Ingredients:

  • 1.5 lbs boneless, skinless chicken breast
  • 1 tsp lemon juice
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken completely dry using paper towels. Note: Moisture is the enemy of a crispy crust; any surface water will create steam.
  2. Drizzle the lemon juice over the meat and let it sit for 2 minutes while you prep the dry mix.
  3. Whisk the flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Make sure the spices are evenly distributed so every bite is seasoned.
  4. Dredge each piece of chicken in the flour mixture, pressing firmly to ensure it sticks.
  5. Shake off the excess flour vigorously. Note: You want a fine dusting, not a thick paste, or it will turn gummy in the pan.
  6. Place the breaded chicken on a wire rack for 5 minutes. This lets the flour hydrate and form a glue with the chicken's surface.
  7. Heat the neutral oil in a large skillet over medium high heat until it shimmers.
  8. Lay the chicken away from you into the pan to avoid grease splatters. Cook for 5-6 minutes without moving the pieces.
  9. Flip the chicken once the edges are visibly golden and the meat releases easily from the pan.
  10. Add the butter to the pan and spoon the foaming fat over the chicken for the final 2 minutes. Cook until the internal temperature hits 165°F and the crust is a deep mahogany.