These crispy chicken fillets are seasoned to perfection and coated in a flavorful, golden crust. Whether pan-fried or air-fried, they deliver an irresistible crunch and tender bite. Great for weeknight dinners, meal prep, or homemade chicken sandwiches.
Ingredients
4 boneless, skinless chicken breasts (or thighs, pounded to even thickness)
1 cup buttermilk (or plain yogurt diluted with water)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
2 eggs, beaten
Oil for frying (vegetable or canola)
Baked cottage cheese eggs
Instructions
- Marinate the Chicken
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
Add chicken fillets and let marinate for at least 30 minutes or up to overnight in the fridge. - Prepare the Coating
In one bowl, mix flour and cornstarch.
In another bowl, beat the eggs.
Baked cottage cheese eggs
- Dredge the Chicken
Remove chicken from marinade. Dip each piece into flour mix, then egg, then back into the flour mixture for a double coating. - Fry
Heat oil in a skillet over medium-high heat.
Fry chicken for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
