Ella Walter
Pan-fried chicken is a quick and easy meal that can be made in a variety of ways with just a few simple ingredients. The chicken can be marinated in a variety of sauces and flavours, such as teriyaki for a Japanese-inspired meal, or chilli for a Mexican twist. The chicken is then fried in a pan, searing in the juices and flavours, and creating a delicious, tender and juicy meal. This article will explore the different ways to create this tasty dish.
Can you pan-fry marinated chicken?
| Characteristics | Values |
|---|---|
| Possibility | Yes, you can pan-fry marinated chicken. |
| Marinade ingredients | Apple cider vinegar, canola oil, soy sauce, granulated garlic, onion powder, pepper, salt, hot sauce, maple syrup, coconut aminos, olive oil, lemon juice, tarragon, oregano, lemon, etc. |
| Marinating time | 1 hour to 24 hours, or overnight |
| Pan-frying time | 2-3 minutes on each side, or 6 minutes on one side and 3-5 minutes on the other, or 2.5 minutes on each side, or 6-9 minutes on each side |
| Chicken temperature | 165°F |
| Resting time | 5 minutes |
| Notes | The oil should be hot, but not smoking. The chicken should be golden brown. |
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What You'll Learn
Marinade ingredients and preparation
Marinating chicken is a great way to ensure your chicken is juicy and full of flavour. Marinades are versatile and easy to make, and can be used with any type of chicken and cooking method.
Most marinades are made up of five components: fat, acid, aromatics, seasonings, and salt. Acidic ingredients such as lemon juice or vinegar help to break down the meat's fibres, making it more tender. Salt also assists in tenderizing, while aromatics and seasonings add flavour and balance.
When preparing a marinade, combine all the ingredients in a large mixing bowl and whisk together. You can also put the ingredients straight into a large ziplock bag, which can then be used for marinating the chicken. It is recommended to reserve some marinade for basting the chicken during or after cooking.
Place the chicken in a large sealable bag or container and pour the marinade over it, ensuring that all pieces are well coated. Massage the chicken gently and seal the bag securely. Refrigerate the chicken for at least 30 minutes and up to 24 hours. For best results, plan ahead and marinate the chicken for several hours or even overnight.
Some popular ingredients for chicken marinades include oil, lemon juice, soy sauce, vinegar, garlic, salt, pepper, and various herbs and seasonings. You can experiment with different ingredients and flavours to find your favourite marinade combination.
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Pan preparation
Before you start cooking, you'll want to ensure that your chicken is properly marinated. Combine your chosen marinade ingredients in a large zip bag, add the chicken, and refrigerate for 20 minutes to overnight.
Now it's time to prepare your pan. You can use a cast-iron or stainless steel skillet for this. Heat 1-2 tablespoons of oil—enough to coat the bottom of the pan—over medium-high heat. Avocado oil is recommended due to its high smoke point, but other options include olive oil or extra-virgin olive oil. Be careful not to overheat olive oil, as it may burn the outside of the chicken while leaving the center undercooked.
You'll know the oil is hot enough when you see it start to smoke, or when a few water droplets sizzle upon contact with the pan.
At this point, you can add the chicken to the pan. You should hear a sizzle when the chicken makes contact with the hot surface.
It's important not to overcrowd the pan. Work in batches if necessary, and be sure to monitor the heat to ensure the chicken is cooking evenly.
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Cooking the chicken
Once you've prepared your chicken and marinade, it's time to cook! Start by heating up your pan. You'll want it to be nice and hot—a few sources specify that you should heat the pan until water droplets sizzle and evaporate. Be sure to use a pan with a high smoke point, like a cast-iron skillet.
When your pan is hot enough, add some oil. Most sources recommend using oils with a high smoke point, like avocado oil or canola oil, but avoid olive oil as it's more likely to burn. Coat the bottom of the pan with oil, and you're ready to start cooking.
Now, carefully place your marinated chicken into the pan. You should hear a sizzle as the chicken makes contact with the hot surface. Leave the chicken to cook for a few minutes without touching or moving it. Depending on the source, this stage should last between two and six minutes.
After the initial sear, it's time to flip your chicken. Use tongs or a spatula to turn the chicken over and cook the other side. Again, leave the chicken untouched for a few minutes. This side will likely take a little longer to cook than the first side.
To check if your chicken is cooked, use a meat thermometer to ensure it has reached an internal temperature of at least 165°F. If you don't have a thermometer, cut into the chicken to make sure the meat is white and not pink, and the juices run clear.
Finally, remove the chicken from the pan and let it rest for a few minutes before serving. This resting period ensures the juices redistribute, keeping your chicken moist and tender.
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Resting the chicken
When chicken is cooked, the proteins contract and push out moisture, which we recognize as "juices". By letting the chicken rest, the cooked proteins relax and contract further as they cool down, allowing the juices to be redistributed throughout the meat. This results in a more tender and moist chicken. As celebrity chef Keith Floyd once said, "Cooking is an art and patience a virtue."
The optimal resting time for chicken is around 5 to 10 minutes. This duration strikes a balance between allowing the juices to redistribute and maintaining the desired serving temperature. While the chicken rests, it will continue to cool down, so it is important to consider the resting time in relation to the desired doneness of the chicken.
During the resting period, it is recommended to place the chicken on a wire rack or a platter to prevent the accumulation of excess moisture, which can make the crispy skin soggy. Paper towels can also be used, but they may cause the chicken to steam and lose its crispness.
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Serving suggestions
Pan-fried marinated chicken can be served in a variety of ways. Here are some ideas:
- With a side of vegetables or salad: This is a classic option that pairs well with the protein and flavour of the chicken. You can choose your favourite vegetables or salad ingredients, or try something seasonal.
- In a quesadilla: Chop the chicken into bite-sized pieces and use it as a filling for quesadillas, along with cheese, salsa, and any other desired toppings.
- On top of a salad: If you're looking for a lighter option, slice the chicken and serve it on a bed of greens, with your choice of salad vegetables and dressing.
- With potatoes and courgettes/zucchini: This is a great option if you want a more substantial meal. Simply cook the potatoes and courgettes/zucchini in the same pan as the chicken, allowing them to soak up the leftover marinade.
- With a sauce: Create a simple sauce by adding the remaining marinade to the pan. This will also help to keep the chicken moist.
- With a side of your choice: Pan-fried marinated chicken is a versatile dish that can be served with almost any side dish. Feel free to get creative and experiment with different flavours and ingredients.
Remember to let the chicken rest for a few minutes before serving, to retain moisture and ensure it is cooked through. Enjoy!
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Frequently asked questions
Marinate your chicken in a plastic container or ziplock bag for 20 minutes, an hour, or even overnight. Then, heat a skillet on medium-high heat and add oil. Once the oil is hot, add the chicken and cook for 6 minutes. Flip the chicken and cook for another 3 to 9 minutes, or until the internal temperature reaches 165°F.
You can use a variety of marinades for pan-fried chicken, such as a Japanese-inspired teriyaki marinade, a chili-based Mexican marinade, or a mixture of apple cider vinegar, canola oil, soy sauce, granulated garlic, onion powder, pepper, and salt.
You should let the chicken rest for at least 5 minutes before serving or slicing.
