Frying chicken breasts on the stove is a delicious way to prepare them. Here's a step-by-step guide to help you achieve golden and crispy chicken breasts:
Ingredients:
- Chicken breasts
- Salt and pepper (or any other seasoning of your choice)
- All-purpose flour
- Eggs
- Breadcrumbs or panko (optional, for extra crunch)
- Cooking oil (vegetable oil, canola oil, or any high smoke point oil)
Instructions:
Prep the chicken breasts:
- Pat the chicken breasts dry with paper towels. This helps remove excess moisture, ensuring a crispy outer crust when frying.
- Season the chicken breasts with salt and pepper or any other preferred seasoning. Let them sit for a few minutes to absorb the flavors.
Set up the dredging station:
- Prepare three shallow dishes or bowls. In the first one, place all-purpose flour. In the second one, beat a couple of eggs. In the third one, put breadcrumbs or panko (if using).
- Dredging the chicken breasts in this sequence helps create a crisp coating.
Dredge the chicken:
- Take one seasoned chicken breast and coat it in flour, shaking off any excess.
- Dip it into the beaten eggs, ensuring it's fully coated.
- Move the chicken breast to the third dish with breadcrumbs or panko (if using) and coat it evenly. Press the breadcrumbs gently onto the chicken to adhere.
Heat the oil:
- In a large skillet or frying pan, add enough cooking oil to cover the bottom, about 1/4 to 1/2 inch deep. Use a high smoke point oil, like vegetable oil or canola oil.
- Heat the oil over medium-high heat until it reaches around 350°F to 375°F (175°C to 190°C). Use a kitchen thermometer to check the temperature.
Fry the chicken:
- Carefully place the breaded chicken breasts into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary.
- Fry the chicken for about 4-5 minutes per side, depending on the thickness of the breasts. You want the chicken to be cooked through and have a golden-brown, crispy coating.
- Use a pair of tongs to flip the chicken and remove them from the oil when both sides are evenly fried.
Drain excess oil:
- Once the chicken is cooked, transfer it to a plate lined with paper towels. This will help absorb any excess oil and keep the chicken crispy.
Serve:
- Let the fried chicken breasts rest for a minute or two before serving. This allows the juices to redistribute, making the meat tender and juicy.
- Serve the fried chicken breasts with your favorite sides and enjoy!
Remember to be cautious when working with hot oil to avoid any accidents. Keep a close eye on the frying process to prevent the chicken from burning or becoming overcooked. Enjoy your deliciously fried chicken breasts!