Best 3 Crispy Pan Fried Chicken Recipes

CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)

Steps:

• In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
• Place the eggs in another dish.
• Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
• heat oil in a skillet over medium-high heat.
• Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.

CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN

Steps:

• Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
• Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
• Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
• Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
• Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
• Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
• Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
• Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
• ENJOY!

CRISPY PAN-FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Step 1: Prepare the spice blend and season chicken. Mix kosher salt, black pepper, smoked paprika, and cayenne into a bowl to create the dry brine for the chicken. "We don't submerge the chicken in liquid; we want to prevent bloating that might occur from extra water," says Simmons. Sprinkle the seasoning onto the various chicken pieces and chill them in the fridge for 24 hours. Before frying, remove chicken from the fridge and allow it to sit for 30 minutes. Step 2: Dredge the chicken. Whisk eggs and buttermilk together. Buttermilk adds an element of acidity that you won't find in regular milk. In another shallow baking dish, mix together AP flour, cornstarch, salt, and pepper. Use a plastic container to spread evenly over a sheet pan. Using your left hand, dip individual pieces of chicken into the egg mixture, letting it drip over the bowl. Place chicken piece onto the sheet pan. Using your right hand, coat it with flour. Gathering excess flour to cover the piece of chicken, packing it like a small child in the snow. Turn over chicken, and repeat. Designating your hands for dipping and dredging is a nifty trick that allows you to avoid clumpy hands. Step 3: Heat the oil. Pour canola oil into a cast-iron skillet halfway and heat on medium-high until the temperature rises to 350°F. Simmons also likes peanut oil: "It's the lard of oils," she says. Just don't use olive oil. It has a low smoke point and will burn before you finish cooking all of the chicken. 350° is the sweet spot for attaining a golden crust: too high and it will burn, too low and it will remain greasy. Step 4: Fry. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. After removing the chicken from the grease and placing it on a rack, a home cook can do two things: finish it off in the oven at 350° for six minutes; or, if the host wants to entertain guests, hold it at 250° for 1 to 1½ hours in the oven. This decreases the risk of serving greasy chicken.