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Fried Chicken Breast (Crispy and Easy Pan-Fried Recipe) Recipe

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3.8 from 14 reviews

This crispy and easy pan-fried chicken breast recipe features boneless skinless chicken breasts double-coated in a seasoned flour and egg mixture, then fried to golden perfection. The flavorful blend of garlic powder, chili powder, and paprika delivers a deliciously crispy exterior with juicy and tender chicken inside, perfect for a quick weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 3 boneless skinless chicken breasts, cut in half lengthwise

For the Flour Coating:

  • 2 cups all purpose flour
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste

For the Wet Coating:

  • 1 cup milk
  • 2 large eggs
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce

For Frying:

  • Oil for frying (vegetable or canola oil recommended)

Instructions

  1. Prepare the seasoned flour mixture: Add the flour, garlic powder, chili powder, paprika, salt, and pepper to a Ziploc bag, seal it, and shake vigorously to combine all ingredients evenly.
  2. Coat the chicken with flour mixture: Place the chicken pieces into the seasoned flour bag, seal it, and shake well to ensure each piece is thoroughly coated on all sides.
  3. Mix the wet coating: In a bowl, whisk together the milk, eggs, soy sauce, and Worcestershire sauce until fully blended and smooth.
  4. Double coat the chicken: Remove the floured chicken pieces from the bag, dip them into the wet coating mixture, and then return them to the seasoned flour bag to coat once again for a crispy, multi-layered crust.
  5. Heat the frying oil: Pour a few inches of oil into a deep-sided skillet and heat it over medium-high heat until shimmering but not smoking, approximately 350°F (175°C) if using a thermometer.
  6. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, frying evenly on both sides for about 4-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
  7. Drain and serve: Remove the fried chicken from the oil and let it drain on a paper towel-lined plate to absorb excess oil before serving hot.

Notes

  • For best results, do not overcrowd the skillet while frying, fry in batches if necessary.
  • Using a thermometer ensures the oil is at the correct temperature to achieve a crispy crust without greasy chicken.
  • Chicken breasts are pounded to an even thickness for uniform cooking and to prevent dryness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer to retain crispiness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/fried-chicken-breast-crispy-and-easy-pan-fried-recipe-recipe/