Fried Chicken Breast Recipe (2024)

FAQs

How long should you fry a chicken breast for? ›

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

Place a flat-bottomed frying pan on a medium-high heat and drizzle in a good amount of olive oil. When the oil is nice and hot, place the chicken breasts in the pan and leave to cook for 5 -7 minutes, untouched until a nice golden crust forms. If you have a lid for the pan, pop it on to help retain all that moisture.

Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference.

Chicken Size:Small pieces (such as wings and drumettes) may take around 10-12 minutes. Larger pieces (such as thighs and breasts) may take 12-15 minutes or more. Check Internal Temperature:Use a meat thermometer to.

Fry chicken pieces until done, about 20-30 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear. Cooking time will vary by size of pieces. Larger pieces will take longer to cook.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

A milk marinade produces a super tender chicken, which melts in the mouth because milk contains lactic acid, which breaks down muscle fibers in the meat. Additionally, the best milky marinade for chicken is one that uses a fermented milk product, such as buttermilk or yogurt.

Marinating chicken before frying it can add flavor and moisture to the meat, making it more tender and juicy. Therefore, it's generally a good idea to marinate chicken before frying it.

Is it better to use egg or milk for fried chicken? ›

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency. Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil.

Turn the chicken pieces every 3-4 minutes to ensure even cooking on all sides. (You can use ChefAlarm's built-in timer for this!) After about 12-15 minutes of cooking, pull the chicken pieces out of the oil one at a time with tongs, and spot-check the internal temperature of each in multiple areas with a Thermapen.

We'll go over the oil temperatures and cooking times for different chicken types below: Fried Chicken: 350 degrees Fahrenheit for 8-15 minutes. Chicken Tenders: 350 degrees Fahrenheit for 5-7 minutes. Chicken Wings: 375 degrees Fahrenheit for 10-15 minutes.

Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165 degrees F in the thickest part of the chicken.