Emilie Meyer
Pan-frying marinated chicken is a quick and easy way to cook chicken that results in a delicious, tender, and juicy main course. It is a versatile cooking method that can be used to cook chicken breasts, thighs, drumsticks, or wings. The chicken can be marinated in advance and pan-fried in a matter of minutes, making it perfect for any occasion. The key to success is to ensure that the chicken is cooked thoroughly without burning the marinade or cooking oil. This can be achieved by controlling the heat and cooking time, and using a meat thermometer to check the internal temperature of the chicken.
| Characteristics | Values |
|---|---|
| Marinating time | 2 hours to 12 hours or overnight |
| Marinade ingredients | Olive oil, vinegar, oregano, thyme, parsley, garlic, red pepper flakes, salt, pepper, soy sauce, onion powder, apple cider vinegar, canola oil, etc. |
| Pan type | Cast iron, stainless steel |
| Oil type | Vegetable oil, canola oil, coconut oil, olive oil |
| Cooking time | 5-10 minutes on each side, or until golden brown |
| Internal temperature | 165°F/ 74°C |
| Resting time | 5 minutes |
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What You'll Learn
Chicken marinade ingredients
Oils
Oils form the base of the marinade and help carry the flavours of the other ingredients. Common choices include olive oil, canola oil, vegetable oil, or coconut oil.
Acids
Acidic ingredients such as lemon juice or lemon zest, vinegar (either white or red wine vinegar), or even yoghurt can help to tenderize the meat and add a tangy flavour.
Aromatics
Garlic, in the form of fresh cloves or granulated garlic, is a popular aromatic ingredient. You can also use onion, either as fresh chopped onion or onion powder. Ginger is another option that can add a spicy kick.
Herbs and Spices
Fresh or dried herbs like oregano, thyme, parsley, or rosemary can be used to add flavour and aroma. Spices like red pepper flakes, paprika (smoked or regular), black pepper, and salt are also commonly used to season the chicken.
Savoury Liquids
Soy sauce is a popular choice that adds a savoury, umami flavour to the chicken. Alternatively, you can use Worcestershire sauce or even tomato paste for a richer flavour.
Sweeteners
Honey, brown sugar, or maple syrup can be added to balance out the savoury and acidic ingredients, creating a well-rounded marinade.
Remember, you don't have to use all of these ingredients at once. Choose a combination that suits your taste and the style of cuisine you are preparing. For example, you might create an Italian-inspired marinade with olive oil, balsamic vinegar, garlic, rosemary, and a touch of honey. Or, for an Asian-inspired dish, you could use vegetable oil, soy sauce, ginger, garlic, and red pepper flakes. Experiment with different combinations to find your favourite flavours!
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Marinating time
Marinating chicken is an important step in ensuring your chicken is juicy and flavorful. The length of time you should marinate chicken depends on the type of chicken and the marinade you are using.
For example, if you are using a simple marinade of olive oil, vinegar, herbs, and spices, 2 hours in the refrigerator is sufficient. However, if you are using a more intense marinade, such as one with soy sauce, you may want to marinate for 6-8 hours. If you are using buttermilk to marinate your chicken, it is recommended to let it soak overnight.
In general, it is best to marinate chicken for at least a few hours to ensure that the flavors have been infused into the meat. Some people recommend marinating chicken overnight or even for a full day to get the most flavor.
It is important to note that marinating chicken for too long can result in the meat becoming mushy, so it is best to stick to the recommended timeframes for your specific marinade. Additionally, if you are using a marinade with a lot of sugar, such as a barbecue sauce, it is best not to marinate for too long as the sugar can burn easily during cooking.
Overall, the marinating time for chicken can range from 2 hours to overnight, depending on the type of marinade and the desired result.
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Pan-frying temperature
When pan-frying marinated chicken, it is important to ensure that the pan is thoroughly heated before adding any oil, butter, or meat. This should take around 5 to 8 minutes, depending on your stove and cookware. The ideal pan temperature for frying chicken is around 350 degrees Fahrenheit.
To achieve a proper sear on your chicken, it is recommended to heat the pan to a high temperature before adding the chicken. However, when using a high-heat setting, it is crucial not to heat the oil beforehand, as it may burn quickly. Instead, add the oil to the hot pan, immediately followed by the chicken.
The specific temperature settings on your stove may vary, as they are typically power settings rather than temperature settings. If you have a gas or induction stove, it will react much faster than an electric stove. For example, a cast-iron electric stove may need to be set to full power initially and then turned down as it continues to heat up.
To ensure that your chicken is cooked evenly, use a pan that has a flat bottom and good contact with the stovetop. This will prevent any protruding parts from scratching your stove. Additionally, consider investing in a surface thermometer to accurately gauge the temperature of your pan.
When pan-frying marinated chicken, it is generally recommended to cook it on medium heat. For thicker chicken breasts, you may need to adjust the temperature and cook it a few minutes longer to ensure it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit, which can be checked with a meat thermometer.
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Cooking time
For chicken breasts, most recipes recommend pan-frying for 5 minutes on medium heat on one side, then flipping and cooking for another 5 minutes. If the outside of the chicken seems to be getting too dark, lower the heat. Flip again and continue cooking for a couple of minutes until the chicken is cooked through. The internal temperature of the chicken should be 165°F/74°C. If you are using thin-cut chicken slices, cook the slices for 3-4 minutes per side on medium-high.
If you are cooking thicker chicken breasts, you may want to turn the temperature down slightly and cook for a few minutes longer. You can check if the chicken is cooked by inserting a knife into the centre of the thickest piece—the inside should be heated to 165°F.
For chicken drumsticks, the cooking time is not provided, but it is recommended to pan-fry in batches to achieve a moist interior and crispy exterior. It is important to maintain the correct oil temperature and keep a warm oven for batch cooking.
After cooking, it is recommended to let the chicken rest for a few minutes before serving. This allows the chicken to finish cooking and reabsorb its juices, preventing it from drying out.
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Resting and serving
During the resting period, it is important to keep the probe of a meat thermometer in the chicken to monitor the internal temperature. The desired internal temperature for chicken is 165°F/ 74°C. This can be checked by inserting a thermometer into the thickest part of the chicken breast. If the internal temperature is lower than the desired temperature, the chicken should be returned to the pan and cooked for a little longer.
It is also important to let the chicken rest for a few minutes after it has been fried to prevent moisture loss. This is because the juices in the chicken will be very hot and will evaporate quickly if the chicken is cut into too soon. Allowing the chicken to rest gives the juices time to be reabsorbed into the meat, resulting in a juicier final product.
In addition to resting, it is important to let the chicken cool down slightly before serving. This is because the chicken will continue to cook and the internal temperature will continue to rise even after it has been removed from the heat source. Allowing the chicken to cool down slightly ensures that it is not overcooked and dry.
Finally, it is important to note that the chicken should be wiped with paper towels and be dry on the surface before frying. This is because any excess moisture on the surface of the chicken can cause it to steam instead of fry, resulting in a less crispy final product.
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Frequently asked questions
It is recommended to marinate the chicken for at least 2 hours and up to 12 hours. However, some recipes suggest marinating for 6-8 hours or even overnight.
You can use a variety of ingredients for the marinade, such as olive oil, vinegar, dried herbs, garlic, red pepper flakes, salt, and pepper. You can also use soy sauce, apple cider vinegar, canola oil, granulated garlic, onion powder, and other seasonings.
Heat some oil in a large pan or skillet over medium-high heat. Lift the chicken pieces from the marinade, shake off the excess, and place them in the hot pan. Cook for 5-10 minutes on each side, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
To prevent the marinade from burning, make sure to wipe off any excess marinade from the chicken before placing it in the pan. Also, ensure that your pan is not too hot by adjusting the heat as needed.
Pan-fried marinated chicken can be served with your favourite vegetables or salad. It can also be diced and added to quesadillas or chopped and used in salads.
