I made this fried chicken breast expecting something simple, but the peanut batter and sparkling water gave it a light, crispy coating that really stood out. Served over lettuce with almonds and sauce, it tasted like something from a favorite restaurant.
What brings this fried chicken breast recipe to life is the sauce, just stock, vinegar, soy sauce, and chili, but it hits all the right notes.
I pour it on just before serving so the crispy coating stays intact, and it pairs perfectly with the fresh lettuce and spring onions for balance.
The batter stands out from your usual fried chicken recipes. Made with crushed roasted peanuts and soda water, it creates a crisp, golden crust that's light yet still incredibly crunchy.
The egg binds everything together, while a final flour coating adds that perfect crunch.
I've tested different versions, but this one always wins. The chicken is thinly sliced for even cooking, and the double-coating gives it a great texture inside and out.
Whether you're making pan fried chicken for a weeknight dinner or a fresh twist on crispy chicken, this one's simple, flavorful, and always satisfying.
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⭐Why You'll Love This Fried Chicken Breast
- The Batter Has a Secret Twist: Roasted peanuts in the mix give the crust a deeper flavor and a satisfying crunch.
- It Fries up Fast: Because the chicken is sliced thin, it cooks quickly and stays juicy every time.
- There's a Full Meal on the Plate: Crispy chicken, crisp lettuce, and savory sauce come together with fresh garnish, all in one dish.
- The Sauce Comes Together in Minutes: You don't need much, just a few pantry staples that, when combined, deliver a punch of flavor.
- It's Perfect for Casual or Special Meals: Whether it's a weeknight dinner or you're feeding guests, it always feels special.
🧾Fried Chicken Breast Ingredients
Here's what you need to make this delicious Fried Chicken Breast recipe:
- Chicken Breasts: I slice each one in half to create thin, even pieces that cook quickly and stay tender inside.
- Salt and Black Pepper: A light seasoning on the chicken gives it a simple but essential base flavor before frying.
- Roasted Peanuts: I crush these just enough to keep some texture; they bring a nutty depth to the batter that really makes it unique.
- All-Purpose Flour and Cornstarch: This combo keeps the batter crisp while still light, especially when mixed with soda water.
- Baking Powder and Baking Soda: These help give the coating a little puff and crispness without being too thick.
- Garlic Powder, Salt, Black Pepper: I like this trio to add just the right amount of kick to the coating.
- Soda Water or Sparkling Water: I always use it cold from the fridge; it keeps the batter bubbly and light.
- Egg: Adding it at the end helps bring the batter together and stick to the chicken just right.
- Flour and Salt for Coating: After dipping in the batter, this second coat helps lock everything in and gives that signature crisp crust.
- Lettuce: Just half a head, roughly chopped; I like using this as a fresh, crunchy bed for the fried chicken.
- Spring Onion and Roasted Almond Flakes: I sprinkle these on top for color, crunch, and a pop of flavor.
- Water and Chicken Stock Cubes: These form the base of the sauce; it's simple but packed with flavor.
- Soy Sauce, Hot Chili Sauce, Vinegar: Just a little of each adds a savory, spicy, and tangy balance.
- Cornstarch and Water: Stirred together into a slurry, this thickens the sauce quickly without lumps.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Fried Chicken Breast
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Slice the chicken breasts lengthwise into 8 thin pieces and season with salt and pepper.
2. In a large bowl, mix ground roasted peanuts, flour, cornstarch, baking powder, baking soda, garlic powder, salt, and pepper. Add soda water and a whisked egg, mixing until smooth. In a separate bowl, prepare the coating with flour and salt. Dip the chicken in the batter, let the excess drip off, then coat in the flour mixture.
3. Fry the chicken in hot oil for 6-8 minutes per side until golden and cooked through.
4. Place chopped lettuce on a serving dish, top with sliced chicken, spring onions, and almond flakes. Make the sauce with stock, soy sauce, chili sauce, vinegar, and thickened cornstarch slurry. Drizzle over fried chicken breast and serve hot.
💭Tips for Recipe Success
Grind the Peanuts Separately: I like to grind the peanuts in a food processor before mixing the batter; it keeps the texture more consistent and makes sure the batter isn't too thick.
Prep the Sauce First: I always make the sauce right after prepping the chicken, so it has time to cool slightly before serving. This way it thickens just right and doesn't steam the crispy crust.
Shred the Lettuce Finely: I prefer slicing the lettuce into thin strips because it makes the dish easier to eat and helps catch the sauce in each bite.
Use a Deep Fry Thermometer: If I'm unsure, I check the oil with a thermometer and keep it around 175°C (350°F); that's my sweet spot for golden crust without overcooking.
Leftover Storage Tip: I store any leftovers in an airtight container, but I always add a layer of paper towels to stop the crust from turning soft.
🍗More Chicken Recipes to Try!
Love this Fried Chicken Breast? You'll also enjoy these chicken recipes:
- Lemon Pepper Chicken Breast
- Chicken Croquettes
- Korean Fried Chicken
- Chicken One-Pot Rice(Spanish Rice Recipe)
- Honey Garlic Chicken
- Spicy Chicken Sandwich
- Chicken Kiev
- Easy Skillet Chicken Thighs
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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Recipe
Fried Chicken Breast
Ingredients
- 4 Chicken Breasts
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For the Batter:
- 40 g Roasted Peanuts
- 250 g All-Purpose Flour
- 250 g Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 300 ml Soda Water or Sparking Water
- 1 Egg
For the Coating:
- 250 g All-Purpose Flour
- 1 teaspoon Salt
For Salad:
- ½ Lettuce
For Garnish:
- Spring Onion
- Roasted Almond Flakes
For the Sauce:
- 300 ml Water
- 2 Chicken Stock Cubes
- 2 teaspoon Soy Sauce
- 1 teaspoon Hot Chili Sauce
- 1 teaspoon Vinegar
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
- Slice the chicken breasts in half lengthwise to make 8 thin pieces.
- Season with salt and black pepper. Set aside while you prepare the batter.
- In a large bowl, mix ground roasted peanuts, flour, cornstarch, baking powder, baking soda, garlic powder, salt, and black pepper.
- Pour soda water into the flour mixture and whisk until smooth.
- Whisk the egg separately, then stir it into the batter until well combined.
- In a separate bowl, mix flour and salt for the coating.
- Dip each chicken piece into the batter, let excess drip off, then coat in the flour mixture.
- Heat oil in a large skillet over medium-high heat.
- Fry the chicken until golden brown and cooked through, about 6-8 minutes per side.
- Remove and drain on paper towels.
- Chop the lettuce and spread it on a serving dish.
- Slice the fried chicken and place it over the lettuce.
- Garnish with chopped spring onions and roasted almond flakes.
- In a saucepan, bring water to a boil and dissolve the chicken stock cubes.
- Add soy sauce, hot chili sauce, and vinegar.
- Mix cornstarch with water to make a slurry, then stir it into the sauce until thickened.
- Drizzle the sauce over the chicken and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This fried chicken breast is a total game-changer! The coating is perfectly crunchy, and the chicken is incredibly moist. The flavor is spot on!