Tender Fried Chicken Fillet

I was probably 25 before I realized you could make fried chicken at home that actually tasted good. Growing up, my mom would buy those frozen chicken patties from the store—you know, the ones that come out either soggy or rock-hard, depending on your luck with the oven.

The secret I finally learned is that homemade fried chicken fillet isn’t really that hard. You just need to get the oil temperature right and not rush it. Store-bought stuff tries to take shortcuts, but when you make it yourself, you control everything—the seasoning, the coating, and most importantly, how long it stays in that hot oil.

What Kind of Chicken Should I Use?

For the best fried chicken, you’ll want to use boneless, skinless chicken breasts that are fresh rather than frozen if possible. Fresh chicken tends to hold marinades better and gives you more control over the final texture. If you only have frozen chicken breasts, make sure to thaw them completely in the refrigerator before starting – this usually takes about 24 hours for thick pieces. Look for chicken breasts that are similar in size so they cook evenly, and don’t be afraid to pound them to an even thickness if some pieces are much thicker than others. This helps ensure everything cooks at the same rate and stays juicy throughout.

Options for Substitutions

This fried chicken recipe is pretty forgiving when it comes to swaps and substitutions:

• Buttermilk: No buttermilk? Mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes and you’ll have a great substitute that works just as well for tenderizing.
• Self-rising flour: You can make your own by mixing 2 cups all-purpose flour with 3 teaspoons baking powder and 1 teaspoon salt. Regular all-purpose flour works too, but you might lose a bit of that fluffy texture.
• Frank’s RedHot sauce: Any hot sauce will work here – Tabasco, Louisiana hot sauce, or even sriracha if that’s what you have on hand. Just adjust the amount based on your heat preference.
• Corn oil: Vegetable oil, canola oil, or peanut oil are all great alternatives for frying. Just make sure whatever you use has a high smoke point for safe frying.
• Chicken breasts: Chicken thighs work wonderfully too and actually stay more moist during frying. You can also use drumsticks or wings – just adjust cooking time accordingly.
• Seasoning salt: If you don’t have seasoning salt, just use regular salt and add a pinch of onion powder and garlic powder to make up for the flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying chicken is not maintaining the proper oil temperature – if it’s too hot (over 375°F), your coating will burn before the chicken cooks through, and if it’s too cool (under 325°F), you’ll end up with greasy, soggy results.

Another common error is skipping the buttermilk soak, which should last at least 30 minutes but ideally 2-4 hours to tenderize the meat and help the coating stick better.

Don’t overcrowd your pan either, as this drops the oil temperature and prevents that crispy golden crust from forming – fry in batches if needed.

Finally, resist the urge to flip the chicken too early; let each side cook for 4-5 minutes undisturbed before turning, and always use a meat thermometer to ensure the internal temperature reaches 165°F for food safety.

What to Serve With Fried Chicken Fillet?

Fried chicken fillet is perfect with classic Southern sides like creamy mashed potatoes and gravy, coleslaw, and buttery biscuits. Since this recipe has a nice kick from the cayenne and hot sauce, cooling sides like mac and cheese or a fresh cucumber salad help balance out the heat. You can also go the comfort food route with green beans, corn on the cob, or crispy french fries for a more casual meal. For something lighter, try serving it over a bed of mixed greens with ranch dressing, or slice it up for chicken sandwiches with pickles and mayo.

Storage Instructions

Refrigerate: Your crispy fried chicken fillets will keep in the fridge for up to 3 days when stored in an airtight container or wrapped in foil. I like to place a paper towel underneath to absorb any moisture and keep that coating from getting soggy. It’s great for meal prep or making sandwiches later in the week.

Freeze: These chicken fillets freeze really well for up to 3 months! Let them cool completely first, then wrap each piece individually in plastic wrap or foil before placing in a freezer bag. This prevents them from sticking together and makes it easy to grab just what you need.

Warm Up: To get that crispy coating back, pop the chicken in a 350°F oven for about 10-15 minutes if it’s from the fridge, or 20-25 minutes if frozen. Skip the microwave since it’ll make the coating soggy – the oven will bring back that nice crunch we all love.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 150-165 g
• Fat: 175-200 g
• Carbohydrates: 210-230 g

Ingredients

For the marinade:

• 3 boneless chicken breast halves
• 2 cups buttermilk
• 1/2 tsp ground cayenne
• 1/4 tsp salt

For the dredge and coating:

• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/2 tsp seasoned salt
• 3 eggs
• 1 tbsp frank’s redhot sauce
• 2 cups self-rising flour
• 1 1/2 tsp coarsely ground black pepper

For frying:

• 2 cups corn oil

Step 1: Filet and Marinate the Chicken

• 3 boneless chicken breast halves
• 2 cups buttermilk
• 1/2 tsp ground cayenne

Slice each of the 3 boneless chicken breast halves into two thinner filets, resulting in 6 pieces total.

Place the chicken filets in a large bowl.

Pour 2 cups of buttermilk over the chicken and add 1/2 teaspoon of ground cayenne.

Mix to coat all the pieces evenly.

Cover and refrigerate, allowing the chicken to marinate for 24 hours.

This step is essential for tender, flavorful chicken, so I recommend not rushing it.

Step 2: Season the Chicken

• marinated chicken filets from Step 1
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/2 tsp seasoned salt

Remove the marinated chicken filets from the buttermilk mixture, letting any excess liquid drip off.

Sprinkle the chicken evenly with 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic salt, and 1/2 teaspoon seasoned salt, ensuring each piece is well-seasoned on both sides.

Step 3: Prepare the Egg Wash and Flour Dredge

• 3 eggs
• 1 tbsp Frank’s RedHot sauce
• 2 cups self-rising flour
• 1 1/2 tsp coarsely ground black pepper

Crack the eggs into a medium bowl and beat thoroughly.

Stir in 1 tablespoon of Frank’s RedHot sauce to create your egg wash and set aside.

In a separate shallow dish, mix together 2 cups self-rising flour and 1 1/2 teaspoons coarsely ground black pepper to form your dredge mixture.

Step 4: Coat the Chicken

• seasoned chicken filets from Step 2
• egg wash from Step 3
• flour dredge from Step 3

Working with one piece at a time, dip each seasoned chicken filet first into the egg wash (from Step 3), ensuring it is fully coated, then dredge in the flour mixture (from Step 3), pressing gently so the coating adheres well.

Transfer the coated pieces to a plate, ready for frying.

I like to let the coated chicken rest for a few minutes before frying—this helps the crust stick better during cooking.

Step 5: Fry the Chicken

• coated chicken filets from Step 4
• 2 cups corn oil

Pour 2 cups of corn oil into a large (12-inch) frying pan and heat over medium to medium-high heat until shimmering but not smoking (about 350°F/175°C).

Carefully slip the coated chicken filets into the hot oil, working in batches if necessary to avoid crowding the pan.

Fry for 7–10 minutes until golden brown, then flip and fry the other side for another 7–10 minutes, or until the chicken is cooked through and juices run clear.

Step 6: Drain and Serve the Chicken

Once fried, transfer the cooked chicken to a wire rack set over paper towels or directly onto the paper towels to drain excess oil.

Let rest for a few minutes before serving to maintain crispiness.

For an extra tang, I sometimes sprinkle a tiny bit more hot sauce on the finished chicken.

Tender Fried Chicken Fillet

Delicious Tender Fried Chicken Fillet recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 10 minutes mins

Cook Time 8 hours hrs 22 minutes mins

Total Time 12 hours hrs 32 minutes mins

Servings 4

Calories 3450 kcal

Ingredients

  

For the marinade:

• 3 boneless chicken breast halves
• 2 cups buttermilk
• 1/2 tsp ground cayenne
• 1/4 tsp salt

For the dredge and coating:

• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/2 tsp seasoned salt
• 3 eggs
• 1 tbsp Frank's RedHot sauce
• 2 cups self-rising flour
• 1 1/2 tsp coarsely ground black pepper

For frying:

• 2 cups corn oil

Instructions

 

• Slice each of the 3 boneless chicken breast halves into two thinner filets, resulting in 6 pieces total. Place the chicken filets in a large bowl. Pour 2 cups of buttermilk over the chicken and add 1/2 teaspoon of ground cayenne. Mix to coat all the pieces evenly. Cover and refrigerate, allowing the chicken to marinate for 24 hours. This step is essential for tender, flavorful chicken, so I recommend not rushing it.
• Remove the marinated chicken filets from the buttermilk mixture, letting any excess liquid drip off. Sprinkle the chicken evenly with 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic salt, and 1/2 teaspoon seasoned salt, ensuring each piece is well-seasoned on both sides.
• Crack the eggs into a medium bowl and beat thoroughly. Stir in 1 tablespoon of Frank's RedHot sauce to create your egg wash and set aside. In a separate shallow dish, mix together 2 cups self-rising flour and 1 1/2 teaspoons coarsely ground black pepper to form your dredge mixture.
• Working with one piece at a time, dip each seasoned chicken filet first into the egg wash (from Step 3), ensuring it is fully coated, then dredge in the flour mixture (from Step 3), pressing gently so the coating adheres well. Transfer the coated pieces to a plate, ready for frying. I like to let the coated chicken rest for a few minutes before frying—this helps the crust stick better during cooking.
• Pour 2 cups of corn oil into a large (12-inch) frying pan and heat over medium to medium-high heat until shimmering but not smoking (about 350°F/175°C). Carefully slip the coated chicken filets into the hot oil, working in batches if necessary to avoid crowding the pan. Fry for 7–10 minutes until golden brown, then flip and fry the other side for another 7–10 minutes, or until the chicken is cooked through and juices run clear.
• Once fried, transfer the cooked chicken to a wire rack set over paper towels or directly onto the paper towels to drain excess oil. Let rest for a few minutes before serving to maintain crispiness. For an extra tang, I sometimes sprinkle a tiny bit more hot sauce on the finished chicken.