Pan Fried Chicken
Golden, crispy, and undeniably flavorful, this Pan Fried Chicken recipe delivers restaurant-quality results in the comfort of your kitchen. Featuring tender chicken breasts seasoned with a blend of garlic powder, paprika, and black pepper, then coated in buttermilk and flour, every bite is packed with a satisfying crunch and mouthwatering flavor. The key to its golden perfection lies in frying the chicken in a mix of butter and vegetable oil, which creates a delectable crust while keeping the meat irresistibly juicy. With just 20 minutes of prep time and 15 minutes to cook, this quick and easy recipe is perfect for a weeknight dinner or a weekend treat. Pair it with classic sides like mashed potatoes, coleslaw, or a fresh salad for a complete meal that’s sure to impress. Ideal for lovers of comfort food and fried chicken enthusiasts alike, this recipe will quickly become a favorite in your household!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 2 tablespoons butter
Instructions
Place the chicken breasts between two sheets of plastic wrap, and use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This ensures even cooking.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well to combine.
Pour the buttermilk into another shallow dish.
Dip each chicken breast into the buttermilk, making sure each piece is thoroughly coated.
Next, dredge the buttermilk-coated chicken breasts in the flour mixture, pressing the flour onto the chicken to ensure an even coating. Shake off any excess flour.
In a large skillet, heat the vegetable oil over medium-high heat. Add the butter to the skillet and let it melt. The combination of oil and butter will help give the chicken a delicious flavor and golden crust.
Carefully place the chicken breasts into the hot skillet. Cook each side for about 5-7 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Once the chicken is cooked through and nicely browned, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a juicy bite.
Serve the pan-fried chicken warm with your choice of sides, such as mashed potatoes, coleslaw, or a fresh green salad.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
