Pan-frying is a great method for cooking breaded chicken if you like a crispy coating but don't want all of the fat that comes with deep-frying. It produces a crisp, golden crust while retaining juices and flavors. It also is a quick way to get dinner on the table with just a few ingredients. Read on to learn pan fry breaded chicken.
Instructions
1. Trim the excess fat off the chicken breasts. Place the chicken between two pieces of wax paper. Pound the chicken with a meat mallet or bottom of a heavy glass so it is a quarter-inch thick.
2. Place the flour, eggs and bread crumbs in separate bowls. Beat the egg, adding a little water to thin it if necessary.
3. Dredge the chicken in flour, shaking off the excess. Coat the chicken in the beaten egg. Put the chicken in the bread crumbs and pack them onto both sides.
4. Heat a skillet on medium heat, then add the oil.
5. When the oil is hot but not smoking, gently lay the chicken breasts in the pan using tongs. Make sure there is ample room between the breasts; overcrowding the pan will lower the temperature of the oil, which will result in soggy chicken.
6. Leave the chicken alone. This will ensure that the bread crumbs won't fall off the breasts. After one minute, check to make sure the chicken is browned, then turn with the tongs. Cook one minute on the other side, then turn again. Repeat. The chicken is done when its juices run clear when pierced with a fork.
7. Drain chicken on paper towels then serve.
Tags: bread crumbs, breaded chicken, chicken breasts, then turn