Crispy Fried Chicken with Fresh Vegetables and Sweet Chili Sauce
Golden, crunchy fried chicken paired with crisp lettuce, cool cucumber, and tangy-sweet chili sauce. A satisfying meal that's quick to prepare and bursting with flavor.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 2 cups vegetable oil for frying
- 2 cups fresh lettuce leaves
- 1 medium cucumber, sliced
- ½ cup sweet chili sauce
Instructions
- 1
Pat the chicken breasts dry with paper towels to remove surface moisture, which helps them fry crispy rather than steam. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about half an inch.
- 2
In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and paprika until evenly combined. This seasoned coating will give the chicken its flavorful, crispy exterior.
- 3
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (use a cooking thermometer for accuracy). Once the oil shimmers and a pinch of flour sizzles immediately when dropped in, it's ready for frying.
- 4
Dredge each chicken breast in the seasoned flour mixture, coating both sides evenly and shaking off excess flour. Carefully place the breasts into the hot oil, working in batches if needed to avoid overcrowding the pan.
- 5
Fry the chicken for 6-7 minutes per side, turning once halfway through, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. The chicken should sound crispy when you tap it with the spatula.
- 6
Transfer the fried chicken to a paper towel-lined plate to drain excess oil while it cools for 2-3 minutes. This keeps the crust crispy while the interior stays juicy.
- 7
Arrange the fresh lettuce leaves and cucumber slices on serving plates as a bed for the chicken. The cool, crisp vegetables provide a refreshing contrast to the warm, golden chicken.
- 8
Place the fried chicken on top of the vegetables and drizzle generously with sweet chili sauce, or serve the sauce on the side for dipping. Serve immediately while the chicken is still hot and crispy.
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