Ella Walter
Chicken is a versatile meat that can be cooked in a variety of ways, one of the most popular being pan-frying. Pan-frying chicken is a quick and easy method that can produce juicy, flavorful results with a golden-crisp exterior. It can be done with a whole chicken or individual pieces, such as chicken breasts, and requires only basic ingredients like oil, butter, and spices. The process involves heating oil in a skillet over medium-high heat, adding the chicken once the oil shimmers, and cooking it for a few minutes on each side until it's cooked through and no longer pink.
| Characteristics | Values |
|---|---|
| Pan Type | Skillet, cast-iron skillet, Dutch oven, stainless-steel fry pan |
| Heat Level | Medium-high, high |
| Oil Type | Canola oil, olive oil, butter, cooking spray |
| Chicken Type | Chicken breast, chicken pieces, whole chicken |
| Chicken Preparation | Flattened, butterflied, marinated |
| Cooking Time | 5-15 minutes per side, 15 minutes with weight |
| Doneness Indicators | No jiggle, juices run clear, white throughout, internal temperature of 165°F |
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What You'll Learn
How to tell if chicken is cooked
Cooking chicken in a pan is a quick and easy way to prepare this meat. However, it can be tricky to know when to stop cooking it, as you need to ensure it is cooked thoroughly without drying it out.
One of the most accurate ways to tell if chicken is cooked is to use a meat thermometer. The temperature should reach 165°F to kill most bacteria, but holding it at 150°F for several minutes is also considered safe. If you don't have a thermometer, there are other ways to tell if your chicken is cooked. Firstly, check the colour. Raw chicken is pink, so it is important to ensure that the meat is no longer pink before serving. Cut into the thickest part of the meat and ensure that there is no pink meat remaining, and that any juices run clear. If there is any pinkness, return the chicken to the heat for a few more minutes. You can also check by touching the meat. If it feels firm and there is no jiggle when you poke it, it is likely cooked.
It is also important to consider the cooking time. For chicken breasts, heat a pan to a high temperature and add a little oil or butter. Add the chicken and cook for 5 minutes, then flip the meat, add spices, and turn off the heat. Leave the chicken to sit in the pan for 10 minutes. This should result in a juicy, fully cooked chicken breast. For bite-sized pieces, cook for 3 minutes in a hot pan, stirring constantly. If you prefer to cook the chicken more slowly, try cooking for 5-7 minutes on each side on a low flame.
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Cooking times and temperatures
When cooking chicken in a pan, the temperature and timing will depend on the type of chicken piece you are cooking, and the method you are using.
For a single chicken breast, heat a pan on high heat, as high as the pan will take without burning the chicken. Add a little oil, butter, spray, or a combination of butter and oil, and wait until it shimmers and smokes a little. Add the chicken and listen for a pop and a sizzle. Quickly turn the heat down to low and cook for 5-7 minutes. Once the chicken is white halfway up, flip it over and cook for another 5-7 minutes. The chicken is fully cooked when there is no longer a pink rim around the edges. Remove the chicken to a cutting board and let it rest for 1-3 minutes to redistribute the juices.
For thicker chicken breasts, or if you are cooking multiple breasts at once, you may need to finish cooking in the oven. Follow the same steps as above, but after flipping the chicken, place the whole pan into an oven preheated to 400°F (204°C). Start checking the chicken after 5 minutes in the oven. The recommended internal temperature for poultry is 165°F (74°C).
To cook a whole chicken in a pan, you will need a heavy skillet or Dutch oven to weight the chicken down as it cooks. Heat butter and olive oil in a large skillet over medium-high heat. When the butter and oil begin to smoke, place the chicken into the skillet, skin-side down and flat. Weight the chicken down and cook for 12-15 minutes, or until the skin is crisp and browned. Carefully remove the weight, turn the chicken over, and replace the weight. Cook for about 15 more minutes, or until the juices run clear and the meat is no longer pink at the bone.
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Preparing the chicken
Next, you can use a meat mallet to pound out the chicken breasts, placing them between pieces of wax paper to ensure an even width. This step is especially important if your chicken breasts are uneven and ensures they cook more evenly.
You can then season the chicken with salt and pepper, or other spices and herbs of your choice. Some recipes suggest marinating the chicken beforehand for added flavour.
Finally, heat some oil or butter in a skillet on medium-high heat. You can also use cooking spray or a combination of butter and olive oil. You want the oil to shimmer and smoke a little before adding the chicken.
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Cooking with oil, butter or spray
You can cook chicken in a pan with oil, butter, or cooking spray. The choice of cooking fat will depend on your personal preference and the desired outcome. For example, butter will give a richer flavour and golden colour, whereas cooking spray is a healthier option as it contains fewer calories.
If you are cooking with oil, you will need to heat the oil in a skillet over medium-high heat until it shimmers, which should take about 3 minutes. You can use a variety of oils, such as olive oil or canola oil. Once the oil is hot, carefully add the chicken to the pan and cook for 5 to 7 minutes without touching, poking, or moving it. This will ensure that the chicken develops a golden-crisp exterior.
When cooking with butter, you can melt it with olive oil in a skillet over medium-high heat. Place the chicken in the pan once the butter and oil begin to smoke. Alternatively, you can cook the chicken in oil and finish it with a knob of butter. This will give the chicken a golden-crisp exterior and a juicy interior.
If you are using cooking spray, you can spray it directly into the pan or onto the chicken before placing it in the pan. This will help to prevent the chicken from sticking to the pan and promote even cooking.
Regardless of the cooking fat you choose, it is important to cook the chicken until it is no longer pink and the juices run clear. This indicates that the chicken is fully cooked and safe to eat. You can also use a meat thermometer to check that the internal temperature of the chicken has reached 165°F.
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Flattening and weighting the chicken
Step 1: Butterfly the Chicken
Start by placing the chicken breast-side down on a cutting board. Using a sharp knife or poultry shears, make two vertical cuts about 1.5 inches apart on each side of the backbone, from the neck to the tail. Cut through the bones and remove the backbone and tail. Open up the chicken and use your knife to slice through the cartilage at the top of the breast bone, working from the inside. This technique is called butterflying and helps the chicken lay flat in the pan.
Step 2: Prepare the Pan
Heat a heavy skillet, such as a cast-iron skillet, or a heavy Dutch oven over medium-high heat. You can also use a regular skillet and flatten the chicken with a weight, as described in the next step. Add a tablespoon or two of oil, such as canola or olive oil, to the pan and heat until shimmering. You can also add butter to the pan for extra flavour.
Step 3: Flatten and Weight the Chicken
Once the oil is shimmering and starts to smoke slightly, place the butterflied chicken into the skillet, skin-side down and flat. Ensure the "knees" of the chicken legs point towards each other so they lay flat. To flatten the chicken, place a piece of aluminum foil on top and weight it down with another heavy skillet or a wrapped brick. This helps press the chicken down as it cooks, ensuring even browning and cooking.
Step 4: Cook the Chicken
Cook the chicken with the weight on top for about 12 to 15 minutes, or until the skin is crisp and browned. Carefully remove the weight and foil, then turn the chicken over so the opened-up side is down. Replace the foil and weight, then cook for an additional 15 minutes or until the juices run clear and the meat is no longer pink.
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Frequently asked questions
First, heat oil or butter in a skillet on high heat. Then, add the chicken and cook for 5-7 minutes. Once the bottom is browned, flip the chicken and cook for another 5-7 minutes. Check that the juices run clear and the meat is white all the way through with no pink rim before serving.
Fully cooked chicken is white all the way through with no pink meat. The juices should run clear. You can also check the internal temperature with a thermometer—it should be 165°F or above.
Butterflying is a technique where you cut through the backbone and tail of the chicken to open it up so it lays flat. You can ask your butcher to do this for you. It's not essential, but it may help the chicken cook more evenly.
Pan-searing chicken creates a golden-crisp exterior while keeping the inside juicy and flavorful. It's also a quick and easy method that doesn't require any special equipment.
No, you should always thaw frozen chicken before cooking. This ensures even cooking and helps prevent foodborne illnesses.
