fried chicken breast

10-Minute Pan-Fried Chicken Breast

chicken breasts ((boneless, skinless))

Tbsp olive oil ((one

tsp kosher salt

tsp black pepper

garlic ((pressed))

parsley

tsp thyme ((dried))

tsp cayenne pepper ((plus more to taste))

Using a sharp knife, cut the chicken breasts in half lengthwise. You want to end up with 4, equally thin, chicken cutlets. Uniformly thick chicken breast will cook faster and more uniformly.

Rub the chicken breasts with one tablespoon oil, then season with salt, pepper, thyme, garlic, parsley and cayenne pepper.Tip: the seasoning mix here is fairly basic but gives the chicken good flavor. I vary it depending on what I have, or want to use, and often add fresh herbs. I find basil, oregano and coriander to be great in this recipe. Spice mixes like Italian, herbs de provence are also fabulous. If you like sesame oil, use it instead of olive oil for rubbing, but reduce the amount to about teaspoon, or to taste.

Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Add the chicken breasts and partially cover the pan with a lid, leaving about a 1/2" - 1" crack.&nbsp;Tip: if using a regular skillet, double the amount of oil. You can also use 50/50 oil and butter for better flavor.

Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white. Flip the breasts, partially cover and cook for another 3 minutes.

Remove from the pan and serve immediately or keep warm until ready to eat.

This is the BEST Oven Fried Chicken recipe! It comes crispy right out of the oven, is much lower in fat and made with lean chicken breast. It takes just like KFC but it's baked instead of fried! Includes step by step recipe video.

The Best Oven-Fried Chicken

chicken breasts

butter

flour

breadcrumbs

tsp salt

tbsp seasoning salt (I use Lawry's)

tsp pepper

paprika

Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)

*NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.

Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.&nbsp;

OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step

Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10 minutes.

Be sure to check to make sure your chicken is cooked (165 degrees F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.

Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225 degree F oven.

RECIPE: http://www.thereciperebel.com/the-best-oven-fried-chicken/

The best oven fried chicken recipe -- it's baked so it's much healthier but has all the flavor of KFC fried chicken!

The Best Oven Fried Chicken Recipe

Pan fried chicken breasts recipe! These fried boneless skinless chicken breasts are crispy, healthy,  flavorful, juicy, tender, and delicious. Quick to make taking less than 20 minutes to pan fry in a skillet, you can serve with potatoes or any side of choice. Let me show you how to fry chicken breast in quick steps.

Pan Fried Chicken Breasts Recipe

Chicken breasts

Paprika

Garlic powder

Black pepper (or

Thyme

Oregano

Salt (to taste)

Butter

garlic

Vegetable oil

Clean the chicken and use paper towels to dry them.If they are uneven in thickness, you can use a mallet to flatten them.

Add the chicken, paprika, thyme, oregano, garlic powder, black pepper, and salt into a bowl. Mix till they are well combined and the chicken nicely coated in the seasoning. 

Place a skillet on medium heat then add in vegetable or sunflower oil.Arrange the chicken breasts in the skillet with the smooth side down.

Pan fry on medium heat for 5-7 minutes without moving them then turn the chicken breasts to the other side. Fry for another 5-7 minutes or until cooked through.

Add in garlic butter and stir until fragrant then scoop to cover the chicken with it (Optional step). 

Take off heat and serve.

Crispy, juicy chicken schnitzel can be ready in just 15 minutes! Season the chicken well and be sure to pound each piece until quite thin, this will help the chicken cook quickly and evenly without drying out!  I like to serve this with my lemony arugula salad and a side of Greek-Style oven fries or  Mediterranean mustard potato salad (lots more ideas in the post).

Easy Chicken Schnitzel Recipe

chicken breast pieces ((about 1 pound and 5 oz))

Kosher salt and black pepper

garlic powder

sweet paprika

oregano

all-purpose flour

eggs

bread crumbs bread crumbs

Extra virgin olive oil

lemon, juice of

Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mallet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.

Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.

Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.

Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.

In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).

Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.

Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)

Buttermilk fried chicken breast is brined in a buttermilk marinade before being coated in seasoned flour and deep fried to golden and crispy perfection. Serve in a sandwich or topped with gravy and potatoes on the side.

Buttermilk Fried Chicken Breast

chicken breast (boneless, skinless)

buttermilk

hot sauce

salt (or

tsp celery salt (or

paprika powder (or

tsp white pepper

oil (for frying)

parsley (for garnishing)

In a bowl, whisk together the buttermilk, egg, salt and hot sauce.

Transfer the chicken breasts to the buttermilk marinade and cover. Refrigerate for a minimum of 1 hour.

Add at least 2 inches of oil to a large pot and heat to 350 degrees F.

In a bowl, whisk together the flour, salt, white pepper, celery salt, granulated garlic and paprika powder.

Remove the chicken breast from the buttermilk marinade allowing the excess to drip off before transferring to the seasoned flour.

Coat each chicken breast completely with the flour then transfer to the hot oil and deep fry for 15-20 minutes, flipping the chicken throughout the process. Don&#39;t over crowd the pan. The fried chicken is ready once a kitchen thermometer inserted into the thickest part of the breast reads at least 165 degrees F.

Transfer the chicken to a plate or wire rack and blot with a paper towel to absorb the excess oil.

Garnish with fresh parsley and serve with your favorite side dish or make a chicken sandwich and enjoy.

Fried Chicken Breast (Super Tender)

boneless, skinless chicken breasts

Black pepper ((to taste))

Kosher salt ((to taste))

tsp Dijoin mustard ((optional))

sour cream ((optional))

vegetable oil ((for frying))

Dry chicken breasts with paper towels. Lay them shiny side down on a cutting board. Cut off chicken tenders and set them aside. Using a sharp knife, score chicken breasts top to bottom and side to side about every half inch, and deep enough to not cut all the way through.

Cover the breasts with a piece of Saran wrap and slightly pound with a meat tenderizer to make them uniform thickness.

Season the breasts with salt and pepper on each side. In a small bowl, combine the sour cream with the mustard, then rub this mixture all over the chicken breasts, making sure it gets into every crevice. Place the breasts in a bowl, cover and refrigerate for about 15 minutes.

Whisk the egg in a medium bowl and set aside. Spread the flour on a large plate and set aside.

Heat a skillet filled with cooking oil so that it just covers the bottom. One by one, dip the chicken breasts in the egg mixture, then the flour on both sides, shake off excess, and place on the heated skillet. You will want to do the frying in batches. The first batch will be the first three chicken breasts, while the second batch will be the fourth chicken breast and the four chicken tenders.Fry chicken breasts over medium-high heat about 2-3 minutes per side, uncovered, until deep golden brown on each side.

Serve hot with your favorite side dish, or use to make some of the most delicious chicken sandwiches.

Turned out just perfect! Scoring it made all the difference. You can’t taste the sour cream or mustard but it sure kept the breasts moist. Great tip!

Beyond compare as fried chicken goes...just the right amount of tender, juicy, spicy, and crispy...and so easy to make.

My family and I just love this recipe to cook fried chicken breasts for our sandwiches. Damn it’s so good. Thank you for posting this for people to try it and experience it’s greatness. You really made an easy recipe to share that brings joy to a meal for everyone. Thank you so much!

Best chicken breasts I have ever eaten. I've made them several times now and they turn out fabulous everytime.  The grandson even asked for more! This has gone into my recipe book as soon as I tried it.  I didn't alter the recipe in any way as it's great the way it is (and for me that doesn't usually happen). Thanks for sharing!

Made this for dinner tonight! All three of my kids had seconds! Thank you!

I made this for dinner for my Chicken Fettuccine Alfredo and it was DELICIOUS! Followed the recipe exactly except I seasoned my flour mix as well. 

Thank you for the recipe!

In this weeknight-friendly recipe, a cheesy parmesan breadcrumb coating makes the chicken extra crispy and keeps the meat incredibly juicy and tender. Add to a crispy chicken sandwich, serve with a simple lemony salad, or slice and use as a topping for pasta.

Crispiest Breaded Chicken Cutlets

chicken cutlets

Kosher salt, (plus flaky sea salt

Black pepper

all purpose flour

breadcrumbs ((I like Panko))

Parmesan

Italian seasoning

Extra virgin olive oil, (for frying (or substitute

Lemon wedges, (for serving)

Make the chicken cutlets: If you’re starting from 2 boneless skinless chicken breasts, slice the chicken breasts in half horizontally with a sharp knife. Use the palm of your hand to hold the chicken flat and in place while slicing smoothly with the other hand in as few strokes as possible.

Season the chicken: Generously season both sides of the chicken cutlets with salt and black pepper.

Prepare a dredging station: Set up the chicken next to three large deep plates or shallow bowls.I like to work in order from left to right: in the first bowl, add the flour.  Beat the eggs in the second bowl.  Finally, stir together the breadcrumbs, parmesan, and Italian seasoning in the third. Set up an empty plate or tray for the breaded cutlets on the right.

Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.

Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used 1/4 cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.

Pan fry the cutlets: Cooking in batches to avoid crowding the pan, carefully add 1 or 2 cutlets into the pan. To avoid splattering the hot oil, use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.

Flip: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.

Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.

Followed your recipe exactly and the chicken came out perfect.  My son said the chicken was amazing and asked me to start making it weekly.  Thank you!

Perfect.  Uncomplicated.  Mouth-watering.  Did I mention perfect?

So, so delicious! Excellent paired with steamed green beans and lemon capellini salad.

Have never made chicken this way before but always wanted to try. It turned out so crispy and delicious, will definitely be adding to our meal rotation.

https://content.jwplatform.com/videos/3sCdR88v.mp4

Crispy breaded chicken cutlets seasoned with Italian seasoning and parmesan and pan-fried until golden. An easy weeknight dinner recipe!

Top 7 fried chicken breast recipes from across the web

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Top Tags

10-Minute Pan-Fried Chicken Breast

The Best Oven-Fried Chicken

Pan Fried Chicken Breasts Recipe

Easy Chicken Schnitzel Recipe

Buttermilk Fried Chicken Breast

Fried Chicken Breast (Super Tender)

Crispiest Breaded Chicken Cutlets

Top 7 fried chicken breast recipes from across the web

The most viewed fried chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10-Minute Pan-Fried Chicken Breast

The Best Oven-Fried Chicken

Pan Fried Chicken Breasts Recipe

Easy Chicken Schnitzel Recipe

Buttermilk Fried Chicken Breast

Fried Chicken Breast (Super Tender)

Crispiest Breaded Chicken Cutlets

The most viewed fried chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine