Delicious Fried Chicken Breast

We made this recipe last night and we loved it! Followed it exactly and made with mashed potatoes and corn as side dishes. Thanks!

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This was so good! I served it to dinner guests on Saturday along with mashed potatoes, green beans, yeast rolls and apple pie. I got so many compliments on how juicy and tender the chicken was and how great it tasted! I did add some bread crumbs to the flour (had them on hand and just needed to use them up) and cut my breasts into strips, but that was my only changeThanks so much for another keeper!

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The best fried chicken I have ever had in my life. Soooo tender and juicy on the inside, super crispy on the outside and very flavorful. Thank you very much for sharing this fantastic recipe.

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The buttermilk makes a good coating. The seasoning choice was excellent. Thanks!

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Made this for dinner using chicken legs. Forgot to put salt in the buttermilk before marinating. Will remember next time. I fried the chicken about 15 minutes, then put them all in a 400 degree oven for about 45 minutes to maqke sure it was all done. Also used left over flour for gravr turned out so good. Thanks for the recipe

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I am only rating the coating portion, as you can see from my photo I did it differently. I used 4 chicken thighs, split recipe in half, and added 1/2 teaspoon paprika & onion powder. I did not have Old bay Seasoning or Celery Powder. I fried these up with 1/2 cup of veggie oil in the oven (my oven is uneven, so I add more haha) @ 425 for 20 minutes on one side, flipped and 20 minutes on the other side. The rice in the photo is made from a package of Knorr's Cheddar Rice. So, with the way I made it was good, but its no boxed seasoning mix that I'm used to and love - but I ran out and wanted fried chicken! There is just something missing I cannot put my finger on lol. EDIT: I didn't notice the note about using Seasoning Salt in place of Old Bay seasoning. I will try that later this week when I make again.

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"I love them so much, they can make my mouth water," says 6 year old Joel. Very, very tasty! As good as take-out chicken! And I've never even made it quite to specs -- always forget to marinate in the milk and salt for hours beforehand. We use whole milk, and for coating we use 1/3 cup flour with 1/4 cup corn flour, and reduce the salt even more than recommended, and don't use Old Bay seasoning but just up other spices instead. This is our favorite chicken recipe now, and we've used this with thighs too as well as breasts. Very yummy and easy -- requirements for a "perfect, 5 star" recipe.

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We had enough chicken left over for another meal - this makes A LOT! I think this would easily feed a family of 6. I marinated the chicken in the buttermilk mixture for 24 hours. We liked this dish, but there were a couple of small issues. First, it was a bit too salty. I think I'll reduce the salt to 1 tsp or cut out the salt in the flour mixture completely next time. Second, the crust fell off of the chicken when we cut into it, which happened, I'm guessing, because there was no skin. A small price to pay for saving fat/calories on the skin. I didn't quite have enough flour mixture for my last two pieces, but I probably should have just coated the chicken by hand instead of shaking it up in a Tupperware container to coat. My husband really liked it. I didn't like it quite as much, but I'd try it again. Thanks Kitten! BTW, where's that cookbook??

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This was really really good. I have always had a tough time not over-cooking chicken breast but this recipe was just perfect. My husband loved it. Spices were perfect too! I didn't have to change a thing except for reducing the amount of flour (I always have too much left over). Thank you!!

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Can't go wrong when you use Old Bay!

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Wow! This is so good. DH was a happy man. We loved the spicy taste of the coating and the meat was very tender. This is a keeper. Thanks for posting. :)

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I made this dish 2 days ago. My family loved it and so did I. The only problem I had was that the coating wouldn't stick after cooking. It slid off as we were eating. Any suggestions? The flavor was delicious. I think marinating longer than 24 hrs may help too.

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This is definately one of my favorite ways to have chicken. We had the inlaws over this past weekend and it got lots of "wow, this is good chicken" compliments from the whole family! It's stored safely in my favorite chicken recipes where I know exactly where it is!

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It is delicious! Even better when tossed with Franks Red Hot a melted butter. Fabulous for buffalo chicken.

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Awesome Chicken and very very juicy ! I think next time though I will deep fry them as my skin was not our desired crunchieness !!!! sorry about the poor grammer :)

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I'm giving this 5 stars for taste...I would give it 10 if I could! I was wondering though, if there is a way someone could recommend for draining some of the excess grease after cooking the chicken? Mine was a little too greasy (I know, I know...it's fried chicken!) Or if there is a way to bake this and still get the same effect? Either way, another hit Kitten! Thanks so much!

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I 've never been able to try things like this before,as buttermilk is a rarity around here-but I managed to track some down,and was so excited about trying this.I was not disappointed. I cut my chicken into big fat strips and used Mitani Chicken Salt as we don't get Old Bay here.I left the chicken in the buttermilk for 24 hours.I also used mixed herbs,as I only had fresh thyme and marjoram.The result was crisp and crunchy coating that gave way to moist,tender and juicy chicken.Absolutely delicious.My DH is delighted that I've finally 'cracked it' and has requested it again already.Another winner Kittencal..thank you xx

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did breasts cut in strips & used season salt instead of old bay- loved this .!!!

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I don't usually fry chicken anymore, but was willing to do so since we were both craving a fried chicken salad for dinner last night. I used 6 chicken tenderloins and one small breast sliced in half... so I halved all the ingredients... I marinated them for only about 3 hours and they still came out great. I don't like Old Bay so I used the seasoning salt option and would cut the amount in half next time since it was slightly salty... otherwise it was perfectly seasoned. I only had to fry my tenderloins for about 4 minutes on each side... so juicy and delicious. Perfect for topping off our crisp salads... thanks for posting!!!

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