This crispy fried hen breast recipe is quick and straightforward to make!
Boneless skinless hen is marinated in buttermilk, battered and fried till tender inside and crispy crunchy on the surface.
- It’s crispy, crunchy, and tremendous scrumptious.
- The buttermilk marinade makes it tender and juicy.
- It’s nice to get pleasure from alone, served as a sandwich, or added to salads or wraps.
Elements for Fried Hen Breast
Hen Breast: For this recipe, I take advantage of hen cutlets or skinless boneless hen breasts. You may as well use boneless hen thighs.
Marinade: Buttermilk helps to tenderize the hen. You possibly can substitute buttermilk with soured milk within the recipe notes. Let the hen marinate for a minimum of 1 hour or as much as 4 hours. Add in a splash of scorching sauce for some additional taste.
Dry Combination: The breading for this recipe is made with a mix of flour and cornstarch. Flour offers the hen a traditional, crispy exterior whereas the addition of cornstarch creates a lighter, crisper crust. For added taste, combine garlic powder, smoked paprika, salt, and pepper.
Tips on how to Make Crispy Fried Hen
- Pound the hen and marinate for a minimum of 1 hour (recipe beneath).
- Take away from the marinade, letting the surplus drip off. Dip within the flour combination, then enable the hen to relaxation.
- Fry till crisp, drain on a paper towel, and serve.
Serve with mashed potatoes and gravy, or mac and cheese, with a facet of inexperienced beans and a scoop of coleslaw.
Storing Leftovers
Refrigerate leftover fried hen breasts in an hermetic container for as much as 4 days.
To reheat, enable the leftover hen to return to room temperature whereas preheating the oven to 350°F. Line a baking sheet with parchment paper, and bake for quarter-hour or till the pores and skin will get crispy. Hen will also be reheated within the air fryer at 300°F for about 10 to 12 minutes.
Extra Crispy Hen Favorites
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Fried Hen Breast
Hen is marinated in buttermilk, dipped in batter and pan fried to juicy, golden perfection.
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If utilizing hen breasts, lower the breasts in half horizontally. Pound the hen breasts or cutlets to ¼-inch thickness.
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In a medium bowl or freezer bag, mix the hen, buttermilk, egg, scorching sauce, and 1 teaspoon of kosher salt. Marinate for a minimum of 1 hour or as much as 4 hours.
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In a medium bowl, mix flour, cornstarch, pepper, 1 teaspoon kosher salt, garlic powder, and paprika.
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Take away hen breasts from the buttermilk combination, permitting extra to drip off, and dip into the flour combination, gently urgent into the flour. Switch to a baking rack and let the coated hen relaxation 10 minutes.
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Pour 1-inch of oil into a big deep skillet. Warmth the oil, over medium warmth to 350°F. Make sure the pan is deep so the oil does not overflow when the hen is added.
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Gently place the hen breasts into the new oil, 2 at a time. Prepare dinner till golden brown on one facet, about 3-4 minutes after which flip over whereas watching that the temperature stays at 350°F. Proceed cooking till the second facet is browned and the interior temperature is 165°F, about 2 to 4 minutes extra.
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Switch to a clear baking rack and instantly season with extra salt if desired.
- Change buttermilk with soured milk. In a 1 cup measuring cup, add 1 tablespoon of white vinegar. High to 1 cup with milk and let relaxation for five minutes.
- Make sure the pan is deep so the oil doesn’t overflow when the hen is added. Hen may be cooked in batches in a deep fryer at 350°F.
- Batches of hen may be stored heat in a 200°F oven.
- Leftovers may be saved as much as 3-4 days within the fridge, or as much as 3 months within the freezer in freezer secure baggage.
Serving: 1g | Energy: 332 | Carbohydrates: 35g | Protein: 31g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.02g | Ldl cholesterol: 120mg | Sodium: 1401mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
Course Hen, Dinner, Entree, Lunch, Most important Course
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