Pan-fried crispy chicken breast is a beloved dish known for its delectable combination of a golden, crunchy exterior and juicy, tender interior. This cooking method involves coating chicken breasts in a seasoned flour or breadcrumb mixture and then frying them in a pan with hot oil until perfectly crisp. The origin of pan-fried chicken can be traced back to Southern United States cuisine, where fried chicken became a staple in the 19th century. It was popularized by African American cooks who blended their culinary traditions with available ingredients, creating a dish that quickly gained widespread appeal. The concept of frying chicken, however, has roots in various cultures around the world, each adding their unique twist to the preparation. Pan-fried crispy chicken breast is popular for several reasons. First, it offers a quick and straightforward cooking method that delivers consistently delicious results. The contrast between the crispy crust and the succulent meat creates a satisfying texture that appeals to many palates. Additionally, chicken breast is a lean source of protein, making it a healthier option compared to other cuts of meat. Its versatility also plays a significant role in its popularity, as it can be paired with a wide range of side dishes, from salads and vegetables to rice and pasta, making it a favorite for both family meals and special occasions.
Why make this breaded chicken?
Simple and easy – This recipe is a simpler version of my chicken schnitzel or parmesan-crusted chicken. Simple pantry staples – Chicken breast is all you need to make this dish because all the rest of the ingredients are pantry staples. The breadcrumb coating keeps the chicken tender and juicy. While the butter adds that nice crispness. Complete meal in 30 minutes – The breaded chicken takes less than 30 minutes to make. Simultaneously, you can also make a side of mashed potatoes, roast potatoes or rice such as my turmeric rice or rice pilaf with fruit and nuts. Leftovers keep well for days in the fridge and can be frozen in an airtight container for up to a month.
Step-by-step: How to pan fry chicken breasts
Prep chicken: Cut each chicken breast horizontally into two, so you have 8 slices. Flatten the pieces with a mallet, meat tenderizer, or rolling pin. Using a paper towel, pat dry the chicken pieces, season with salt and pepper, and set aside to marinate for a while. Pro tip – Alternatively, you can also ask your butcher to butterfly and prepare these for you as well.
Marinate chicken: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, ensuring no lumps. Dip the chicken pieces in the marinade and let marinate for 15 minutes to an hour.Pro tip: leave this to marinate for up to 2 hours.
Breading mixture: In a flat tray, shallow dish or, plate, combine panko bread crumbs, sesame seeds, and parsley. Season with salt and black pepper. Combine well.Pro tip : Make sure you combine the mixture well after seasoning so there is no uneven seasoning around the chicken. Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.Pro tip – I like to use one hand for the wet chicken and the other for the dry breadcrumb mixture. This prevents the panko breadcrumbs from getting lumps. Set aside while you do all the rest of the chicken pieces.Pro tip – You can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.
Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken on a clean paper hand towel to absorb excess fat.
Freezing– make ahead
Precooked – Cook them as we do above. When they are cold, place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry), these are great to have on hand. Just thaw as many as you need in the microwave. Breaded(not cooked): Freeze them uncooked as you see in the image below. All you do is place them uncooked in a ziplock bag, remove as much air, and lay them flat in the freezer until frozen. Once they are frozen you can stack them up and store them away in the corner of the freezer until you need them.To re-use just thaw them in the fridge for a couple of hours and cook them as we do below. My kids love chicken schnitzel so I have these on hand for busy cake days and it’s such a blessing.
Tips for success
Pound the Chicken: Ensure even cooking by pounding the chicken breasts to a uniform thickness. This helps prevent the exterior from burning while the interior cooks through. Season Thoroughly: Season the chicken breasts with salt, pepper, and other desired spices before breading to infuse flavor directly into the meat. Bread Properly: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs (Panko breadcrumbs for extra crispiness). Dredge the chicken in flour, dip in the egg wash, and coat evenly with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere well. Rest Before Frying: Allow the breaded chicken breasts to rest for about 10-15 minutes before frying. This helps the breading set and adhere better during cooking. Heat the Oil: Use a heavy-bottomed skillet or cast iron pan and heat enough oil to cover the bottom of the pan over medium-high heat. The oil should be hot enough to sizzle when the chicken is added but not so hot that it burns the breading. Do Not Overcrowd the Pan: Fry the chicken breasts in batches if necessary to avoid overcrowding, which can lower the oil temperature and result in soggy breading. Maintain space between each piece for even cooking. Monitor the Temperature: Keep an eye on the oil temperature, adjusting the heat as needed to maintain a consistent temperature. If the oil is too hot, the breading will burn before the chicken is cooked through; if it’s too cool, the breading will absorb more oil and become greasy. Flip Carefully: Use tongs to turn the chicken breasts gently halfway through cooking to avoid knocking off the breading. Aim for a golden-brown crust on both sides. Check for Doneness: Ensure the chicken is fully cooked by checking its internal temperature with a meat thermometer. It should reach at least 165°F (74°C). Drain Excess Oil: After frying, place the chicken breasts on a wire rack set over a baking sheet or on paper towels to drain excess oil. This keeps the breading crispy. Serve Immediately: For the best texture and flavor, serve the pan-fried breaded chicken breasts immediately after cooking.
Frequently asked questions
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