simple pan fried chicken recipe
The Best simple pan fried chicken recipe
I have been making this simple pan fried chicken recipe for years and it never fails to please my family. The chicken comes out juicy on the inside with a beautiful golden crust on the outside. It is one of those meals that feels special but is actually very easy to put together on a busy weeknight.
My kids absolutely love this chicken. They ask for it at least once a week and I am happy to oblige because it is a healthy dinner option. Pan frying uses less oil than deep frying so you get that crispy texture without all the extra fat.
Plus chicken breast is a great source of lean protein which keeps everyone full and satisfied. This recipe is perfect for everyday dinners but also works well for casual get togethers. I often make it when we have friends over because it pairs nicely with a simple salad or roasted vegetables.
The seasoning is simple enough that even picky eaters enjoy it but you can easily adjust the spices to suit your taste. One of the things I love most about this recipe is how straightforward it is. You do not need any fancy equipment or hard to find ingredients.
Just a good skillet some basic spices and a few minutes of your time. The key is getting the pan hot enough so the chicken sears properly and does not stick. Once you get the hang of it you will be making this chicken all the time.
Simple Pan Fried Chicken
Juicy chicken breasts with a golden brown crust made right in a skillet. This easy recipe uses basic pantry spices and takes less than 30 minutes from start to finish.
🥘Ingredients
For the Chicken
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Pan Fried Chicken Works
To store leftover pan fried chicken let it cool completely then place it in an airtight container in the refrigerator. It will keep for up to 4 days. To reheat place the chicken in a skillet over medium heat with a splash of chicken broth or water and cover it with a lid.
This helps the meat stay moist and brings back some of the crispiness. You can also reheat it in an oven at 350 degrees Fahrenheit for about 10 minutes. This simple pan fried chicken is perfect for any occasion from a quick weeknight dinner to a family gathering.
I love serving it with mashed potatoes and green beans or slicing it over a fresh garden salad. The leftovers are great for lunch the next day either cold in a wrap or reheated. This recipe has become a staple in my kitchen and I hope it becomes one in yours too.
❓ Frequently Asked Questions About Pan Fried Chicken
1. How do I keep the chicken from sticking to the pan?
Make sure your pan is hot enough before adding the chicken. The oil should shimmer and move easily around the pan. Also pat the chicken dry with paper towels before seasoning to remove excess moisture. This helps create a good sear and prevents sticking.
2. Can I use chicken thighs instead of breasts?
Yes boneless skinless chicken thighs work great for this recipe. They have a bit more fat so they stay very juicy. Cook them for about 6 to 7 minutes per side or until they reach 165 degrees Fahrenheit internally.
3. What is the best oil for pan frying chicken?
Olive oil or avocado oil are good choices because they have a high smoke point. You can also use vegetable oil or canola oil. Avoid butter alone as it can burn at high heat but combining it with oil works well.
4. How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the chicken breast. It should read 165 degrees Fahrenheit. The outside should be golden brown and the juices should run clear when you cut into it.
5. Can I add a sauce to this pan fried chicken?
Absolutely after removing the chicken from the pan you can add a splash of chicken broth or white wine to deglaze the pan. Scrape up the browned bits and stir in a tablespoon of butter for a quick pan sauce. Pour it over the chicken before serving.