Fried Chicken Breast: 6 Delicious and Versatile Recipes for Any Time of Day

Fried chicken breast is a classic and beloved dish that is enjoyed by many people around the world. There’s something about the crispy, golden-brown exterior and the juicy, flavorful meat that makes it a favorite for so many. Whether you’re making it at home or ordering it at a restaurant, fried chicken breast is always a satisfying and delicious option. Plus, with so many different ways to prepare and serve it, there’s something for everyone’s taste. Whether you like it spicy, savory, or sweet, there’s a fried chicken breast recipe out there for you. So go ahead and indulge in your love for this delicious dish – you won’t be disappointed!

1. Fried Chicken Breast Sandwich

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 4 hamburger buns
• Mayo, lettuce, tomato, and pickles, for toppings

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
6. Assemble the sandwiches by spreading mayo on each bun, placing a piece of chicken on the bottom bun, and topping with lettuce, tomato, and pickles.
7. Close the sandwiches with the top buns and serve immediately.

2. Fried Chicken Breast Alfredo Pasta

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 1 pound pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Chopped parsley, for garnish

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil. Cut the chicken into bite-sized pieces.
6. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
7. In a large saucepan, heat the heavy cream over medium heat until it begins to steam. Gradually stir in the Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth.
8. Add the cooked pasta and chicken pieces to the Alfredo sauce and toss to coat.
9. Serve the pasta in bowls, garnished with chopped parsley.

3. Fried Chicken Breast and Waffles

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs, beaten
• 4 tablespoons melted butter
• Maple syrup, for serving

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
6. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter.
7. Pour the wet mixture into the dry mixture and stir until just combined.
8. Heat a waffle iron and pour a ladleful of the batter into the center of the iron. Close the iron and cook the waffles until golden brown, about 5-7 minutes. Repeat with the remaining batter.
9. Serve the waffles topped with a fried chicken breast and a drizzle of maple syrup.

4. Fried Chicken Breast and Biscuit Pot Pie

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces
• 3/4 cup milk
• 1 cup frozen mixed vegetables
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil. Cut the chicken into bite-sized pieces.
6. Preheat the oven to 425°F.
7. In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the milk and stir until a soft dough forms.
8. On a lightly floured surface, roll out the biscuit dough to about 1/2 inch thickness. Cut into small circles using a biscuit cutter or the rim of a glass.
9. In a large saucepan, bring the chicken broth to a boil. Add the frozen vegetables and cooked chicken pieces and stir to combine.
10. In a small bowl, whisk together the heavy cream and a pinch of salt and pepper. Pour into the saucepan and stir until the sauce thickens slightly.
11. Pour the chicken and vegetable mixture into a baking dish and top with the biscuit dough circles.
12. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

5. Fried Chicken Breast and Mashed Potato Bowl

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 2 pounds potatoes, peeled and quartered
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper, to taste
• 1 cup frozen mixed vegetables
• 1 cup gravy (store-bought or homemade)

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil. Cut the chicken into bite-sized pieces.
6. In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes.
7. Drain the potatoes and return them to the pot. Mash the potatoes with the milk, butter, salt, and pepper until smooth.
8. In a separate pan, cook the frozen vegetables according to the package instructions.
9. To assemble the bowls, divide the mashed potatoes between 4 bowls. Top each with a piece of fried chicken, cooked vegetables, and a drizzle of gravy.

6. Fried Chicken Breast and Coleslaw Salad

Ingredients:

• 2 chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper, to taste
• Oil, for frying
• 1 head green cabbage, finely shredded
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seeds
• Salt and pepper, to taste

Instructions:

1. Preheat a deep fryer or large pot filled with oil to 350°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with a pinch of salt and pepper.
3. Dip each chicken breast in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each piece evenly.
4. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until the breading is golden brown and the chicken is cooked through.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil. Cut the chicken into bite-sized pieces.
6. In a large bowl, mix together the cabbage, mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until the cabbage is well coated.
7. Divide the coleslaw between 4 bowls and top each with a piece of fried chicken.

Serve immediately and enjoy!