Emilie Meyer
Pan-fried chicken in butter is a versatile dish that can be served with anything from steamed vegetables to creamy pasta. It is also a great option for meal prepping, as the chicken tastes delicious even when cold and can be added to salads and wraps. The cooking method guarantees a moist and juicy interior, with a golden-crisp exterior. The chicken is cooked in butter, which adds flavour and ensures the meat does not dry out.
| Characteristics | Values |
|---|---|
| Pan Type | Heavy-bottomed skillet, preferably cast iron |
| Pan Temperature | Preheat to a high temperature, but not too hot |
| Chicken Type | Boneless, skinless chicken breasts |
| Chicken Preparation | Pound chicken breasts to an even thickness, coat in flour, dredge in egg (optional), and season with salt, pepper, paprika, and garlic |
| Butter Preparation | Melt butter in the pan over low to moderate heat |
| Cooking Time | 5-8 minutes on each side, or until the internal temperature reaches 165°F |
| Sauce | White wine or chicken broth |
| Storage | Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for 2-3 months |
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What You'll Learn
Pounding the chicken breast
To pound the chicken breast, you can use a meat mallet, a rolling pin, or a small saucepan. You can also use any heavy, flat object. Place the chicken breast in a plastic zip-top bag, seal it, and remove as much air as possible. Then, start pounding from the thickest part of the breast and work your way out. You can also place the chicken on a cutting board and cover it with plastic wrap before pounding.
It is important to trim any membranes or fat from the chicken breasts before pounding. This will ensure that the chicken cooks evenly and has a consistent texture.
Once the chicken breast has been pounded, it should be seasoned with salt, pepper, and garlic powder. You can also use other seasonings like Italian seasoning and paprika. The chicken breast should then be coated in flour before being cooked in a skillet.
It is important to preheat the skillet to ensure even cooking. The ideal temperature for cooking chicken breast is medium to medium-high heat. Add a thin coating of oil or cooking spray to the pan before adding the chicken. Cook the chicken for 4-5 minutes on each side, or until it reaches an internal temperature of 165°F.
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Marinating the chicken
Marinating chicken is a great way to make the meat tender and juicy, and infuse it with flavour. There are many different types of marinades that you can use, from a simple salt and pepper seasoning to more complex mixtures.
One popular option is a buttermilk marinade, which is a southern-style recipe that fries up golden brown and crisp. To make this marinade, whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. You can also add garlic powder and onion powder to kick up the flavour. It is recommended to let the chicken marinate for at least 30 minutes, or up to 2 days in the refrigerator. If you want to freeze the chicken, it can be stored for up to 1 month.
Another option is to use a ziplock bag or a glass container with a lid to marinate the chicken. This method helps to keep everything covered and makes cleanup easier. Make sure the meat is mostly covered by the marinade and turn it once or twice while it marinates. You can also pound the chicken to an even thickness before marinating, which will help it cook more evenly and make it more tender.
- Mediterranean: olive oil, lemon zest, fresh lemon juice or lime juice, dried oregano, Dijon mustard, garlic clove, salt and black pepper.
- Asian-inspired: soy sauce, sesame oil, rice vinegar (or apple cider or white wine vinegar), garlic clove, green onion/scallion, salt and pepper.
- Fajita: paprika, onion powder, garlic powder, cayenne pepper, apple cider vinegar (or white wine vinegar), olive or vegetable oil, salt and pepper.
Once you have marinated the chicken, it is time to pan-fry it. Heat some oil in a large pan over medium-high heat. Lift the chicken pieces from the marinade using tongs and shake off any excess. Place the chicken in the pan and fry for 4-5 minutes on each side, or until the juices run clear. The internal temperature of the chicken should reach at least 165°F (74°C).
By following these steps and choosing the right marinade, you can create delicious and juicy pan-fried chicken.
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Dredging the chicken in flour
Dredging chicken in flour is an important step when pan-frying chicken in butter. This technique helps create a crispy exterior and juicy interior. Here's a step-by-step guide to dredging chicken in flour:
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even thickness. This step ensures even cooking and a tender texture. You can use a heavy-bottomed skillet or a meat pounder to achieve the desired thickness.
Step 2: Prepare the Flour
Place the flour in a shallow bowl or dish. You can also add other dry ingredients to the flour for extra flavour. For example, a separate source suggests adding breadcrumbs, oregano, and salt to the flour. Mix the ingredients until they are well combined.
Step 3: Dredge the Chicken
Take one piece of chicken at a time and coat it evenly in the flour mixture. Ensure that all sides of the chicken are dredged in the flour. Gently shake off any excess flour before proceeding to the next step.
Step 4: Coat Again (Optional)
Some recipes suggest dipping the floured chicken in an egg mixture before coating it in the flour mixture again. This step creates a thicker and crispier crust. However, it is optional and can be omitted if a lighter coating is preferred.
Step 5: Rest and Repeat
Place the dredged chicken on a separate plate or dish. Repeat the dredging process with the remaining chicken pieces, ensuring each piece is evenly coated. Allow the chicken to rest while you prepare the butter and skillet.
Dredging chicken in flour is a simple yet crucial step in the process of pan-frying chicken in butter. It helps create a delicious crispy exterior while keeping the chicken moist and tender on the inside.
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Using a cast-iron skillet
Preparation:
Firstly, decide on the type of chicken you want to use. Boneless, skinless chicken breasts are a popular choice for pan-frying, but you can also use thicker cuts of chicken or chicken tenders. If you are using thicker chicken breasts, you may want to pound the meat to an even thickness. This will ensure even cooking and a tender texture.
Next, you can season the chicken. This is optional, but you can use a variety of seasonings to add flavour. You can simply sprinkle your chosen seasonings directly onto the chicken, or you can create a more complex coating. One option is to coat the chicken in a flour mixture, dip it in egg, and then dredge it in breadcrumbs with herbs and cheese. Alternatively, you can simply coat the chicken in a mixture of flour, salt, pepper, garlic powder, onion powder, and Italian seasoning.
Cooking:
Place your cast-iron skillet on the stove and turn the heat to medium or medium-high. It is recommended to use avocado oil in the skillet as it can withstand high temperatures without burning. You can also use other types of oil, such as canola oil or olive oil. Heat the oil until it is shimmering, which should take around 3 minutes.
Once the oil is hot, carefully place your chicken in the skillet. For thicker pieces of chicken, cook for around 5-7 minutes on each side, until browned and crispy. For thinner, boneless, skinless chicken breasts, cook for 4-5 minutes on each side. Do not move the chicken for the first few moments to allow it to sear properly and prevent sticking.
After the chicken has cooked on one side, it is time to flip it over. Use tongs or a spatula to gently lift and turn the chicken. At this point, you can add butter to the skillet. Add about 1 tablespoon of butter for each chicken breast. Swirl the pan gently to distribute the melting butter and coat the chicken.
Continue cooking the chicken until it reaches an internal temperature of 165°F. You can use an instant-read thermometer to check the temperature. This should take around 5-7 minutes more.
Serving:
Once the chicken has reached the desired temperature, remove it from the heat and let it rest for 5-10 minutes before cutting or serving. This allows the juices to redistribute and ensures a juicy, tender texture. You can serve the chicken with a squeeze of lemon juice, fresh herbs, or a side of salad or vegetables.
Enjoy your delicious, buttery, pan-fried chicken!
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Storing leftovers
Firstly, you should never put fried chicken into a storage container while it is still hot. Doing so can create condensation, which will make the chicken soggy. Instead, let the chicken cool to room temperature. To speed up the cooling process, you can place the chicken on a drying rack with a fan blowing on it.
Once the chicken has cooled, grab a clean airtight food container. To help the chicken stay crisp, you can put a layer of paper towels around the bottom and sides of the container to soak up any juices. After placing the chicken inside, lay another paper towel on top before sealing the container. You can also store the chicken in a resealable plastic bag, creating a vacuum seal by folding the bag over itself to remove excess air. Another option is to wrap the chicken in a few layers of aluminum foil, ensuring no air bubbles or tears are present.
Leftover pan-fried chicken in butter will keep in the refrigerator for about 3 to 4 days, according to various sources and the U.S. Department of Agriculture. It can also be frozen for 2 to 3 months. To reheat the chicken, you can bake it in an oven at 300˚F until warm, or use an air fryer.
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Frequently asked questions
Yes, you can.
First, pound the chicken breasts to an even thickness. Next, season the chicken with salt and pepper and dredge it in flour. Then, melt butter in a skillet over medium heat. Shallow fry the chicken on both sides until cooked through and golden brown.
It takes around 10-14 minutes in total to pan-fry chicken in butter. You should flip the chicken halfway through the cooking time.
You should pan-fry chicken over a medium-high heat.
