Learn how to make chicken fillet with a crispy golden crust and juicy center! Marinated in buttermilk, coated in panko, and pan-fried to perfection.
I still remember the first time I tried to make a crispy chicken fillet at home. It was a disaster. The breading fell right off, the inside was dry, and it tasted nothing like the restaurant-style crispy chicken I was craving. I nearly swore off homemade fried chicken for good.
But I’m stubborn when it comes to food, so I kept tweaking and testing. And after many trial-and-error nights in the kitchen (and more than a few burnt pieces of chicken), I finally cracked the code.
The secret? Buttermilk for tenderness, panko for crispiness, and a quick bake in the oven to lock in that juicy goodness.
Now, I can confidently say this is the best homemade chicken fillet recipe I’ve ever made. It’s my go-to for everything—sandwiches, salads, or just a crispy snack when I’m feeling fancy. And trust me, once you try it, you won’t want to make chicken any other way!
Why You’ll Love This Chicken Fillet Recipe?
- Crispy, Golden Perfection – Thanks to panko breadcrumbs, the crunch factor is next level.
- Juicy & Flavorful – The buttermilk marinade makes every bite tender and packed with flavor.
- Freezer-Friendly – Make a batch, freeze them, and cook whenever you need a quick meal.
- Way Better Than Fast Food – No weird ingredients, no artificial fillers, just real, good food.
- Versatile & Customizable – Want it spicy? Extra crispy? Gluten-free? You got it.
Ingredient Notes:
Before we dive in, let’s talk about what makes this chicken fillet so dang good.
- Chicken Breast – I like slicing them thin for quicker cooking, but you can pound them out if needed.
- Buttermilk – The magic ingredient! It tenderizes the chicken and helps the breading stick.
- Flour – Acts as a base layer so everything adheres properly.
- Chili Powder & Garlic Powder – Just enough to give it a little kick without overpowering.
- Eggs – Essential for binding the coating together.
- Panko Breadcrumbs – The key to that super crispy crust. Regular breadcrumbs just don’t compare!
- Oil (Olive or Canola) – Helps get that gorgeous golden brown finish.
How To Make Chicken Fillet?
Alright, let’s get cooking! Follow these steps for the best homemade crispy chicken fillet.
Step 1: Marinate the Chicken
Place the chicken strips in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for at least 4 hours (overnight is even better).
Short on time? Even 30 minutes will help, but longer is best for tenderness.
Step 2: Prep the Breading Stations
Set up a simple three-bowl station for the perfect crispy coating:
- Flour Mix: In the first bowl, whisk together flour, chili powder, garlic powder, salt, and pepper.
- Egg Wash: Beat the eggs in the second bowl.
- Panko Coating: Pour panko breadcrumbs into the third bowl.
Trust me, setting everything up ahead of time makes the process so much smoother.
Step 3: Coat the Chicken
Now, let’s get those fillets crispy!
- Take a chicken strip from the buttermilk, letting the excess drip off.
- Coat it in the flour mixture, making sure every inch is covered.
- Dip it into the beaten eggs, allowing any extra to drip off.
- Press it firmly into the panko breadcrumbs to ensure the crunchiest coating possible.
Repeat with all your chicken pieces.
Want To Save This Recipe?
Step 4: Freeze (Optional for Meal Prep!)
If you want to make these ahead, lay the breaded fillets on a baking sheet and freeze for 4 hours. Once solid, transfer them to a freezer bag and store for up to 3 months.
When you’re ready to cook, you can fry them straight from the freezer—just add a couple of extra minutes to the cooking time!
Step 5: Cook the Chicken
Heat 3 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the chicken fillets in a single layer.
- Cook for 3 minutes per side until golden brown.
- Transfer to a 350°F oven and bake for 5 more minutes to ensure they’re fully cooked.
How do you know it’s done? The internal temperature should hit 165°F, or the juices should run clear when cut.
Storage Options:
- Refrigerate: Store cooked fillets in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to keep them crispy.
- Freeze: Store uncooked, breaded fillets in the freezer for up to 3 months. Cook straight from frozen—just add a few extra minutes.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas!
- Spicy Chicken Fillet: Add cayenne pepper or hot sauce to the buttermilk marinade.
- Gluten-Free Version: Use gluten-free flour and gluten-free breadcrumbs.
- Air Fryer Option: Cook at 375°F for 12 minutes, flipping halfway through.
- Baked Version: Skip frying and bake at 400°F for 20 minutes, flipping halfway.
What to Serve with Chicken Fillet?
This crispy chicken fillet is so versatile! Here are some ways to enjoy it:
- Classic Combo: Serve with fries and coleslaw.
- Healthier Option: Pair with roasted veggies or a fresh salad.
- Sandwich Style: Stack it on a toasted bun with lettuce, tomato, and mayo.
- Dipping Sauce: Try honey mustard, BBQ sauce, or ranch.
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Absolutely! Thighs are juicier, but they might take a little longer to cook.
How do I keep the breading from falling off?
Press the breadcrumbs firmly onto the chicken and let them rest for 5 minutes before cooking.
Can I make this dairy-free?
Yes! Swap buttermilk for coconut milk with a splash of lemon juice.
And that’s it—your foolproof guide to making crispy, juicy, homemade chicken fillet! Whether you’re meal-prepping, making a quick dinner, or just craving some crunchy goodness, this recipe always delivers.
Try it out and let me know—what’s your favorite way to serve crispy chicken fillet? Can’t wait to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How To Make Chicken Fillet
Ingredients
For the Chicken Fillet:
- 1 ½ lbs 675 g skinless, boneless chicken breasts, cut into ¼-inch (½ cm) thick strips
- 1 cup 250 ml buttermilk
For the Breading:
- ½ cup 125 ml unbleached all-purpose flour
- 1 tablespoon 15 ml chili powder
- ½ teaspoon 2.5 ml garlic powder
- ½ teaspoon 2.5 ml salt
- ¼ teaspoon 1.25 ml black pepper
- 3 large eggs lightly beaten
- 2 ½ cups 625 ml panko breadcrumbs
- 3 tablespoons 45 ml olive oil or canola oil
Instructions
Marinate the Chicken
- In a mixing bowl, combine the chicken strips with the buttermilk, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for optimal tenderness and flavor.
Prepare the Breading Stations
- Prepare three separate bowls for the breading process:Flour Mixture: In the first bowl, mix the all-purpose flour, chili powder, garlic powder, salt, and black pepper.Egg Wash: In the second bowl, beat the eggs until smooth.Breadcrumb Coating: Place the panko breadcrumbs in the third bowl.
Coat the Chicken Fillets
- Remove the marinated chicken from the refrigerator and allow any excess buttermilk to drip off. Proceed with the breading process as follows:
- Dredge each chicken strip in the flour mixture, ensuring an even coat.
- Dip the floured chicken strip into the beaten eggs, allowing any excess to drip off.
- Coat the strip thoroughly in panko breadcrumbs, pressing gently to ensure adhesion.
- Repeat the process until all chicken fillets are breaded.
Freezing (Optional for Meal Prep)
- For storage and convenience, the breaded fillets can be frozen before cooking. Arrange the coated chicken fillets on a parchment-lined baking sheet and freeze for 4 hours. Once fully frozen, transfer them to a resealable freezer bag for up to 3 months.
Cooking the Chicken Fillets
Pan-Frying Method
- Heat 3 tablespoons of oil in a large non-stick skillet over medium heat.
- Once the oil is hot, carefully place the fillets in the pan in a single layer.
- Cook for 3 minutes per side, or until golden brown and crispy.
- Transfer the fillets to a 350°F (180°C) oven and bake for an additional 5 minutes to ensure the interior is fully cooked.
- Tip: The internal temperature should reach 165°F (75°C) for safe consumption.
Baking Method (Healthier Option)
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly spray the coated chicken fillets with cooking oil.
- Bake for 20 minutes, flipping halfway through, until golden brown and fully cooked.
Air Fryer Method
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the chicken fillets with cooking oil.
- Air fry for 12 minutes, flipping halfway through.
Notes
- Use gluten-free all-purpose flour in place of regular flour.
- Replace panko breadcrumbs with gluten-free panko or crushed gluten-free cornflakes.
- Ensure the chili powder and garlic powder are free from additives that may contain gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
