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crispy buttermilk pan fried chicken breasts in a cast iron skillet
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4.45 from 74 votes

Crispy Buttermilk Pan Fried Chicken Breast

Lightly breaded chicken breasts pan fried and finished in the oven for a crispy exterior and juicy, tender interior.
Prep Time10 minutes
Cook Time10 minutes
Marinate4 hours
Total Time4 hours 20 minutes
Course: Chicken Recipes
Cuisine: American
Keyword: buttermilk chicken, crispy buttermilk chicken breast, pan fried chicken, pan fried chicken breasts recipe
Servings: 3 Chicken Breasts
Calories: 285kcal
Author: Mason Woodruff

Ingredients

  • 3 Boneless Skinless Chicken Breasts about 5-6 ounces each
  • 1/2 C 120mL Low Fat Buttermilk
  • 1 large Egg
  • 1/4 C 30g All Purpose Flour
  • 1 Tbsp Paprika
  • 1/2 Tbsp Ground Mustard
  • 1/2 Tbsp White Pepper
  • 1/2 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 1 1/2 Tbsp 24g Extra Virgin Olive Oil

Instructions

  • For the MarinadeWhisk the egg and buttermilk together in a resealable container or shallow dish. Add the chicken breasts and toss to evenly coat. Cover and refrigerate for 4 hours or overnight.
  • Cooking the Chicken
  • Preheat oven to 400F.
  • Remove the chicken from the marinade and place on a wire rack. Discard remaining marinade.**
  • Mix the flour and spices together. Place one chicken breast at a time in the flour mixture and toss to coat. Add the coated chicken breast back to the wire rack. Repeat until no flour (or very little) remains.
  • Heat a 12" cast iron skillet or large, oven-safe skillet over medium heat with the olive oil. Once hot, gently place the chicken breasts in the skillet.
  • Cook for 3 minutes, flip, and cook for an additional 2 minutes before adding the skillet to the oven. Cook for 5 minutes or until the chicken reaches an internal temp of 165F. Transfer the cooked chicken to a clean wire rack or dish to rest for at least 5 minutes before serving.

Notes

*I used Perdue Harvestland Individually Wrapped Chicken Breasts thawed from frozen before going in the buttermilk marinade. These tend to be even in thickness. If you're using something else, you might want to place your chicken breasts between plastic wrap and pound to an even thickness.
**The nutrition information includes the marinade as it's difficult to calculate what's left behind.
Each pan fried chicken breast has 4 Smart Points.

Nutrition

Serving: 1Chicken Breast | Calories: 285kcal | Carbohydrates: 9.6g | Protein: 38g | Fat: 10.3g