Emilie Meyer
Pan-frying chicken is a quick and easy way to cook up a tasty meal. It's a versatile method that can be used for everything from salads to stir-fries, and it's perfect for meal prep. The key to a good pan-fried chicken is a juicy interior and a crispy, golden exterior. This can be achieved by cutting the chicken into smaller, evenly sized pieces and cooking them in batches. The cooking time will depend on the thickness of the chicken pieces, but generally, it's best to cook them over medium to high heat for a few minutes on each side until they're golden brown and cooked through.
| Characteristics | Values |
|---|---|
| Time | 7-10 minutes |
| Pan type | Cast-iron or stainless steel skillet |
| Heat | Medium-high |
| Chicken preparation | Slice into 1-inch cubes or thin cutlets |
| Chicken temperature | 165ºF |
| Oil type | Olive oil, avocado oil, or oil with a high smoke point |
| Seasoning | Garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, cayenne, steak seasoning, sweet paprika |
| Butter | Optional, for extra juicy chicken |
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What You'll Learn
Chicken parts preparation
Before pan-frying chicken parts, you should cut the chicken into evenly-sized pieces. This will ensure that the chicken cooks evenly. For chicken fajitas or stir-fry, cut the chicken breasts into 1-inch cubes or thin strips. If you are cooking chicken breasts, you can cut them in half or into three pieces if they are particularly large and thick.
Once you have cut your chicken into the desired size, season the chicken pieces with your favourite seasoning blend or marinade. If you are using a marinade, allow the chicken to marinate for 20 minutes or up to 24 hours.
To cook the chicken, heat oil in a large cast-iron or stainless steel skillet over medium-high heat. You can also use a 12-inch nonstick skillet and heat about 2 cups of oil over medium-high heat. Add the chicken pieces to the skillet and cook undisturbed until the bottoms are opaque with golden brown patches. This should take about 3 minutes.
Flip the chicken pieces and cook for an additional 3 minutes, or until the chicken reaches an internal temperature of 165°F. You can check this with a meat thermometer. If you do not have a thermometer, you can use a knife to poke the chicken. If the juices run red, the chicken needs more time; if they are clear, the chicken is cooked.
Once the chicken is cooked, remove it from the heat and allow it to rest for 5 minutes before serving.
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Pan and oil type
When frying chicken, the type of pan and oil used can significantly impact the cooking process and the final texture and taste of the chicken.
Pan type
Chicken can be cooked in a large cast-iron or stainless steel skillet. A heavy lid can be used to cover the pan to trap steam and cook the chicken from the top, resulting in quicker and more efficient cooking. However, fully covering the pan can result in poor browning, so a small crack should be left open to let some steam escape.
Oil type
The choice of oil is essential for achieving a crispy, golden-brown exterior and a juicy interior. Oils with high smoke points are ideal for frying chicken, as they can withstand high temperatures without burning or breaking down. Some oils with high smoke points include:
- Canola oil: A versatile option with a neutral flavour and high levels of omega-3 and omega-6 fatty acids.
- Vegetable shortening: A popular substitute for oil when frying chicken in the South, resulting in a crispy and golden-brown exterior.
- Lard: Commonly used for Southern-style fried chicken, giving the chicken a rich and savoury flavour and an unparalleled crispy crust.
- Peanut oil: Known for its nutty flavour and high smoke point, adding a unique taste to fried chicken while preventing flavour transfer.
- Coconut oil: Contains high levels of lauric acid and healthy fats, making it a healthier option for deep frying. It is also odourless and lightly flavoured, adding a hint of sweetness.
- Algae oil: A healthier alternative to traditional frying oils, with a high smoke point, neutral flavour, and rich in omega-9 fatty acids.
On the other hand, oils with low smoke points, such as butter, extra virgin olive oil, flaxseed oil, and unrefined sesame oil, are generally not recommended for frying chicken.
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Cooking time and temperature
The cooking time and temperature for pan-frying chicken parts depend on the cut of the meat and the desired level of browning. Here are some general guidelines:
Boneless Chicken Breasts
For boneless chicken breasts, heat a skillet with cooking oil over medium-low heat for thicker cuts or medium heat for thin-cut breasts. Once the oil is hot, swirl it to coat the skillet, and then add the chicken. For thicker cuts, cook for about 8 minutes without flipping. For thin-cut breasts, cook for about 5 minutes without flipping. Flip the chicken and cook on the second side until well browned and cooked through, with an internal temperature of 165ºF.
Bone-in Chicken Pieces
For bone-in chicken pieces, heat oil in a large cast-iron or stainless steel skillet over medium-high heat. Add the chicken pieces and cook until the bottoms are opaque with golden brown patches. Flip the pieces and cook for an additional 3 minutes, or until the chicken reaches an internal temperature of 165ºF.
Preventing Drying
To prevent chicken breasts from drying out, slice them in half lengthwise or into three or four equally thin pieces, especially if they are large and thick. This helps the chicken cook evenly and quickly. You can then pan-fry the chicken covered, allowing steam to heat the meat from the top while it's frying, resulting in quicker and more efficient cooking. Leaving a small crack open will prevent poor browning.
Cooking in Batches
When cooking chicken in batches, it's important to ensure that the pieces are evenly cut so that they cook uniformly. This is especially important if you plan on freezing the cooked chicken for later use, as cooking in batches helps the chicken retain its texture.
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Chicken parts seasoning
To pan-fry chicken parts, it is recommended to cut the chicken into smaller pieces to ensure even cooking. This can be done by slicing the chicken breast in half or into several pieces if it is large and thick. The chicken pieces can then be seasoned with a variety of spices and herbs to enhance their flavor.
One option for seasoning chicken parts is to use a blend of dry spices and herbs such as salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon. These spices can be mixed together and rubbed onto the chicken before cooking. Another option is to use a store-bought blend such as Adobo, which offers several varieties that pair well with chicken.
When seasoning chicken parts, it is important to consider the desired level of heat and flavor. For a sweeter taste, white or brown sugar can be added to the seasoning blend. To increase the spiciness, spices such as chili powder, cayenne pepper, celery salt, or white pepper can be included. Additionally, ground mustard seeds or ground cumin can be added for a more intense flavor.
It is recommended to use fresh herbs and spices, as they provide the maximum flavor for the seasoning. The amount of seasoning used can vary according to personal preference, but a general guideline is to use one tablespoon of seasoning mix per pound of chicken. The seasoning can be rubbed directly onto the chicken or mixed with melted butter and poured over the chicken before cooking. Allowing the chicken to rest for at least 15 minutes, or up to 2 hours, helps the flavors to meld together.
By following these seasoning tips and pan-frying the chicken parts, you can create a quick, flavorful, and juicy meal.
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Chicken parts serving suggestions
Chicken is a versatile meat that can be used in a variety of dishes. Here are some serving suggestions for chicken parts:
Chicken Breasts
Chicken breasts are a lean cut of white meat found on the underside of a chicken. They are generally considered more desirable than other parts of the chicken and are often more expensive. Chicken breasts are very versatile and can be baked, grilled, boiled, fried, or barbecued. They can also be sliced into thin cutlets or strips and breaded and fried for a family-friendly dish. For a quick and easy dinner, try pan-frying chicken breasts over medium-high heat for 3 minutes on each side. You can also partially cover the pan to prevent the chicken from drying out and ensure even cooking.
Chicken Thighs and Drumsticks
Chicken thighs and drumsticks are considered dark meat and tend to be juicier and more flavourful than white meat due to their higher fat content. They are perfect for slow cooking or grilling, and you can buy them separately or as part of a leg quarter, which includes a portion of the back. Drumsticks are especially kid-friendly due to their shape. For a finger food option, try serving airline breasts, which have the drumette part of the wing attached.
Chicken Wings
Chicken wings are white meat cuts that are cheaper than breasts or thighs but still packed with flavour. They can be served whole or in portions and are great for cooking in a smoker or oven-baking. Just be sure to avoid deep frying and highly processed sauces to keep them healthy.
Other Chicken Parts
Don't forget about the other edible parts of a chicken, such as the tenderloin, back, and leg. The back is often used for soup and stock, while the tenderloin is perfect for frying or grilling. You can also cook a whole chicken, which offers a variety of flavours and textures and can be prepared in numerous ways, including smoking, deep frying, and grilling.
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Frequently asked questions
Depending on the size of the chicken parts, pan-frying chicken typically takes between 7 to 10 minutes.
It is recommended to cut chicken parts into evenly sized pieces, about 1-inch cubes, to ensure even cooking. For thicker chicken breasts, slicing them in half or into cutlets can help them cook faster and more evenly.
Pan-frying chicken is best done over medium to medium-high heat. For thin-cut chicken breasts, a lower temperature may be used.
Chicken is done pan-frying when it reaches an internal temperature of 165°F. Additionally, the juices should run clear, and the exterior should be golden brown.
