Pan Fried Chicken – Breast & Thighs (Both)

Pan-Fried Chicken is the juicy, tender meat with perfectly seasoned crust for dinner or simply craving comfort food. Pair it with a fresh side salad, creamy mashed potatoes, or just enjoy it straight from the pan.

What Is Pan-Fried Chicken?

Pan-fried chicken is a cooking method where chicken pieces are seared in a skillet with a small amount of oil or fat, creating a crisp outer crust while locking in tender, juicy meat. Unlike deep-fried chicken, which requires full immersion in oil, pan-frying uses less oil, making it a healthier and less messy alternative while still delivering mouthwatering results.

How to Make Pan Fried Chicken Thighs?

Just to let you know that today I am using chicken breast for this recipe, but you can use thighs here because it has more flavors compared to breasts. Below I have shared the recipe for pan fried boneless skinless chicken thighs.

Ingredients

• 4 chicken thighs depending on size (4 large pieces)
• 1 tablespoon olive oil
• dried oregano
• dried basil
• 1 tsp kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tsp black pepper

Instructions

1. Heat up a large skillet over medium heat. Add oil and let it become hot.
2. Meanwhile, season both sides of the chicken thighs with spices and then place them in the hot skillet and cook them for about 20-25 minutes, uncovered or until the skin is crisp and deep golden brown, this could take as long as 30 minutes.
3. Reduce heat to low if the skin is sticking to the pan, and cook until it is evenly golden brown. Flip to the other side and cook for 20 more minutes or until the chicken is fully cooked through and done.
4. Enjoy alongside with salad or fried rice.

Variations to Try

Pan-fried chicken is incredibly versatile, and you can customize it to suit any flavor profile:

• Classic Southern Style: Dredge the chicken in seasoned flour and buttermilk for a thick, crispy crust.
• Herb-Crusted Chicken: Add dried herbs like rosemary, thyme, and parsley to your breading for an aromatic twist.
• Spicy Kick: Mix cayenne pepper, chili powder, or hot sauce into your dredge or marinade for a fiery bite.
• Asian-Inspired: Use soy sauce, ginger, and garlic in your marinade, and finish with a drizzle of sesame oil.
• Gluten-Free: Substitute regular flour with almond flour, coconut flour, or gluten-free breadcrumbs for a gluten-free option.

Tips and Tricks

• Before seasoning, pat the chicken breasts dry with a paper towel.
• Always season your chicken at least 30 minutes before cooking. This will enhance the flavor by absorbing the seasonings (especially salt) into the meat.
• To get that extra browning, pan fry in a mixture of oil and butter (oil will help keep the butter from burning, also butter adds up a nice flavor).
• After cooking is done, remove from the pan and allow the chicken to rest for 2 to 3 minutes before cutting. By doing this you will have a juicy boneless chicken breast because the juices get redistribute.

How to Store and Reheat Pan-Fried Chicken

Proper storage and reheating are crucial to maintaining the texture and flavor of your pan-fried chicken:

• Storage: Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap individual pieces in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months.
• Reheating: To retain crispiness, reheat the chicken in an oven or air fryer at 350°F (175°C) for 10-15 minutes. Avoid microwaving, as it can make the crust soggy.

How to Serve Pan-Fried Chicken

Pan-fried chicken pairs beautifully with a variety of side dishes, sauces, and garnishes:

• Classic Comfort Food: Serve with mashed potatoes, green beans, or coleslaw.
• Light and Fresh: Pair with a crisp garden salad, quinoa, or roasted vegetables.
• Sauces to Try: Elevate your dish with gravy, honey mustard, garlic aioli, or a zesty chimichurri.
• Creative Options: Slice it up for sandwiches, wraps, or tacos. It’s also a fantastic protein addition to pasta or rice bowls.

Recipe FAQs

Q: What’s the best oil for pan-frying chicken?
A: Choose oils with a high smoke point, such as vegetable oil, canola oil, or avocado oil. Avoid butter, as it burns quickly at high heat.

Q: How do I know when the chicken is fully cooked?
A: Use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches 165°F (74°C) at the thickest part.

Q: Can I use frozen chicken?
A: It’s best to thaw chicken completely before pan-frying to ensure even cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave.

Q: How can I make the crust extra crispy?
A: Double-dredge your chicken by dipping it in seasoned flour, then egg wash, and back into the flour. Adding cornstarch to the flour also helps achieve a crunchier texture.

Q: Can I pan-fry chicken without breading?
A: Absolutely! Simply season the chicken with your favorite spices and cook it directly in the pan for a lighter, gluten-free option.

Still Hungry! Try These Other Delicious Chicken Recipes:

• Instant Pot Chicken and Rice
• Crispy Oven Baked Chicken Drumsticks
• Fried Chicken Gizzard
• Saltimbocca Chicken

Conclusion

Pan-fried chicken is a beloved dish that never goes out of style. With the right techniques and a touch of creativity, you can turn this simple recipe into a masterpiece that delights your taste buds and impresses your family or guests.