Chicken breast is the most commonly used cut of chicken in the domestic kitchen and pan-frying is the best way to get a gloriously crisp and golden skin. Put the bread crumbs on a large plate. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. This is an excellent choice if you're searching for a basic and great tasting fried chicken recipe for boneless or bone-in chicken breasts. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). Crack the eggs in a bowl and whisk with a fork. Add 1 tablespoon oil to pan; swirl to coat. The bar has officially been raised when it comes to serving boneless, skinless chicken breast for dinner. Find a recipe for tonight's dinner! Heat the oil in a large non-stick frying pan over medium-high heat. This recipe I made after I cooked and tasted the fried chicken recipe (id #63339) from Zaar chef Ellie. Super tasty, breaded pan-fried chicken breast that takes minutes to prepare and fully cook. The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. With an irresistibly crunchy, golden batter on the outside, flavorful and juicy on the inside, these Fried Chicken Breasts are exceeding all dinnertime standards…and then some.. And, of course, healthier! Place panko in a shallow dish. Panko is … A quick marination makes this breast … If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers. Panko is … When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Heat a large nonstick skillet over medium-high heat. The end result is extra juicy and tender chicken with a crispy, flavorful crust. Baste with butter to help keep moist and add richness. Super tasty, breaded pan-fried chicken breast that takes minutes to prepare and fully cook. Cover with a piece of aluminum foil that just covers the breasts. And, of course, healthier! Nice served with a salad. Boneless chicken breasts cook faster than bone in chicken. Wipe pan clean with paper towels. Prep time does not include the standing times. Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Place the second frying pan on top of the foil covering the chicken breasts. Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. Dredge chicken evenly in panko. A quick marination makes this breast super tender and juicy. Instructions. If your chicken is skinless, use the same method as you will skin achieve a nice golden colour. Repeat procedure with remaining oil and chicken. This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil. If you thought a healthier version of crispy fried chicken didn’t exist, think again! This pan fried chicken is so delicious and simpler (and healthier) than deep frying. Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. Lightly breaded and pan-fried chicken breasts make a quick and easy main dish any night of the week.