Southern Fried Chicken Fillets
Golden and crispy on the outside, juicy and tender on the inside — these Southern fried chicken fillets are soaked in buttermilk and dredged in a seasoned flour coating that delivers pure comfort food bliss.
Ingredients
- 4 boneless, skinless chicken fillets
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Fresh parsley optional, for garnish
Instructions
- Place the chicken fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
- In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each fillet in the seasoned flour mixture, ensuring an even coating.
- Carefully place the coated chicken fillets in the hot oil, frying them in batches if necessary to avoid overcrowding the pan.
- Fry each fillet for about 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F.
- Remove the fillets from the oil and let them drain on a plate lined with paper towels.
- Serve the chicken fillets hot, garnished with a sprinkle of fresh parsley if desired.
Notes
Serve with mashed potatoes, collard greens, or cornbread for a full Southern-style supper. For a little extra kick, add a dash of cayenne to your flour mix.
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