Emilie Meyer
Pan-fried chicken is a quick, easy, and convenient way to cook chicken that results in a crisp and juicy texture. It is a versatile dish that can be served as a main course or added to a salad or grain bowl. The key to achieving a golden-brown exterior and a still-juicy interior is to cook the chicken in a pan with a little oil, salt, and pepper, and finish it with butter. The chicken should be cooked over medium to medium-high heat for 5 to 10 minutes on each side, depending on the thickness of the meat. An instant-read thermometer can be used to ensure the chicken is cooked to the recommended internal temperature of 165°F.
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What You'll Learn
Selecting the right chicken
Type of Chicken
Boneless and skinless chicken breasts are the most popular choice for pan-frying. They are versatile, easy to find, and cook relatively quickly. However, you can also use boneless chicken thighs, which will require a slightly longer cooking time. Skin-on chicken can be used, but it is important to cook it skin-side down first to achieve a crispy skin.
Thickness of Chicken Breasts
Opt for chicken breasts that are not thicker than 1 inch. Thinner chicken breasts are preferable for pan-frying as they cook more evenly and quickly. If you only have access to thicker chicken breasts, consider slicing them in half or pounding them to a smaller, even thickness before cooking.
Size and Shape
Try to select chicken breasts that are similar in size and shape to ensure even cooking. Flatter and thinner pieces of chicken are ideal as they are easier to cook uniformly and retain any coatings better.
Freshness
Whenever possible, choose fresh chicken over frozen. Fresh chicken tends to yield better results in terms of texture and flavour when pan-fried. If you must use frozen chicken, ensure it is properly thawed before cooking.
Quality
Look for high-quality, fresh chicken from a reputable source. The quality of the chicken will impact the overall taste and texture of your dish. Choose chicken that appears firm with a smooth, plump texture and moist (not dry) skin. Avoid chicken with discoloured flesh or an off-putting odour.
Preparation
Before pan-frying, it is essential to properly prepare the chicken. Pat the chicken breasts dry with a paper towel to remove any excess moisture. This will help ensure a crisp exterior when cooked. If desired, you can also pound the chicken breasts to an even thickness for more consistent cooking.
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Choosing a suitable pan
Pan Size and Shape:
Select a pan that is wide and deep enough to accommodate the chicken comfortably. A larger pan helps to minimize splatter and ensures even cooking. A 10-inch or larger skillet is generally recommended, and straight-sided pans are preferable.
Pan Material:
Cast iron pans are an excellent option for pan-frying chicken, as they retain heat effectively and provide even cooking. However, you can also use other types of pans, such as stainless steel or non-stick skillets, depending on your preference and what you have available.
Pan Type:
While a non-stick pan can be used, some recipes specifically recommend using a straight-sided, non-nonstick skillet for the best results. This is because non-stick pans may not provide the same level of browning and crisping that a regular skillet can achieve.
Pan Depth:
Consider using a deep skillet, especially if you plan to cook multiple pieces of chicken simultaneously. A deeper pan helps contain splatter and allows for more even distribution of heat around the chicken.
Pan Weight:
A sturdy and heavy-bottomed pan is ideal for pan-frying chicken. A heavier pan provides better heat distribution and reduces the likelihood of hot spots, ensuring more even cooking.
Pan Condition:
Ensure that your chosen pan is in good condition, with no scratches or peeling non-stick coating, if applicable. A well-maintained pan will yield better cooking results and is also safer for preparing food.
In summary, selecting a suitable pan for pan-frying chicken involves considering the size, material, type, depth, weight, and condition of the pan. By choosing the right pan, you can achieve the desired level of browning, crisping, and even cooking for your chicken.
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Preparing the chicken
Selecting the Chicken
Start by choosing the right chicken for pan-frying. Opt for boneless and skinless chicken breasts, ensuring they are similar in size for even cooking. If you prefer smaller pieces, slice the breasts in half or use pre-pounded chicken breasts.
Trimming and Flattening
Use a smooth meat mallet or a rolling pin to gently pound the chicken breasts to an even thickness, preferably 1-inch thick. Cover the chicken with plastic wrap before pounding to avoid contamination. This step helps ensure even cooking and a consistent sear.
Drying and Seasoning
Pat the chicken breasts dry with paper towels. This step helps the chicken achieve a crisp exterior when cooked. Next, drizzle or brush the chicken with olive oil or avocado oil, which has a high smoke point ideal for pan-frying. Season the chicken generously with your chosen spices and herbs. You can use a simple blend of salt, pepper, garlic powder, paprika, onion powder, and cayenne for a kick. Alternatively, experiment with other seasonings like Italian herb seasoning, taco seasoning, or a simple salt and pepper mix.
Coating (Optional)
For an extra crispy texture, you can coat the seasoned chicken with a light dusting of all-purpose flour, rice flour, almond flour, or potato starch. This step is optional but adds a delightful crunch to the final dish.
Pan-Frying
Heat a sturdy skillet or a wide and deep pan over medium-high heat. Use a pan with straight sides, preferably cast iron or non-stick, depending on your preference. Add enough oil to coat the bottom of the pan, swirling to distribute it evenly. Carefully place the chicken in the hot pan, ensuring it doesn't touch or overlap other pieces. Do not disturb or move the chicken once it's in the pan. Cook until a golden crust forms on the bottom, typically 5 to 7 minutes, depending on the thickness of the chicken. Flip the chicken only when it releases easily from the pan, indicating it's ready to be turned.
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Cooking the chicken
Firstly, select your chicken. Boneless, skinless chicken breasts are a good option, and you can cut them in half to make them smaller and ensure they cook evenly. You can also buy pre-pounded chicken breasts, or pound them yourself to an even thickness of around 1 inch. This will help the chicken cook evenly and give you a good sear.
Next, season the chicken. You can use a simple seasoning of salt and pepper, or try something more complex like garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and a pinch of cayenne. Stir your chosen spices together in a small bowl, then sprinkle over both sides of the chicken. You can also coat the chicken in flour mixed with the spices for extra crispness. Drizzle the chicken with oil, or use an oil spray, to help the seasoning stick.
Now you are ready to cook the chicken. Heat a tablespoon of oil in a large, deep skillet over medium-high heat. Use an oil with a high smoke point, like olive oil or avocado oil. You want the pan to be hot before you add the chicken. Place the chicken in the pan and leave it to cook without moving it. The chicken should take around 5-7 minutes per side to cook, but this will depend on the size of the chicken breasts and the heat of your stove, so keep an eye on it. The chicken is ready to flip when it is golden brown and comes away from the pan easily. Flip the chicken and cook the other side until it is also golden and the juices run clear. You can finish the chicken with a knob of butter for extra flavour and moisture, swirling the pan to distribute it.
To check the chicken is cooked, use a meat thermometer to ensure it has reached an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing and serving.
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Serving suggestions
Pan-fried chicken is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:
Salads and Bowls
Slice the chicken and serve it on top of a simple salad, such as a Caesar or garden salad, or a more substantial option like a Cobb or Greek salad. You can also add it to grain bowls, such as an autumn harvest bowl, for a heartier meal.
Starches
Serve the chicken on a bed of cauliflower mash or air fryer potatoes to soak up the sauce. Other options include roasted red potatoes, mashed red potatoes, mashed sweet potatoes, or rice.
Pasta
Create a flavourful dish by serving the chicken with pasta. Try pairing it with penne pasta in a Cajun chicken and sausage dish or a chicken spinach and bacon alfredo pasta.
Vegetables
You can cook the chicken with vegetables or serve it alongside oven-roasted veggies.
Sauces
Before serving, you can add a sauce to the chicken. Try a garlic yoghurt sauce, sundried tomato pesto, Pomodoro sauce, or a pan sauce made with butter, fresh herbs, wine, and broth.
Sides
Pan-fried chicken can be served with a variety of sides, such as salads, roasted vegetables, or grains like rice and quinoa.
Remember, these are just a few suggestions, and you can customise your meal to your taste preferences and dietary needs. Enjoy experimenting with different flavours and ingredients!
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