Fried Chicken Breast Recipe
Fried chicken is usually a crowd pleaser, and this recipe does not disappoint! Every time, the chicken fries up soft and juicy.
Serve this delicious fried chicken with your favorite side dishes. It goes well with cornbread, salads, and fresh corn on the cob.
Contents
- Ingredients You’ll Need
- How to Make Fried Chicken Breast
- Tips and Tricks
- How Do You Make Fried Chicken Breasts Moist?
- How to Store Fried Chicken Breast
- Pan Fried Chicken Breast Recipe
- FAQs
- How do you fry chicken breast and keep it moist?
- How long does it take to fry chicken breast?
- Why do you soak chicken in milk before frying?
- Is it better to use egg or milk for fried chicken?
- What is the secret to moist chicken breast?
- Should I fry chicken breast covered or uncovered?
- Do you deep fry chicken breast up or down?
- Should you fry chicken on high or medium?
- Can you cook chicken breast in a frying pan?
- Do you rinse chicken after soaking in milk?
Ingredients You’ll Need
- chicken breasts
- salt and pepper
- all-purpose flour
- paprika
- dried parsley
- garlic powder
- onion powder
- cayenne
- vegetable oil
- lemon wedges
(Note: Full recipe is at the bottom of the post)
How to Make Fried Chicken Breast
- 2 inch.Remove the chicken breasts from the refrigerator and set them aside for 15 minutes to come to room temperature. Cover with a big piece of plastic wrap and carefully pound into an equal thickness of 1 inch.
- 4 teaspoon black pepper. Place aside.2 teaspoon kosher salt and 1 pat dry with paper towels and season with 1
- 4 teaspoon black pepper.2 teaspoons salt 1In a large, shallow dish or pie plate, combine the flour, paprika, parsley, garlic powder, onion powder, cayenne pepper, and remaining 1 teaspoon salt.
- Dredge the chicken breasts in the flour mixture, one at a time, brushing off any excess. Place on a clean platter.
- In a big, strong cast iron or stainless steel pan, heat the oil over medium-high heat. When the oil is hot and shiny, place the chicken in the pan, smooth side down.
- Cook for 4 minutes on the first side, without stirring, until the chicken is a deep golden brown and readily releases from the pan. Cook for another three to five minutes on the other side. When the chicken reaches 155°F, remove it from the pan. Cover it with foil and place it on a plate or cutting board. Allow it to sit for 10 minutes. During this time, the chicken’s temperature will rise to 165°F and it will be safe to eat.
- Serve heated with a squeeze of lemon juice and herbs on top.
Tips and Tricks
- The cooking time will vary depending on the size of the chicken breast, the kind of pan used, and how long the pan is preheated.
- Preheating the pan results in golden brown chicken that is juicy on the inside. Use a heavy skillet that has been warmed for at least five minutes over medium high heat.
A lightly pounded 8-ounce chicken breast will pan fried in approximately 7-9 minutes. The best way to check chicken for doneness is to use an instant-read thermometer. To be safe to consume, chicken must reach 165°F. Allow the chicken to rest for about 10 minutes after frying it.
How Do You Make Fried Chicken Breasts Moist?
Pounding the chicken breast to an equal thickness of no more than an inch is the best technique to guarantee moistness. The chicken will cook evenly and the meat will be tender.
How to Store Fried Chicken Breast
Leftover fried chicken breast may be kept in an airtight container in the refrigerator for up to four days. You can also store the chicken for up to three months in a freezer-safe container. When ready to use, defrost the chicken overnight in the refrigerator before reheating. To gently reheat the chicken, place it in a skillet on the stovetop over medium-low heat or in the microwave.
Pan Fried Chicken Breast Recipe
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Ingredients
- 1 poundschicken breastsboneless and skinless
- salt and pepperto taste
- 1/2cupall-purpose flour
- 1tablespoonpaprika
- 1teaspoondried parsley
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1/4teaspooncayenneoptional
- 2tablespoonsvegetable oil
- lemon wedges
Instructions
- 2 inch.
Remove the chicken breasts from the refrigerator and set them aside for 15 minutes to come to room temperature. Cover with a big piece of plastic wrap and carefully pound into an equal thickness of 1 inch.
- 4 teaspoon black pepper. Place aside.
2 tsp kosher salt and 1 tsp
Dry the chicken with paper towels and season with 1 teaspoon salt. - 4 teaspoon black pepper.
2 teaspoons salt 1
In a large, shallow dish or pie plate, combine the flour, paprika, parsley, garlic powder, onion powder, cayenne pepper, and remaining 1 teaspoon salt. - Dredge the chicken breasts in the flour mixture, one at a time, brushing off any excess. Place on a clean platter.
- In a big, strong cast iron or stainless steel pan, heat the oil over medium-high heat. When the oil is hot and shiny, place the chicken in the pan, smooth side down.
- Cook for 4 minutes on the first side, without stirring, until the chicken is a deep golden brown and readily releases from the pan. Cook for another three to five minutes on the other side. When the chicken reaches 155°F, remove it from the pan. Cover it with foil and place it on a plate or cutting board. Allow it to sit for 10 minutes. During this time, the chicken’s temperature will rise to 165°F and it will be safe to eat.
- Serve heated with a squeeze of lemon juice and herbs on top.
FAQs
How do you fry chicken breast and keep it moist?
It’s a simple technique: just pick up hot oil or butter from the pan with your spoon or spatula and pour it over the meat as it cooks. This aids in the distribution of fat and fluids, maintains moisture while the meat cooks, boosts taste, and results in a more even cook.
How long does it take to fry chicken breast?
In a frying pan, heat the oil, then add the chicken breasts (skin-side down if they have skin) and cook for 2-3 minutes, or until browned. Then flip over, cover, and simmer for another 7-8 minutes, or until cooked through.
Why do you soak chicken in milk before frying?
The calcium in milk is considered to activate a natural enzyme in chicken that aids in tenderization. It also disperses the acidity and heat. (This is also true for nondairy milks such as coconut milk.)
Is it better to use egg or milk for fried chicken?
Some recipes instruct you to dip the chicken in egg before coating it in flour, while others instruct you to use milk (or butter milk). Egg offers much more protein and results in a thicker, more solid crust. Milk is visibly thinner, has more water, and will not stick to the meat as tightly.
What is the secret to moist chicken breast?
To begin, brine the chicken for 20 to 30 minutes in a combination of water and a few teaspoons of salt. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the only step that will guarantee your chicken will not be dry or rough.
Should I fry chicken breast covered or uncovered?
“Covering the chicken keeps the heat even and helps it cook through,” Corriher said. “However, you’ll want to uncover it near the end to crisp it.” “However, covering the skillet does make a racket — it’s the drops of condensed moisture dropping into the oil that cause all that commotion.”
Do you deep fry chicken breast up or down?
The temperature of the fried chicken oil should be about 350 degrees Fahrenheit (175 degrees Celsius). Lower the chicken pieces, skin-side down, into the oil with tongs. Start with the edge of the piece closest to you and move away from yourself to prevent spatters. Cook in batches.
Should you fry chicken on high or medium?
A big, well-seasoned cast-iron skillet is ideal for pan-frying chicken. Wait until the pan is heated over medium-high heat before adding the chicken.
Can you cook chicken breast in a frying pan?
The most regularly used piece of chicken in the home kitchen is chicken breast, and pan-frying is the greatest technique to get a wonderfully crisp and golden exterior. If your chicken is skinless, follow the same steps to create a lovely golden color. Baste with butter to keep it moist and delicious.
Do you rinse chicken after soaking in milk?
Do you rinse the meat after it has been soaked in buttermilk? Don’t rinse the buttermilk chicken! Instead, take the chicken out of the marinade, blot it dry with a paper towel, and cook it.