Make the BEST Pan fried chicken breasts. Enjoy Intense restaurant quality flavor and REALLY juicy, tender meat. This simple method of pan frying chicken will have your meat on the table in 30 minutes. Pan fried chicken is great in salads and with many side dishes. So many choices.
Have you ever had the chicken salad at a good restaurant? So flavorful, perfectly seasoned and deliciously moist with the flavor seared right into the meat. That was the flavor I wanted for my homemade pan fried chicken.
Watch Me Make Pan Fried Chicken!I tried several different ideas and researched a lot before I found the key to perfect pan fried chicken. Maybe you were raised with chicken recipes. Maybe you learned all about chicken recipes from your family chef. OR …maybe your like me.
My dad hated chicken for dinner. He raises his birds and collects the eggs. Sentimental guy. He loves taking care of his laying hens. Only a few of our chickens ever made it to the dinner table. Usually the mean old roosters. My family ate a LOT of hamburger when I was growing up. 🙂
I didn’t earn my chicken frying spurs till I married. My hubby is a chicken fan. And it’s such a healthy meat I just had to figure out how to make it properly.
At restaurants, the Chicken Caesar salad was my go to meal. By golly I wanted to make it like that at home. Hubby was all for it. After a lot of trails and ‘meh’ results I got it right.
Now my family requests this pan fried chicken recipe all the time. I serve it with brown rice quinoa blend, Mexican cornbread, sourdough and my roasted vegetables when I want a healthy, quick and easy weeknight dinner. I can have it on the table in about a half hour.
Pan Fried Chicken Breast Recipe:
You can use this method for chicken thighs or tenders as well as breasts. However, the amount of time they will need to fry will vary depending on the thickness of the meat.
TIPS: The secrets to truly excellent pan fried chicken
- Season your meat liberally. I use salt, pepper and Creole seasonings most of the time. Montreal steak or chicken seasonings, onion powder or garlic powder are also good choices. You can basically do almost anything with chicken. So decide how your going to use the chicken and then add a nice even coating of seasonings to BOTH sides of the meat. Choose spices that enhance the meal properly.
- Use a proper oil. I like olive oil best but it’s not a high heat oil. Coconut oil, peanut oil or avocado oil are all good higher heat oil choices. Stay away from cheap vegetable oils. They don’t have the flavor you need for this recipe. You won’t get the best result from them.
- Use a heavy cast iron skillet or one with an anodized aluminum bottom and a lid. Ceramic coated cast iron skillets will also give you a nice even heat that will cook your chicken to perfection. Your chicken can overheat and burn on the bottom in a thin bottomed skillet. The problem is the chicken might not get thoroughly cooked through if you have to remove it early to prevent over browning. OR the pan may not sear the meat properly. Which means you’ll lose flavor and moisture.
- Preheat your skillet to medium high heat. We need to attain medium high before adding the breasts. We are searing chicken breasts to seal the seasoning flavor right into the meat and seal in the juices.
- USE TONGS TO handle your chicken meat at all stages of cooking. Not a meat fork or knife. Do not test your chicken breast meat for doneness with a knife. It must NOT be pierced until completely cooked and rested for prime juiciness.
- Cover your chicken while pan frying. Covering the chicken eliminates messing oil splattering all over your stove. But most important the chicken benefits from cooking covered. Covering the fry pan drives the heat into the center of the chicken while the outside is searing. That’s how you keep the meat moist and get it done all the way through.
- How Long to pan fry chicken is another important point. You want the chicken seared and the juices sealed. And you need the middle done too. For most chicken breasts five minutes a side will be just right. If you have an extremely THICK chicken breast you may have to cut it lengthwise before cooking. If you are cooking a thin small breast or thighs or tenders 3 minutes may be all you need per side. Maybe even less. WATCH it.
- The chicken is done to perfection when the outside is golden brown and the chicken is plump with no pink showing anywhere. BUT DON”T CUT IT YET. If it is still slightly pink in the middle the next step will get it thoroughly done.
- REST your pan fried chicken covered with foil about 10 minutes. BEFORE you cut into it. Resting your meat will help it to finish the cooking process. AND help it retain the juices if you leave it alone. Promise. This is a critical step!
NUTRITION: This recipe nutrition in based on a single 8 oz. chicken breast per person. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: one 8 oz. chicken breast
Amount Per Serving:Calories: 258 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 102mg Sodium: 89mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 37g
NUTRITION: This recipe nutrition in based on a single 8 oz. chicken breast per person.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.