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Buttermilk Fried Chicken Breast

Buttermilk Fried Chicken Breast


  • 1.5 Pound Chicken
  • 1.5 Cups Buttermilk
  • Small onion (chopped)
  • 1 Habanero/Rodo/Jalapeno (optional)
  • 1.5 Cups All-purpose flour
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Cayenne pepper
  • 1 Teaspoon Smoked paprika
  • Salt and pepper
  • Oil for frying


  1. Clean the chicken breast
  2. Slice up the chicken if it’s too big
  3. Place a slice of chicken over a parchment paper and cover with another parchment paper
  4. Use a mallet to flatten the chickens or a rolling pin to pound/flatten.
    Buttermilk Fried Chicken Breast
  5. Season the buttermilk with salt and pepper, also add habanero if you’re using spice.
    Buttermilk Fried Chicken Breast
  6. Add the flatten chicken into the seasoned buttermilk and marinate for at least 30 minutes.
  7. In another plate mix the flour, baking powder, cayenne, paprika peppers, salt, and peppers
    Buttermilk Fried Chicken Breast
  8. Heat up oil in a dutch/frying pan/skillet to about 350 degrees F.
  9. Remove the chicken from the marinade and coat in the flour mixture.

    Buttermilk Fried Chicken Breast
  10.  Put the coated chicken in the marinade again.

    Buttermilk Fried Chicken Breast
  11. Place the chicken in the flour mixture to coat again.

    Buttermilk Fried Chicken Breast
  12. Fry the chicken for about 2-3 minutes on each side or until golden and crispy.
  13. Preheat the oven to about 250 degrees F
  14. Drain the chicken on a rack and place the fried chicken into the oven to keep them warm while you fry the remaining chickens.
    Buttermilk Fried Chicken Breast
  15. Serve and enjoy with the sauce of your choice.
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Recipe Notes

If you don't have buttermilk, you can make it yourself for a cup of milk take a tablespoon out and replace with lemon juice/ white apple cider vinegar (acv) and set aside for about 5-10 minutes. That's it!