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Herb Seasoned Fried Chicken Breast

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In this post I am sharing how to make Herb Seasoned Fried Chicken Breast.
 
I consider frying boneless chicken breast to be “easy fried chicken”. It is a delicious main course or can be used to make a delicious fried chicken sandwich.
 
Honestly, I make this easy fried chicken more often than bone in fried chicken. It doesn’t take as long to prepare.
 
Regardless of the type of fried chicken you’re making, the most important thing to get right is the seasoning. Properly seasoning your flour breading mixture is the key to delicious Southern style fried chicken

Herb Seasoned Fried Chicken Breast

Ingredients

  • 4-6 Pcs Boneless Skinless Chicken Breasts
  • 1 1/2 c All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1/2 tsp dried Thyme
  • 1/8 tsp Poultry Seasoning
  • 3-4 dashes Hot Sauce (like Texas Pete)
  • 1 c Buttermilk
  • Cooking Oil – enough for frying (about 1/2 ” in a large skillet)

Combine hot sauce and buttermilk and add chicken to marinate for 30 minutes.

In a separate bowl combine flour and seasonings and herbs together.

Heat the cooking oil over medium until heated.

Take each chicken breasts from the buttermilk marinade and dredge in the flour mixture and add to the skillet.

Fry on each side turning every 3 minutes until cooked, cooking time is 12-15 minutes depending on thickness of chicken.

Transfer cooked chicken from skillet to a paper towel lined plate to remove excess cooking oil before serving.

Best Chicken Cutlet Recipe Ever

What do you like with your fried chicken? We love rice and gravy or mashed potatoes. We always have country green beans with fried chicken. 

If we have company for supper then there is sure to be biscuits or cornbread too.

Boneless Fried Chicken Recipe

 
 
Yield: 6 Fried Boneless Chicken Breasts

Herb Seasoned Fried Chicken Breast (Boneless Cutlets)

Herb Seasoned Southern Fried Boneless Chicken Breast on a plate with rice and gravy and green beans

Delicious boneless breast skillet fried chicken, Southern style and delicious!

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 4-6 Pcs Boneless Skinless Chicken Breasts
  • 1 1/2 c All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1/2 tsp dried Thyme
  • 1/8 tsp Poultry Seasoning
  • 3-4 dashes Hot Sauce (like Texas Pete)
  • 1 c Buttermilk
  • Cooking Oil - enough for frying (about 1/2 " in a large skillet)

Instructions

  1. Combine hot sauce and buttermilk and add chicken to marinate for 30 minutes.
  2. In a separate bowl combine flour and seasonings and herbs together.
  3. Heat the cooking oil over medium until heated.
  4. Take each chicken breasts from the buttermilk marinade and dredge in the flour mixture and add to the skillet.
  5. Fry on each side turning every 3 minutes until cooked, cooking time is 12-15 minutes depending on thickness of chicken.
  6. Transfer cooked chicken from skillet to a paper towel lined plate to remove excess cooking oil before serving.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 351Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 104mgSodium: 565mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 42g
 
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Author of Julia's Simply Southern

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Kathy Olson

Thursday 9th of March 2017

I came across your blog tonight. You make alot of things that I grew up eating! I'm glad to have found you. Thanks for all the wonderful recipes.

Julia's Simply Southern

Thursday 9th of March 2017

Kathy, Thank you for stopping by. I hope you'll join us on Facebook too! Have a great day.

Marilyn Lesniak

Friday 16th of September 2016

Thank you for sharing your delicious recipe at the #OverTheMoon. I look forward to what you will share next week!

Julia's Simply Southern

Saturday 17th of September 2016

Thank you :)

Cathy Lawdanski

Thursday 15th of September 2016

Looks delicious and crispy - just like fried chicken should be. Thanks for sharing on #overthemoon.

Julia's Simply Southern

Thursday 15th of September 2016

Thanks Cathy!