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fried chicken fillet

Tender Fried Chicken Fillet

Delicious Tender Fried Chicken Fillet recipe with step-by-step instructions.
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Prep Time 4 hours 10 minutes
Cook Time 8 hours 22 minutes
Total Time 12 hours 32 minutes
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.