How do you fry chicken breast and keep it moist?

Frying chicken breast while keeping it moist and juicy can be a challenge. The lean chicken breast easily dries out and becomes tough when fried. However, with some simple tips and tricks, you can pan-fry, deep-fry, or air fry boneless, skinless chicken breasts that turn out tender and flavorful every time.

What causes chicken breast to dry out during frying?

There are a few reasons why chicken breast dries out when fried:

• Lack of fat and skin – Skinless chicken breast has very little internal fat which normally bastes the meat and keeps it moist during cooking. The absence of skin also allows moisture to escape.
• Overcooking – Chicken breasts only need to be cooked to 165°F internal temperature. Cooking them much beyond that leads to dry, stringy meat.
• High heat – Excessively high pan-frying temperatures can cause the exterior to overcook and moisture to be driven out before the interior is done.

Tips for pan-frying moist chicken breast

To pan-fry chicken breasts so they stay tender and juicy:

• Use thin, uniform cuts – Pound the chicken breasts to an even 1⁄2-inch thickness so they cook evenly. Thinner cuts fry faster with less chance of overcooking.
• Brine the chicken first – Soaking the breasts in a saltwater brine solution seasons the meat and helps it retain moisture during cooking.
• Use a meat thermometer – Cook the chicken to an internal temperature of 165°F then immediately remove from the pan. This prevents overcooking.
• Keep the pan heat moderate – Cook over medium heat rather than high to prevent the exterior from drying out.
• Use a skillet with a lid – Covering the pan as the chicken cooks through steams it from the inside out.
• Let it rest before serving – Allow the chicken to rest 5 minutes off heat so juices can redistribute through the meat.

A simple pan-fry method would be:

1. Season chicken breasts with salt, pepper, and spices or herbs.
2. Optionally brine for 30 minutes up to overnight.
3. Heat 1 Tbsp oil in a skillet over medium heat.
4. Add chicken and cook 4-5 minutes per side until 165°F.
5. Cover the pan partway through cooking if desired.
6. Remove chicken to a plate and let rest 5 minutes before serving.

How to deep fry chicken breast that’s moist

Deep frying locks in moisture and gives chicken breasts a crispy exterior. Follow these tips:

• Use ample oil – The chicken should be submerged at least 1 inch deep in oil around 350°F.
• Season well – Seasoning the raw chicken before frying helps flavor penetrate throughout the meat.
• Fry gently – Cook for 3-5 minutes, turning occasionally, until golden brown.
• Monitor oil temp – Maintain the temperature so the exterior doesn’t overcook before the inside is done.
• Rest on a rack – Drain fried chicken on a wire rack so air circulates underneath.

A basic deep fried chicken breast recipe:

1. Cut chicken into strips, tenderloins, or nuggets. Season all over.
2. Heat at least 2 inches oil to 350°F in a heavy pot or Dutch oven.
3. Working in batches, fry chicken gently, flipping once, 3-5 minutes until 165°F.
4. Drain on a wire rack. Lightly salt while hot.

How to air fry juicy chicken breasts

Air frying is a great hands-off way to cook chicken breast that’s super moist. Here are some tips for air frying chicken:

• Use small pieces – Cut breasts into strips or cubes to reduce cooking time.
• Marinate first – Letting chicken soak in buttermilk, yogurt, brine, or seasoned oil boosts moisture.
• Spray with oil – Lightly coat chicken with oil before air frying so the exterior gets crispy.
• Preheat properly – Fully preheat the air fryer before adding chicken to prevent uneven cooking.
• Don’t overcrowd – Cook chicken in a single layer, working in batches if needed.
• Cook to temp – Air fry until the internal temperature reaches 165°F.

To air fry boneless chicken breasts:

1. Cut breasts into 1-inch cubes. Marinate 30 minutes up to overnight.
2. Pat chicken dry. Toss with a little oil to coat.
3. Air fry at 380°F for 8-12 minutes, tossing halfway, until 165°F.
4. Let rest 5 minutes before serving.

Best methods for extra moist fried chicken breast

Some additional techniques that keep fried chicken breast extremely moist include:

• Buttermilk soak – Marinating in buttermilk tenderizes the chicken and imparts moisture.
• Brined chicken – A saltwater brine seasons the meat and helps it hold on to moisture.
• Chicken velveting – Coating chicken in a cornstarch slurry seals in juices when fried.
• Double fry method – Frying at a lower temp then again at higher temp keeps chicken extra juicy.
• Low and slow fry – Maintaining oil under 325°F allows chicken to cook through gently.
• Chicken frying sauce – Coating fried chicken in a sauce as it finishes adds moisture.

Best recipes for moist fried chicken breast

Some excellent fried chicken breast recipes that produce exceptionally moist chicken include:

• Buttermilk Fried Chicken – Uses a buttermilk marinade for ultimate tenderness.
• Nashville Hot Chicken – Brined then fried chicken coated in spicy oil to keep moist.
• Korean Fried Chicken – Double fried method with crispy spicy Korean sauce.
• Chicken Katsu – Chicken is velveted in cornstarch before breading and frying.
• Chicken-Fried Chicken – Chicken soaked in buttermilk then breaded and fried.
• Air Fryer Chicken Parmesan – Air fried chicken stays juicy under the sauce and cheese.

Common mistakes and how to avoid them

It’s easy to end up with dry chicken breast when frying. Avoid these mistakes:

• Overcooking – Use a meat thermometer and don’t cook past 165°F internal temperature.
• High heat – Pan frying over high heat dries out the exterior too quickly.
• Skipping brining/marinating – This infuses flavor and moisture into the chicken before cooking.
• No resting time – Letting chicken rest after cooking allows juices to redistribute.
• Filling the pan – Crowding the pan steams chicken instead of frying evenly.
• Thick cuts – Pound chicken breasts to an even thickness so they fry uniformly.
• Breading too soon – Breading chicken long before frying allows the coating to absorb moisture.

Top tips for fried chicken breast success

Keep these top tips in mind for frying chicken breast that’s moist and tasty every time:

• Brine or marinate – Buttermilk, yogurt, pickle juice all infuse flavor and moisture.
• Pat chicken dry – Remove excess moisture before dredging so coating sticks.
• Use instant-read thermometer – Don’t overshoot the 165°F target temperature.
• Allow oil to reheat – Let oil come fully back to temperature between batches.
• Fry in batches – Avoid overcrowding the pan which causes steaming.
• Rest before serving – Give chicken 5-10 minutes for juices to redistribute.
• Check for doneness – Cut into thickest section of breast to ensure cooked through.

Conclusion

Frying chicken breast while keeping it tender and moist requires attention to detail. With the right technique, marinades, controlled oil temperatures, and proper cooking times and temperatures, you can achieve perfectly juicy fried chicken breast. Avoid overcooking, high heat, and crowding the pan. Soak chicken in buttermilk or brine before cooking. Use a thermometer and let chicken rest before serving. With these tips, you’ll be enjoying flavorful, moist chicken breast straight from the fryer.