Well, I’ll tell you what—if there’s one smell that can bring the whole family to the kitchen faster than you can say “supper’s ready,” it’s chicken frying in a cast iron skillet.
I’ve made this fried chicken fillet recipe so many times, I could do it with my eyes closed. And honestly? I probably have, back when the babies were little and someone was always hanging off my hip.
It’s not fancy. It’s not fussy. It’s just good. Golden, crispy on the outside, juicy on the inside—like it oughta be. Every bite feels like home.
What Makes This So Dang Good?
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The buttermilk soak—tenderizes the chicken and gives it that Southern tang
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That seasoned flour—simple, but it hits just right
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Crispy crust + juicy middle—not dry, not greasy, just right
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No bells, no whistles—just real food, cooked with care
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It’s a crowd-pleaser—even Uncle Bill who “don’t like chicken” always goes back for seconds
Here’s What You’ll Need
No need to print a grocery list a mile long. Most of this is already in your pantry or fridge.
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4 boneless, skinless chicken fillets (or breasts sliced in half lengthwise)
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2 cups buttermilk (or milk + splash of vinegar if you’re improvisin’)
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2 cups all-purpose flour
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1 tbsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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Vegetable oil (for frying—just enough to get it about an inch deep in the pan)
Heads up: If you’re out of something, I promise it won’t ruin supper. I’ve used seasoned salt, chili powder, even a little ranch powder before. No one noticed—just licked their fingers and asked for more.
Let’s Get Cooking
1. Start with the Soak
Put your chicken in a shallow dish and pour the buttermilk all over it. Cover it up and stick it in the fridge. Give it at least two hours—overnight is even better if you’ve got the time.
(And if you’re running behind? Even 30 minutes in buttermilk is better than nothing. I’ve had those days too.)
2. Mix Your Flour & Seasonings
In a big bowl, stir together the flour, paprika, garlic powder, onion powder, salt, and pepper. Use a fork or your hand—whatever’s clean.
3. Heat That Oil
Pour about an inch of oil into your skillet (cast iron if you’ve got it—mine was my mama’s). Set it over medium-high heat until it’s good and hot. Around 350°F if you’re checking, or until a pinch of flour sizzles when it hits the oil.
4. Coat Your Chicken
Take the fillets out of the buttermilk and let the extra drip off. Dredge each one in the seasoned flour, pressing it in so the coating sticks real nice.
Wanna go extra crispy? Dip it back in buttermilk, then dredge again. I don’t always do it, but when I do? Folks notice.
5. Fry ‘Em Up
Gently lay the chicken in the hot oil. Don’t crowd the pan—work in batches if you need to. Fry each fillet 4–5 minutes per side, or until it’s golden brown and cooked through.
If you’re not sure? Use a meat thermometer—165°F in the middle and you’re good to go.
6. Drain & Rest
Transfer the fillets to a plate lined with paper towels. Let ’em rest a minute before serving. This helps keep the crust crisp and your fingers unburned.
Some Ideas If You’re Feelin’ Creative
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Want it spicy? Add a dash of cayenne pepper or hot sauce to the buttermilk.
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Want it extra crispy? Mix in a bit of cornmeal or panko with the flour.
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No frying tonight? Coat the fillets and bake at 400°F for 20–25 mins.
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Feeding someone gluten-free? Use a GF flour blend—works just fine.
Serve it up with mashed potatoes, coleslaw, green beans, or cornbread. Heck, even just a biscuit and some honey butter will do the trick.
What About Leftovers?
If you have any—bless you for showing restraint.
Fridge: Store in an airtight container for up to 3 days.
Reheat: Best in the oven or air fryer to keep that crisp.
Freeze: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight and reheat until hot.
Microwave? Only if you’re in a real hurry. Otherwise, it’ll make the crust sad.
