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Go60 YUM - recipes and the joys of dining
Share your recipes July 2017

Food Ventures

Perfect Pan-Fried Chicken Breasts

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Serves 4.

 

This isn't battered or deep fried but lightly dredged in well-seasoned flour and pan-fried until it is light, crisp, and juicy.

Vegetable oil for frying

Salt and pepper for seasoning

4 (6-ounce) chicken breasts

1 cup flour

1 tablespoon salt

2 teaspoons freshly ground pepper

1 tablespoon paprika

 

Add the vegetable oil to a depth of 1 to 1 & 1/2 inches in a large cast iron skillet with a lid, and heat to a temperature of 350 degrees to 375 degrees F.

Season the chicken breasts with salt and pepper and set aside. Season the flour with additional salt, pepper, and paprika.

Dredge the chicken pieces through the seasoned flour. Place the chicken breasts in the skillet of hot oil, cover, and fry for 20 minutes, until golden brown, turning once after the first 10 minutes. Remove the lid, turn the chicken pieces over once more, and cook an additional 5 to 10 minutes to crisp up the skin.

Use a slotted spoon or spatula to transfer the chicken to a paper-towel-lined platter. Serve hot.

 


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