughout.

What Makes This Method Special

Three key techniques work together to create exceptionally tender results that set this method apart:

Scoring: The breast gets scored into small squares, allowing heat to penetrate quickly and evenly throughout the meat. This technique ensures uniform cooking without overcooking the exterior.

Egg Protection: Dredging the chicken in eggs creates a protective layer that keeps the meat moist during the frying process, preventing the common problem of dried-out chicken.

Marination: Using sour cream and mustard helps tenderize the meat while adding subtle flavor that enhances the overall taste profile.

Ingredients

This method requires a slightly different approach to ingredients:

  • 4 boneless, skinless chicken breasts
  • Black pepper (to taste)
  • Kosher salt (to taste)
  • 1 teaspoon Dijon mustard (optional)
  • 3 tablespoons sour cream (optional)
  • 1 egg
  • ½ cup all-purpose flour
  • Vegetable oil for frying

Instructions

A lot of crucial steps are followed in the preparation process which brings to the ultimate results:

This is done by drying the chicken breasts using paper towels and then placing them with the shiny side on a cutting board. Take away any tenders of chicken and cook them separately.

Cut the chicken breasts in crosshatch every half inch making deep cuts but not completely through the meat. Wrap with plastic wrap and pound to even thickness of each piece.

Sprinkle on both sides with a lot of salt and pepper. In a small bowl, mix the sour cream and mustard and rub it all around the chicken even into the crevices left by the scoring.

Store the cooked chicken in the refrigerator using 15 minutes to time so that the chicken may get its flavors. At the same time, mix the egg in a medium bowl and sprinkle the flour on a large plate.

Heat a skillet with a sufficient amount of oil to make the bottom fully covered. Wet all chicken pieces in the egg mixture and shake off the flour on the egg mixture coating both sides and then cook the chicken.

Fry in medium-high heat and cook each side 2-3 minutes, until the coating has turned a rich golden brown hue. Eat warm with your favorite sides and you know it is complete.

Pro Tips for Perfect Fried Chicken

To master fried chicken, it is necessary to learn a number of key factors that will distinguish between a good and an outstanding result.

Temperature Control

It is best to maintain good oil temperature at 350 o F. An effective thermometer should be utilized as any changes in temperature could greatly influence the result. Do not congest the pan because that will cause the oil temperature to reduce hence resulting in the coating being soggy instead of crispy.

Preparation Secrets

To achieve additional tender outcomes, several professional cooks marinate their chicken with buttermilk 4 or more hours prior to cooking. This conventional method divides the proteins and imparts moisture.

Season the chicken immediately before coating it so that maximum flavor permeates. A few moments to rest the coated chicken before frying is important since this ensures that the coating sticks better to the meat.

Cooking Techniques

To cook larger pieces of chicken, which take longer to cook, first brown the chicken before completing the cooking process in an oven with a temperature of 375 degrees Fahrenheit in 30-45 minutes. This is a two-step process that eliminates burning and provides a thorough cooking process.

Oven-finishing on a broiler rack will enable the dripping of any surplus fat off the chicken. The scoring technique is particularly effective in fast and uniform cooking and removes most of the issues that are normally related to thick cuts.

Serving Suggestions

fried chicken breast

Both methods pair wonderfully with classic sides that complement the rich, savory flavors of the fried chicken:

Creamy mashed potatoes with butter and fresh herbs create a perfect contrast to the crispy texture. Smothered cabbage adds a traditional Southern touch, while Hungarian sautéed potatoes offer a unique twist on conventional accompaniments.

For lighter options, consider a mixed vegetable stir-fry that brings color and nutrition to the plate. Roasted vegetables provide earthy flavors that balance the richness, while simple steamed rice with green beans offers a clean, satisfying combination. Some adventurous cooks even repurpose leftover fried chicken breast by cutting it into strips and adding it to dishes like creamy butter chicken curry or butter chicken biryani for a fusion twist that combines crispy textures with rich, aromatic sauces.

Storage and Reheating

Proper storage extends the enjoyment of leftover fried chicken significantly. Store any remaining pieces in the refrigerator for up to 3 days, ensuring they’re completely cooled before refrigerating.

For the best results when reheating, place the chicken in a 350°F oven for 10-15 minutes to restore the crispiness of the coating. This method proves far superior to using a microwave, which tends to make the coating soggy and unappealing.

The key to success lies in understanding that fried chicken is as much about technique as it is about ingredients, and these methods provide the foundation for consistently excellent results.

Frequently Asked Questions

How long does it take to fry chicken breast properly?

The time required to cook the chicken breast varies depending on its thickness and the process. In the case of the garlic fried chicken technique, each side takes approximately 5 minutes to be cooked on 350F. In the case of the super tender where the breasts are scored, fry 2-3 minutes per side in medium-high heat. The internal temperature should always be at 165 0 and juices must be clear.

What oil temperature is best for frying chicken breast?

Optimal oil temperature at which chicken breast can be fried is 350 o C (175 o F). This temperature makes the coating crispy and golden and the meat is cooked to the end without drying up. A thermometer is also useful to keep the temperature constant because, when the oil is too hot, it will burn the coating before the meat is cooked, and when the oil is too cold, it will make the chicken too greasy and soggy.

Can you make fried chicken breast healthier without sacrificing taste?

Yes, it is possible to prepare fried chicken breast in a number of ways that are healthy and very tasty. Attempt applying an air fryer at 380F in 12-15 minutes with a flip halfway. There is also the oven method; brown the coated chicken in a little oil and then proceed with cooking the chicken on a broiler rack at 375F within 3045 minutes. Replacement of breadcrumbs with panko breadcrumbs also makes it even crispier, with reduced absorption of oil.


One comment

Leave a Reply to Why Your Butter Chicken Isn't Creamy (Fix This Now!)Cancel Reply

Your email address will not be published. Required fields are marked *

Index