When you're in the mood for a delicious and satisfying meal, this Pan Fried Chicken Breast is perfect. With simple ingredients and a quick fry in a skillet, you can create a show-stopping main course. Though it is surprisingly easy to make, the chicken comes out golden, juicy, and bursting with flavor. It is the perfect comfort food!
If you love comfort food, this pan fried chicken recipe is going to become a regular in your dinner rotation.
This recipe is best if you plan ahead so that the chicken can marinate overnight, but beyond that, it is fast and easy.
Just a quick dip in a seasoned flour blend and quick fry, and dinner is on the table. Follow along, and I'll show you just how easy it is.
Ingredients
- Buttermilk: Tenderizes the chicken and helps create the crust.
- Eggs: Helps the flour mixture stick to the chicken. In a pinch, buttermilk alone can do the trick.
- Smoked Paprika: Feel free to use sweet paprika if you don't have smoked.
- Sea Salt: Kosher salt works as well.
- Garlic Powder: Onion powder could be used in its place.
- Dried Oregano: Thyme or basil can be used if you prefer.
- Black Pepper: Ground white pepper can be used for a slightly different yet subtle spice.
- Cayenne Pepper: Red chili flakes or a dash of hot sauce can be substituted.
- Boneless Skinless Chicken Breast: Chicken thighs may be used if you prefer.
- All-Purpose Flour: Gluten-free flour blends are an excellent alternative for those avoiding gluten.
- Cornstarch: Helps to crisp up the coating. You can omit it if you don't have it.
- Baking Powder: Aids in making the crust light and crispy. Make sure you use non-aluminum baking powder and that it is fresh. Baking soda is not recommended as a swap; you are better off just omitting it.
- Avocado Oil or Vegetable Oil: Both are great for frying with high smoke points. Canola oil is another neutral-flavored option for frying. You could use a light olive oil as well
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Uniform Thickness: Depending on the thickness of your chicken breast, you may want to pound them with a meat mallet so that they have an even thickness. My butcher offers thin chicken breasts (not the same as cutlets, which are much thinner), and that is what I use.
- Avoid Crowding: Cook your pan-fried chicken breast in batches. Overcrowding the pan can lower the oil temperature too much and make your chicken soggy.
- Thermometers are Your Friend: You'll want an oil thermometer to make sure your oil is 400°F and an instant-read thermometer to ensure that your pan-seared chicken breasts reach 165°F before serving.
- Adjust Cook Time as Needed: When cooking chicken breasts, the cooking time can vary depending on how thick your chicken breasts are and how cold they are when they reach the oil. When cooking thick chicken breasts, I recommend letting them sit at room temperature for a bit so your oil stays as hot as possible and you don't end up with chicken that's crispy on the outside and raw on the inside. If that does happen, just pop the chicken in a 350°F oven until they are cooked through.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. They are great cold on salads. You can reheat them in the air fryer, or for extra-crispy leftovers, re-fry them for about 5 minutes until heated through.
Serving Suggestions
- Green Beans with Bacon: A classic combo that never disappoints.
- Old Fashioned Baked Macaroni and Cheese: You can't go wrong with this creamy, cheesy goodness.
- Honey Sriracha Brussels Sprouts: For those of you who like a kick, these Brussels sprouts are glazed with a honey Sriracha sauce that provides a spicy-sweet contrast to the savory chicken.
- Instant Pot Garlic Mashed Potatoes: The garlic adds a rich flavor to the potatoes, making them a fluffy cloud of deliciousness that complements the chicken beautifully.
Tools
As an Amazon associate, I earn from qualifying sales
- Heavy duty skillet, such as cast iron
- Oil Thermometer
- Instant-Read Thermometer (for the meat)
- Shallow dishes for marinating and dredging
More Chicken Recipes to Try
- For a quick and tasty snack, try the Popcorn Chicken; it's crispy on the outside and juicy on the inside!
- Cooking a juicy Ninja Foodi Chicken Breast has never been easier, giving you perfect results every time.
- Bring a Mediterranean flair to your table with our Mediterranean Chicken.
- Spice up your meal routine with our smoky and slightly spicy Chipotle Chicken, guaranteed to be a crowd-pleaser.
Pan Fried Chicken Breast
When you're in the mood for a delicious and satisfying meal, this Pan Fried Chicken Breast is perfect. All it takes is simple ingredients and a quick fry in a skillet for a show-stopping main course. Though it is surprisingly easy to make, the chicken comes out golden, juicy, and bursting with flavor. It is the perfect comfort food!
Servings: 8
Calories: 297kcal
Ingredients
- 1 cup buttermilk
- 1 large egg beaten
- 1 teaspoon smoked paprika divided
- 3 teaspoons sea salt divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 pounds boneless skinless chicken breast
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 2 cups avocado oil or vegetable oil
Instructions
- Combine the buttermilk, egg, ½ teaspoon smoked paprika, 1 teaspoon salt, garlic powder, oregano, black pepper, and cayenne pepper in a large measuring cup. Whisk to combine.
- For thick chicken breasts, start by pounding them to even thickness using a meat mallet.
- Place the chicken in a shallow dish or gallon zip-top bag. Pour the buttermilk mixture over the chicken breasts, and refrigerate. I reccomend overnight, but 4 hours at a minumum.
- Whisk together the flour, cornstarch, baking powder and remaining 2 teaspoons of salt, ½ teaspoon of smoked paprika in a shallow dish like a pie plate.
- Remove the chicken from the marinade. Dredge it in the flour mixture, using your hands to firmly press a thick coating of the flour onto the chicken.
- Heat the avocadod oil to 400°F in a large cast iron skillet. Add the chicken. This should drop the temperature down to around 350°F, which is what we want.
- Cook for about 4 to 5 minutes per side, until crispy, and the internal temperature on a meat thermometer is 160°F.
- Transfer to a wire rack set on a baking sheet. Rest for about 5 minutes before serving.
Nutrition
Calories: 297kcal | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1044mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Linda says
This was excellent! A keeper for sure! Thanks so much for sharing.
Wendy Polisi says
I am so glad you enjoyed it!