Description
Crispy, golden-brown fried chicken topped with a flavorful homemade herb butter. A restaurant-quality meal made easy at home!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying (about 2-3 cups)
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley sprigs
- Lemon wedges
Instructions
- **Pound the Chicken:** Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- **Prepare the Flour Mixture:** In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper (if using), salt, and pepper.
- **Prepare the Egg Wash:** In another shallow dish, whisk together the eggs and milk until well combined.
- **Dredge the Chicken:** One at a time, dredge each chicken breast in the flour mixture, making sure to coat it completely. Shake off any excess flour. Then, dip the chicken into the egg wash, ensuring it’s fully coated. Finally, dredge the chicken again in the flour mixture, pressing gently to help the coating adhere.
- **Rest the Chicken:** Place the breaded chicken breasts on a wire rack for about 10-15 minutes.
- **Combine the Herb Butter Ingredients:** In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chopped chives, chopped rosemary, thyme leaves, salt, pepper, and lemon juice.
- **Mix Herb Butter Well:** Use a fork or spoon to thoroughly mix all the ingredients until they are evenly distributed throughout the butter.
- **Shape the Herb Butter (Optional):** Place the herb butter mixture onto a sheet of plastic wrap. Roll the plastic wrap tightly around the butter to form a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter log for at least 30 minutes to allow it to firm up.
- **Heat the Oil:** Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
- **Fry the Chicken:** Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry the chicken for about 5-7 minutes per side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- **Drain the Chicken:** Remove the fried chicken breasts from the oil and place them on a wire rack lined with paper towels to drain off any excess oil.
- **Top with Herb Butter:** While the chicken is still hot, top each breast with a generous slice of the herb butter (if you made a log) or a dollop of the herb butter mixture.
- **Garnish (Optional):** Garnish with fresh parsley sprigs and lemon wedges for a pop of color and freshness.
- **Serve Immediately:** Serve the crispy chicken herb butter immediately while it’s hot and crispy.
Notes
- Tips for Extra Crispy Chicken:
- Double Dredge: The double dredging in flour and egg is crucial for a crispy coating.
- Don’t Overcrowd the Pan: Frying too many chicken breasts at once will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
- Maintain Oil Temperature: Keep the oil temperature consistent between 350-375°F (175-190°C) for optimal frying.
- Wire Rack: Using a wire rack to drain the chicken allows air to circulate and keeps the bottom from getting soggy.
- Rest the Chicken Before Frying: Allowing the breaded chicken to rest for 10-15 minutes before frying helps the coating adhere better.
- Variations and Substitutions:
- Spicy Chicken: Add more cayenne pepper to the flour mixture for a spicier kick. You can also add a pinch of red pepper flakes.
- Different Herbs: Feel free to experiment with different herbs in the herb butter. Sage, oregano, or dill would all be delicious additions.
- Garlic Herb Butter: Increase the amount of garlic in the herb butter for a more intense garlic flavor. You can even roast the garlic before mincing it for a sweeter, milder flavor.
- Buttermilk Chicken: Soak the chicken breasts in buttermilk for at least 30 minutes (or up to overnight) before dredging for extra tender and flavorful chicken.
- Gluten-Free Option: Use gluten-free all-purpose flour instead of regular all-purpose flour.
- Serving Suggestions:
- Serve with mashed potatoes and your favorite vegetable side dish.
- Serve over a bed of pasta with a creamy sauce.
- Slice the chicken and use it in sandwiches or salads.
- Serve with a side of coleslaw or potato salad for a classic picnic meal.
- Storage Instructions:
- Leftover Chicken: Store leftover crispy chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Reheating in the microwave can make the chicken soggy.
- Herb Butter: Store leftover herb butter in an airtight container in the refrigerator for up to 1 week. You can also freeze the herb butter for longer storage. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes