Fried chicken is always a hit and this recipe doesn’t disappoint! The chicken fries up in a pan tender and juicy every time.
Serve this tasty fried chicken with your favorite sides. It’s delicious with cornbread, salads, and corn on the cob.
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
- Remove the chicken breasts from the refrigerator and let them sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap and gently pound into an even thickness of 1/2 inch.
- Pat the chicken dry with paper towels and then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
- In a wide, shallow bowl or a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Working one at a time, dredge the chicken breasts in the flour mixture, shaking off any excess. Transfer to a clean plate.
- Heat the oil in a large, sturdy cast iron or stainless steel skillet over medium-high heat. When the oil is hot and shining, add the chicken, smooth side down.
- Cook for 4 minutes on the first side without disturbing the chicken, until it is a deep golden color and releases easily from the pan. Flip and cook for an additional three to five minutes. The chicken can be removed from the pan when it reaches 155°F. Place it on a plate or a cutting board and cover with foil. Allow it to rest for about 10 minutes. During this time the temperature of the chicken will increase to 165°F and will be safe to eat.
- Serve warm with a squeeze of lemon juice and a sprinkling of herbs.
Tips and Tricks
- The cooking time will depend on the size of the chicken breast, the type of pan you use, and how long you preheat the pan.
- Preheating the pan will produce chicken that’s golden brown on the outside and moist on the inside. Use a heavy skillet that’s been preheated over medium high heat for at least five minutes.
A lightly pounded, 8-ounce chicken breast will take about 7-9 minutes to pan fry. The best way to check chicken for doneness is to use an instant-read thermometer. Chicken must reach 165°F to be safe to eat. After frying the chicken, let it rest for about 10 minutes.
How Do You Make Fried Chicken Breasts Moist?
The best way to ensure moist chicken breast is to pound it to an even thickness of no more than ½ inch. The chicken will cook evenly and the meat will be tender.
How to Store Fried Chicken Breast
Leftover fried chicken breast should be placed in an airtight container and stored in the fridge for up to four days. You can also use a freezer-safe container and freeze the chicken for up to three months. When ready to use, the chicken should be thawed overnight in the fridge 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
Ingredients
- 1 ½ pounds chicken breasts boneless and skinless
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne optional
- 2 tablespoons vegetable oil
- lemon wedges
Instructions
- Remove the chicken breasts from the refrigerator and let them sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap and gently pound into an even thickness of 1/2 inch.
- Pat the chicken dry with paper towels and then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
- In a wide, shallow bowl or a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Working one at a time, dredge the chicken breasts in the flour mixture, shaking off any excess. Transfer to a clean plate.
- Heat the oil in a large, sturdy cast iron or stainless steel skillet over medium-high heat. When the oil is hot and shining, add the chicken, smooth side down.
- Cook for 4 minutes on the first side without disturbing the chicken, until it is a deep golden color and releases easily from the pan. Flip and cook for an additional three to five minutes. The chicken can be removed from the pan when it reaches 155°F. Place it on a plate or a cutting board and cover with foil. Allow it to rest for about 10 minutes. During this time the temperature of the chicken will increase to 165°F and will be safe to eat.
- Serve warm with a squeeze of lemon juice and a sprinkling of herbs.
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