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This fried chicken breast recipe is an easy way to prepare a chicken breast for dinner or a quick meal. It’s a simple, flavorful marinade with umami-filled key ingredients like oyster sauce and light soy sauce, as well as the velvety key ingredients of oil and cornstarch that keep the chicken moist and juicy.
How To Make Pan Fried Chicken
The result is a flavorful chicken breast that’s still versatile enough for salads, sandwiches, wraps, pasta, and more.
Crispy Chicken Stir Fry
We got a lot of reader comments on Bill’s post about how velvety stir-fried chicken is. No one can believe how such a simple method produces such a juicy and silky chicken!
In this case, the chicken is thinly sliced before marinating. In this recipe, we apply the same method to buttered chicken breasts with similar results: locking in flavor and moisture.
You realize more and more that this extra velvety step can make or break a dish. We find that cooked chicken breasts used in so many applications can be dry and tasteless.
This recipe ensures that you get a delicious and juicy chicken breast. Although it uses some Chinese ingredients, such as oyster sauce, light soy sauce and rice wine (you can also substitute dry sherry for cooking), the chicken does not taste “Asian”. It can be added to your favorite recipes!
How To Make Pan Fried Chicken: 12 Steps (with Pictures)
Serve this chicken breast with simple sides like rice and broccoli, or try some of these other recipes!
Take your time (a minute or two) to soak the liquid marinade into the chicken breast. If you massage the chicken with your hands, you’ll be surprised how much liquid it can absorb! The key to a juicy and very lean chicken breast.
Carefully butterfly each chicken breast, then separate the two halves so you have 4 pieces that are half the thickness of the original 2 chicken breasts.
Use the back of your knife to cut into the chicken breast on both sides, paying particular attention to the thick areas. This softens the meat and evens out the thickness of each piece.
Pan Fried Boneless Chicken Thighs
Put the chicken breast pieces in a bowl with the light soy sauce, oyster sauce, Shaoxing wine, pepper and garlic. Use your hands to mix well.
Then add 2 to 3 tablespoons of water (2 tablespoons for a pound of chicken, or up to 3 tablespoons for 11/4 pounds), 1 tablespoon at a time, mixing with your hands after each addition until the chicken has absorbed the liquid.
Leave to marinate for 15-20 minutes at room temperature. Just before cooking, mix the cornstarch and the marinated chicken until smooth.
Heat the oil in a nonstick or cast iron pan over medium heat. Place the chicken breasts in the pan in a single layer.
Pan Fried Chicken Thighs (so Juicy!)
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An easy way to cook chicken breast with umami-packed ingredients like oyster sauce and light soy sauce, as well as the velvety base of oil and cornstarch that keep the chicken moist and juicy.
Calories: 207 kcal (10%) Carbohydrates: 2 g (1%) Protein: 25 g (50%) Fat: 10 g (15%) Saturated fat: 1 g (5%) Polyunsaturated fat: 2 g Monounsaturated fat: 5 g Trans fat: 1 g Cholesterol: 73 mg (24%) Sodium: 382 mg (16%) Potassium: 438 mg (13%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 35 IU (1%) Vitamin C: 2 mg (2%) Calcium: 12 mg (1%) Iron: 1 mg (6%)
It is written and produced for informational purposes only. While we do our best to provide nutritional information to our readers as a general guideline, we are not certified nutritionists and the values provided should be considered estimates. Factors such as purchased brands, natural variations in fresh ingredients, etc. they will change the nutritional information of each recipe. Different online calculators also give different results, depending on the source. To get accurate nutrition information for a recipe, use your favorite nutrition calculator to determine nutrition information, ingredients, and amounts used.
Pan Seared Chicken Breast Recipe (super Juicy!)
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Judy is the mother of the Woks of Life family. Born in Shanghai, he came to the United States at the age of 16. Fluent in English and three different Chinese dialects, she is our professional menu translator when we eat around China. Committed to preserving fading recipes and traditions, their specialty is everything from mooncakes to homemade stir-fries. Food writer
Renae holds certifications in pastry and culinary arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, The Kitchn, Food52 and more.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2,000 calories per day is used for general nutritional advice.
Real Simple Southern Fried Chicken Recipe
Chicken ribs are thin pieces of boneless chicken, cut from a thick breast or thinly sliced. Fried chicken makes a delicious main dish, a topping for pasta or salad, or a filling for a sandwich. This is a quick and easy dish with thin steaks, perfect for a weeknight.
Unless the boneless chicken breasts are quite small, cut them horizontally to make ribs. Two or three large chicken breasts can be enough for four servings. If your chicken breasts are quite small, use them flat and pound them to an even thickness before cooking.
If desired, replace the Cajun seasoning with a spice blend of your choice. Some delicious options include a Greek spice blend, an Italian spice blend, or a Mexican blend.
“Everyone always wants fried chicken. Frying anything can be a daunting task, but this recipe proves that you can have fried chicken anytime.” – Renae Wilson
Tender Pan Fried Chicken Breasts Recipe
To ensure your chicken ribs are crispy, make sure the oil is at the right temperature before frying. Serve immediately or reheat in the oven a few minutes before serving.
Chicken ribs are thin slices of chicken breast and chicken fillets are a portion of white meat. This recipe works with tenderloins or tenderloins, just make sure to fry the tenders long enough to cook them.
I don’t like that at all. It’s not the worst. Of course that will do. I am a fan, would recommend it. Unlucky! I love! Thank you for your review!
By clicking “Accept all cookies”, you agree to cookies being stored on your device to improve site navigation, analyze site usage and assist in our marketing efforts. This fried chicken recipe is the most used recipe in our family. It is simple, easy and quick to make. And it’s delicious! Really, all you need is 4 minutes of prep time and 6 minutes of cooking time. The recipe is so simple that even a child can make it successfully. In fact, this was the first “meat” recipe my daughter mastered when she was just starting to learn how to cook.
Pan Fried Chicken Breast Recipe
Getting a tender and juicy chicken breast has always been a problem for me. If you can do it, tell me your secret. In my case, the chicken breasts will dry out a bit before they are fully cooked. This is because heat only goes in one direction in a pan. One side is very hot while the other is cooling. Then there is the thickness and the uneven surface to deal with. All these factors lead to inefficient heating, uneven cooking and therefore drying.
After experimenting and lighting a few small bulbs, I found a way. The solution I finally came up with is ridiculous and has three parts:
Just like when frying lean pork chops, you want to fry chicken breast quickly, which means doing it over fairly high heat. A thick chicken breast is not cooked over high heat until the outside is noticeably dry. Instead, the chicken breast should be cut in half, or even in three pieces if it is particularly large and thick.
To solve the one-way heating problem, I fry my chicken breasts covered. In this way, the steam heats the breast while frying from above, resulting in quick and efficient cooking. In addition, the moisture of the steam keeps the breasts very moist and prevents them from drying out. However, covering the pan completely will result in poor browning, so I leave a small crack open to allow some steam to escape.
How To Pan Sear Chicken Breasts
With this method I do not use a thermometer. Three minutes per side over medium heat and the breast is fully cooked, moist and juicy inside.
Calories: 254 kcal Carbohydrates: 0 g |
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