Crispy Fried Chicken Breast
This crispy fried chicken breast uses a light peanut batter with soda water for an extra crunchy coating and juicy chicken inside. Served with savory sauce, lettuce, spring onions, and almond flakes, it has the flavor and texture of restaurant-style crispy chicken made at home.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
Peanut 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 sparkling water
- 1 large egg
Coating
- 250 g all-purpose flour
- 1 teaspoon salt
Sauce
- 300 ml water
- 2 chicken bouillon cubes
- 2 teaspoon soy sauce
- 1 teaspoon hot chili sauce
- 1 teaspoon vinegar
- 1 tablespoon cornstarch mixer with water
For Serving:
- Chopped lettuce
- Sliced spring onion
- Roasted almond flakes
Instructions
- Slice the 4 boneless, skinless chicken breasts in half lengthwise to make thinner cutlets, then season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Set aside while you prepare the batter.
- Add the ⅓ cup (40 g) roasted peanuts to a food processor and blend until finely ground.
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 cups (250 g) cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, and the ground peanuts.
- Pour in 1¼ cups (300 ml) soda water and whisk until smooth. Whisk 1 large egg separately, then stir it into the batter until well combined.
- In a separate bowl, combine 2 cups (250 g) all-purpose flour with 1 teaspoon salt for the coating.
- Dip each chicken piece into the peanut batter, allow the excess batter to drip off, then coat well in the flour mixture.
- Heat oil in a large skillet over medium-high heat. Fry the chicken for about 6–8 minutes per side until golden brown, crispy, and cooked through. Transfer to a wire rack or paper towels.
- To make the sauce, add 1¼ cups (300 ml) water, 2 chicken bouillon cubes, 2 tablespoons soy sauce, 1 tablespoon hot chili sauce, and 1 tablespoon vinegar to a saucepan. Bring to a simmer, then stir in the cornstarch slurry and cook until slightly thickened.
- Arrange chopped lettuce on a serving platter, top with sliced crispy fried chicken breast, sliced spring onions, and roasted almond flakes, then drizzle with the warm sauce before serving.
Notes
Use Cold Soda Water: I always use cold soda water because it helps create a lighter and crispier coating once fried.
Let the Batter Drip Off: Allowing some batter to drip off before coating the chicken in flour helps keep the crust crisp instead of heavy.
Fry in Batches: I like frying the chicken in batches so the oil temperature stays steady and the coating cooks evenly.
Keep the Sauce Separate for Leftovers: For leftovers, I store the sauce separately and reheat the chicken in the oven or air fryer to help bring back the crunch.
Nutrition
Calories: 458kcal | Carbohydrates: 79g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1282mg | Potassium: 341mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 4mg