best pan fried chicken recipe

Written ByJenny Smyth Posted on
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The Best best pan fried chicken recipe

I’ve been cooking for my family for years, and one of their favorite dishes is my pan-fried chicken recipe. It’s a classic comfort food that never fails to hit the spot. I love how easy it is to make, and the flavor is always on point. The best part?

My kids devour it in seconds, and my husband requests it every week. This recipe is a staple in our household, and I’m excited to share it with you today. The history of pan-fried chicken dates back to the early days of American cuisine. It’s a technique that’s been passed down through generations, and I’ve taken some creative liberties to make it my own.

The key is to use high-quality ingredients, like fresh chicken breasts and a mixture of herbs and spices that add depth to the dish. When I cook pan-fried chicken, I like to think about the technique involved. It’s all about creating a crispy exterior while keeping the inside juicy and tender. To achieve this, you need to make sure your chicken is at room temperature before cooking, and then dredge it in flour seasoned with salt, pepper, and your choice of herbs.

The cooking process itself is relatively quick – just a few minutes per side – but the payoff is worth it. The chicken comes out golden brown and full of flavor, with a satisfying crunch from the breading. My family loves it served with mashed potatoes or roasted vegetables on the side. One of the best things about this recipe is how adaptable it is.

You can serve it for a special occasion or just a regular Tuesday night dinner. And let’s not forget about the health benefits – by using lean chicken breast and minimal oil, we’re keeping this dish relatively guilt-free. As I often do when cooking for my family, I like to think about how this dish makes me feel. It’s comforting, yes, but also reassuring – knowing that no matter what’s going on in our lives, we can always count on a delicious meal to bring us together.

Best Pan Fried Chicken

4.8 from 1494 votes

This pan fried chicken recipe delivers a crispy golden crust and juicy tender meat every time. The simple seasoning blend enhances the natural flavor of the chicken without overpowering it.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
3 tablespoons olive oil
2 tablespoons unsalted butter

👨‍🍳Directions

1Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2Season both sides of the chicken evenly with salt, black pepper, garlic powder, and paprika.
3Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4Dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
5Heat olive oil and butter in a large cast iron skillet over medium-high heat until the butter is melted and sizzling, about 2 minutes.
6Carefully place the breaded chicken breasts in the skillet without overcrowding, working in batches if necessary.
7Cook the chicken for 4 to 5 minutes on the first side until the crust is deep golden brown and crispy.
8Flip the chicken using tongs and cook for another 4 to 5 minutes on the second side until the internal temperature reaches 165 degrees F and the juices run clear.
9Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
10Let the chicken rest for 3 minutes before serving to allow the juices to redistribute.

🔧Equipment

Large cast iron skillet or heavy-bottomed pan
Meat mallet or rolling pin
Shallow bowls (3)
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 145mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 35g

📝Notes

For extra flavor, add 1 teaspoon of dried thyme or oregano to the flour mixture. To keep the crust extra crispy, do not cover the chicken after cooking.

This best pan fried chicken recipe is always a good idea for any occasion because it is simple, delicious, and feeds a crowd. I make it for family gatherings, potlucks, or just a regular Tuesday dinner, and it never disappoints.

To store leftovers, let the chicken cool completely, then place it in an airtight container in the fridge for up to 4 days. For reheating, put the chicken on a baking sheet in a 375 degree oven for 10 minutes to bring back the crispiness, or use an air fryer at 350 degrees for 5 minutes.

You can also serve it cold on a salad or slice it for sandwiches. This recipe works well for family gatherings because it is easy to double and everyone loves the crunchy skin and tender meat.

I hope you try it and make it your own.

❓ Frequently Asked Questions About Pan Fried Chicken

Q: What type of flour should I use for the breading?

For this recipe, I recommend using all-purpose flour as your base ingredient. However, feel free to experiment with other types of flour like whole wheat or gluten-free if you prefer.

Q: Can I use frozen chicken breasts?

No, it’s best to use fresh chicken breasts for this recipe. Frozen chicken may be more prone to drying out during cooking.

Q: How do I ensure my chicken stays juicy?

To keep your chicken moist, make sure not to overcook it! Use a meat thermometer to check for internal temperatures – 165°F (74°C) should be your target.

Q: Can I add other seasonings or spices?

Absolutely! This recipe is versatile enough to accommodate your favorite herbs and spices. Feel free to get creative and adjust the seasoning according to your taste preferences.

Q: Is this recipe suitable for vegetarians?

No, this recipe uses chicken as its main protein source. However, you can easily adapt it by substituting with plant-based alternatives like tofu or tempeh.

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