Savor the irresistible crunch of perfectly pan-fried chicken! Whether you’re craving quick weeknight dinners or cozy comfort food, these 17 golden recipes promise crispy, juicy results every time. From classic buttermilk to zesty global twists, we’ve gathered the best techniques and flavors to elevate your skillet game. Get ready to make your kitchen smell amazing—let’s dive into these deliciously crispy creations!
Classic Buttermilk Pan Fried Chicken
Heralding the pinnacle of Southern comfort, this Classic Buttermilk Pan Fried Chicken achieves a sublime harmony of crisp, golden crust and impossibly juicy meat. Its preparation is a study in patience and technique, yielding a dish that feels both timeless and celebratory. Perfect for a festive gathering or a soul-satisfying family meal, it transforms simple ingredients into pure culinary joy.
Serving: 4 | Pre Time: 4 hours 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken pieces (thighs and drumsticks) – 2 lbs
– Buttermilk – 2 cups
– Hot sauce – 1 tbsp
– All-purpose flour – 1 ½ cups
– Cornstarch – ¼ cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 ½ cups
Instructions
1. In a large bowl, combine 2 cups of buttermilk and 1 tbsp of hot sauce. 2. Submerge 2 lbs of chicken pieces in the buttermilk mixture, ensuring they are fully coated. 3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the chicken. 4. In a separate shallow dish, whisk together 1 ½ cups of all-purpose flour, ¼ cup of cornstarch, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika, 1 tsp of salt, and ½ tsp of black pepper. 5. Remove one piece of chicken from the buttermilk, letting the excess drip off. 6. Dredge the chicken piece thoroughly in the flour mixture, pressing gently to ensure an even, clumpy coating for extra crunch. 7. Place the coated chicken on a wire rack and repeat with the remaining pieces. 8. Let the chicken rest on the rack for 10 minutes to help the coating adhere. 9. Pour 1 ½ cups of vegetable oil into a large, heavy skillet (like cast iron) to reach a depth of about ½ inch. 10. Heat the oil over medium heat until it reaches 350°F on a deep-fry thermometer. 11. Carefully place 3-4 pieces of chicken in the hot oil, skin-side down, without crowding the pan. 12. Fry the chicken for 10-12 minutes, flipping once halfway through, until the exterior is deeply golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. 13. Transfer the fried chicken to a clean wire rack set over a baking sheet to drain; avoid paper towels, as they can steam the crust and make it soggy. 14. Repeat the frying process with the remaining chicken, allowing the oil to return to 350°F between batches. 15. Let the chicken rest on the rack for 5 minutes before serving to allow the juices to redistribute.
Unmistakably crisp and shatteringly delicate, the crust gives way to succulent, flavorful meat that has been thoroughly infused by the buttermilk brine. Serve it atop a stack of fluffy waffles for a sweet-and-savory brunch, or alongside collard greens and creamy mashed potatoes for a deeply comforting supper. The leftovers, if any remain, are sublime cold the next day, their flavors even more pronounced.
Southern Style Pan Fried Chicken
There’s something undeniably comforting about a perfectly crisp, golden piece of pan-fried chicken, a dish that speaks to both heritage and home. This Southern-style version achieves a shatteringly crisp crust that gives way to exceptionally juicy, flavorful meat, making it a centerpiece worthy of any gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 4 pieces
– Buttermilk – 1 cup
– Hot sauce – 1 tbsp
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 cup
Instructions
1. In a large bowl, combine 1 cup of buttermilk and 1 tbsp of hot sauce.
2. Add 4 chicken thighs to the buttermilk mixture, ensuring they are fully submerged, and refrigerate for at least 4 hours or overnight for maximum tenderness and flavor.
3. In a separate shallow dish, whisk together 1 cup of all-purpose flour, ¼ cup of cornstarch, 1 tbsp of paprika, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt, and ½ tsp of black pepper until thoroughly combined.
4. Remove one chicken thigh from the buttermilk, allowing the excess to drip off.
5. Dredge the chicken thigh in the flour mixture, pressing firmly to ensure an even, thick coating on all sides.
6. Place the coated chicken on a wire rack and repeat steps 4-5 with the remaining thighs, letting them rest for 10 minutes to help the coating adhere during frying.
7. Pour 1 cup of vegetable oil into a large, heavy-bottomed skillet or cast-iron pan and heat over medium-high heat until it reaches 350°F, using a deep-fry thermometer for accuracy.
8. Carefully place two chicken thighs into the hot oil, skin-side down, ensuring they are not overcrowded to maintain the oil temperature.
9. Fry for 12-14 minutes, flipping every 3-4 minutes, until the crust is deeply golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
10. Transfer the fried chicken to a clean wire rack set over a baking sheet to drain and stay crisp, avoiding paper towels which can trap steam and soften the crust.
11. Repeat steps 8-10 with the remaining two chicken thighs.
12. Let the chicken rest on the rack for 5 minutes before serving to allow the juices to redistribute.
The result is chicken with an audibly crisp, craggy crust that yields to succulent, well-seasoned meat. Serve it alongside creamy coleslaw and buttery biscuits for a classic presentation, or slice it over a bright summer salad for a delightful contrast.
Spicy Cajun Pan Fried Chicken
Delightfully bold and brimming with warmth, this Spicy Cajun Pan Fried Chicken transforms a humble cutlet into a celebration of Southern soul. A vibrant crust, kissed by a proprietary blend of spices, yields to impossibly juicy meat, promising a dish that is as comforting as it is captivating. It’s the perfect centerpiece for a festive gathering or a deeply satisfying weeknight indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken breasts – 4 (about 6 oz each)
- All-purpose flour – 1 cup
- Cajun seasoning – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Buttermilk – 1 cup
- Vegetable oil – ½ cup
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, whisk together the flour, Cajun seasoning, salt, and black pepper.
- Pour the buttermilk into a separate shallow dish.
- Dip one chicken breast into the buttermilk, allowing excess to drip off.
- Dredge the buttermilk-coated chicken thoroughly in the seasoned flour mixture, pressing gently to adhere.
- Place the coated chicken on a wire rack set over a baking sheet; repeat with remaining breasts. Tip: Letting the breaded chicken rest for 10 minutes on the rack helps the coating set and prevents it from falling off during frying.
- Heat the vegetable oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
- Carefully place two chicken breasts into the hot oil, ensuring they are not touching.
- Fry for 5-6 minutes without moving, until the bottom is deeply golden brown and crisp.
- Using tongs, flip each chicken breast.
- Continue frying for another 5-6 minutes until the second side is golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer. Tip: Maintaining the oil temperature between 325°F and 350°F is crucial for a crisp, non-greasy crust.
- Transfer the cooked chicken to a clean wire rack set over a baking sheet to drain. Tip: Draining on a rack instead of paper towels keeps the bottom crust from becoming soggy.
- Repeat the frying process with the remaining two chicken breasts.
- Let the chicken rest for 5 minutes before slicing.
Unveiling a symphony of textures, each bite offers a shattering, spice-laden crust that gives way to tender, succulent chicken. The complex heat from the Cajun seasoning builds gradually, making it wonderfully versatile. For a stunning presentation, slice the breasts on a bias and fan them over a bed of creamy cheese grits, or tuck the pieces into a toasted brioche bun with crisp lettuce and a cool remoulade for the ultimate sandwich.
Garlic Herb Pan Fried Chicken
Yieldingly aromatic and crisp, this Garlic Herb Pan Fried Chicken transforms a humble cutlet into a centerpiece worthy of any gathering. Its golden crust, infused with fragrant herbs, shatters to reveal impossibly juicy meat within, making it a deceptively simple yet profoundly satisfying dish. Perfect for a weeknight triumph or an elegant dinner party, it promises to become a cherished staple in your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 6 oz each)
– All-purpose flour – 1 cup
– Garlic powder – 1 tsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Large eggs – 2
– Panko breadcrumbs – 1 ½ cups
– Olive oil – ¼ cup
– Unsalted butter – 2 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Place one chicken breast between two sheets of plastic wrap and pound it evenly to a ½-inch thickness using a meat mallet or rolling pin; repeat with remaining breasts.
2. In a shallow dish, whisk together the flour, garlic powder, dried thyme, salt, and black pepper.
3. In a second shallow dish, beat the two eggs until uniform.
4. Place the panko breadcrumbs in a third shallow dish.
5. Dredge one pounded chicken breast in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
7. Press the chicken firmly into the panko breadcrumbs, coating both sides completely; repeat steps 5–7 with remaining chicken.
8. Heat the olive oil and unsalted butter in a large skillet over medium heat until the butter melts and the mixture shimmers, about 2 minutes.
9. Carefully add two chicken breasts to the skillet; cook for 5–6 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
10. Transfer the cooked chicken to a wire rack set over a baking sheet to keep the crust crisp; repeat with remaining chicken, adding more oil if the pan looks dry.
11. Let the chicken rest for 5 minutes on the rack before slicing.
12. Sprinkle the chopped fresh parsley over the sliced chicken just before serving.
A symphony of textures awaits: the shatteringly crisp panko crust gives way to tender, herb-infused chicken that remains remarkably moist. For a creative twist, serve it sliced over a bed of lemony arugula or alongside roasted garlic mashed potatoes to soak up the flavorful pan drippings.
Lemon Pepper Pan Fried Chicken
Glistening with a golden crust and brightened by citrusy zest, this Lemon Pepper Pan Fried Chicken transforms a humble cutlet into an elegant weeknight masterpiece. Its crisp exterior yields to juicy, tender meat, while the vibrant lemon-pepper seasoning delivers a refreshing zing that dances on the palate. Perfectly balanced and effortlessly impressive, it’s a dish that promises to delight with every savory bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 2 (about 1½ lbs)
– All-purpose flour – ½ cup
– Lemon pepper seasoning – 2 tbsp
– Salt – 1 tsp
– Eggs – 2
– Vegetable oil – ¼ cup
– Lemon – 1
Instructions
1. Place the chicken breasts on a cutting board and slice each one horizontally into two even cutlets, about ½-inch thick.
2. Pat the chicken cutlets completely dry with paper towels to ensure a crisp crust.
3. In a shallow dish, whisk together the flour, lemon pepper seasoning, and salt until fully combined.
4. In a separate shallow dish, beat the eggs until smooth and uniform in color.
5. Dredge each chicken cutlet first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, allowing any extra to drip off.
6. Return the cutlet to the flour mixture for a second coating, pressing gently to adhere the seasoning evenly.
7. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
8. Carefully place the coated chicken cutlets in the hot oil, working in batches to avoid overcrowding the pan.
9. Fry the chicken for 4–5 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F.
10. Transfer the cooked chicken to a wire rack set over a baking sheet to drain, which helps maintain its crisp texture.
11. While the chicken rests, zest the lemon and cut it into wedges for serving.
12. Sprinkle the lemon zest over the warm chicken and serve immediately with lemon wedges on the side.
Hearty and satisfying, this chicken boasts a crackling crust that gives way to succulent, flavorful meat. The bright lemon-pepper notes cut through the richness, creating a harmonious balance that’s both comforting and refined. For a creative twist, slice the chicken and serve it over a bed of arugula with a drizzle of olive oil, or pair it with roasted vegetables for a complete, elegant meal.
Korean Style Pan Fried Chicken
Glistening with a savory-sweet glaze and boasting an irresistible crunch, Korean-style pan-fried chicken offers a delightful twist on a classic comfort food. This dish balances crispy, golden-brown exteriors with juicy, tender interiors, making it perfect for a festive gathering or a cozy weeknight dinner. Its vibrant flavors and satisfying texture will quickly become a favorite in your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Cornstarch – ½ cup
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tsp, grated
– Vegetable oil – ¼ cup
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crispier crust when frying.
2. Cut the chicken into 1-inch pieces for even cooking and place them in a large bowl.
3. In a separate bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the marinade.
4. Pour the marinade over the chicken pieces, tossing to coat evenly, and let it sit for 10 minutes to absorb the flavors.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Dredge each marinated chicken piece in cornstarch, shaking off any excess to avoid clumping.
7. Carefully place the coated chicken in the hot oil in a single layer, working in batches to prevent overcrowding and ensure even browning.
8. Fry the chicken for 5-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
10. Sprinkle the cooked chicken with sesame seeds and sliced green onions for a fresh, aromatic finish.
11. Serve immediately while hot to enjoy the full contrast of textures and flavors.
Vibrantly crispy on the outside and succulently tender within, this chicken delights with its harmonious blend of umami and subtle sweetness. For a creative twist, pair it with a side of pickled vegetables or serve over steamed rice to soak up the savory glaze, making every bite a memorable experience.
Parmesan Crusted Pan Fried Chicken
Meticulously crafted for a weeknight yet elegant enough for company, Parmesan Crusted Pan Fried Chicken transforms humble ingredients into a golden, savory masterpiece. This dish delivers a crisp, cheesy crust that shatters with each bite, revealing juicy, tender chicken within—a simple technique yielding restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breasts – 2 (about 1 lb total)
– All-purpose flour – ½ cup
– Eggs – 2 large
– Grated Parmesan cheese – 1 cup
– Olive oil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even ½-inch thickness.
2. Pat chicken dry thoroughly with paper towels to ensure the coating adheres properly.
3. Season both sides of chicken evenly with salt and black pepper.
4. Set up three shallow dishes: fill the first with flour, the second with beaten eggs, and the third with Parmesan cheese.
5. Dredge each chicken breast in flour, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, allowing excess to drip off.
7. Press chicken firmly into Parmesan cheese, coating both sides completely and pressing cheese to adhere.
8. Heat olive oil in a large skillet over medium heat until it shimmers, about 350°F.
9. Carefully place chicken in the skillet and cook undisturbed for 6–7 minutes until the bottom is deep golden brown.
10. Flip chicken using tongs and cook for another 6–7 minutes until the internal temperature reaches 165°F.
11. Transfer chicken to a wire rack set over a baking sheet to keep the crust crisp while resting for 5 minutes.
12. Slice chicken against the grain and serve immediately.
Nothing compares to the satisfying crunch of the Parmesan crust giving way to succulent chicken. The cheese forms a savory, umami-rich shell that pairs beautifully with a bright arugula salad or roasted vegetables. For a creative twist, serve sliced over creamy polenta or tucked into a crusty baguette with garlic aioli.
Pan Fried Chicken with Creamy Gravy
Luxuriously crisp on the outside and tender within, pan-fried chicken with creamy gravy transforms humble ingredients into a comforting masterpiece, perfect for cozy gatherings or a satisfying weeknight indulgence. This elegant dish marries golden, herb-kissed chicken with a velvety, savory gravy that clings beautifully to each bite, offering a timeless appeal that feels both rustic and refined. Its rich aroma and luscious texture make it an instant classic, evoking memories of cherished family meals while inviting new culinary adventures.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 4 (6 oz each)
– All-purpose flour – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
– Vegetable oil – ¼ cup
– Unsalted butter – 2 tbsp
– Chicken broth – 2 cups
– Heavy cream – ½ cup
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust.
2. In a shallow dish, combine the flour, salt, black pepper, and paprika.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and tent with foil to keep warm.
7. Reduce the heat to medium and melt the unsalted butter in the same skillet.
8. Sprinkle 2 tablespoons of the remaining flour mixture into the skillet and whisk constantly for 1–2 minutes to form a roux, which will thicken the gravy without lumps.
9. Gradually pour in the chicken broth while whisking continuously to create a smooth base.
10. Simmer the gravy for 5 minutes, stirring occasionally, until it thickens slightly.
11. Stir in the heavy cream and cook for an additional 2 minutes until the gravy is creamy and coats the back of a spoon.
12. Return the chicken to the skillet, spooning the gravy over the top, and heat for 1 minute to warm through.
Flaky, golden chicken yields to a fork with ease, while the velvety gravy envelops each piece in a savory embrace. For a creative twist, serve it over fluffy mashed potatoes or buttery biscuits to soak up every drop, making each bite a harmonious blend of crispiness and creaminess that delights the senses.
Pan Fried Chicken with Mushroom Sauce
Perfectly crisp, golden-brown chicken cutlets bathed in a rich, earthy mushroom sauce create a comforting yet sophisticated weeknight dinner. This pan-fried chicken with mushroom sauce transforms simple ingredients into an elegant meal that feels both familiar and special, with the savory sauce adding depth and luxury to every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 2 large
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Cremini mushrooms – 8 oz, sliced
– Garlic – 2 cloves, minced
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Fresh thyme – 1 tsp, chopped
Instructions
1. Place chicken breasts on a cutting board and slice each horizontally into two even cutlets.
2. In a shallow dish, combine flour, salt, and black pepper.
3. Dredge each chicken cutlet in the flour mixture, shaking off any excess to ensure a light, even coating that crisps beautifully.
4. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter melts and sizzles.
5. Add chicken cutlets to the skillet and cook for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
7. In the same skillet, melt the remaining 1 tbsp butter over medium heat.
8. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Stir in minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
10. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate those flavorful fond into the sauce.
11. Simmer the mixture for 3–4 minutes, allowing it to reduce by half.
12. Reduce heat to low and stir in heavy cream and chopped thyme, cooking for 2–3 minutes until the sauce thickens slightly.
13. Return chicken cutlets to the skillet, spooning the mushroom sauce over them, and heat for 1–2 minutes to warm through.
Buttery and tender, the chicken pairs exquisitely with the velvety mushroom sauce, offering a delightful contrast of textures from the crisp exterior to the creamy interior. Serve it over mashed potatoes or buttered egg noodles to soak up every drop of the savory sauce, or alongside roasted vegetables for a lighter, equally satisfying meal.
Pan Fried Chicken with Garlic Butter
Pristine in its simplicity yet profound in flavor, pan-fried chicken with garlic butter is a dish that transforms humble ingredients into a culinary masterpiece. Perfect for a cozy weeknight dinner or an elegant weekend gathering, this recipe delivers golden-crisp chicken bathed in a rich, aromatic butter sauce that will have everyone reaching for seconds. Its straightforward preparation belies the sophisticated taste it achieves, making it a go-to for both novice cooks and seasoned chefs alike.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 6 oz each)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Garlic cloves – 4, minced
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F on a meat thermometer.
6. Transfer the cooked chicken to a plate and tent with foil to keep warm.
7. Reduce the heat to medium and add the butter to the same skillet, scraping up any browned bits from the bottom for extra flavor.
8. Once the butter has melted, add the minced garlic and cook for 1–2 minutes, stirring constantly until fragrant but not browned.
9. Stir in the chopped parsley and cook for an additional 30 seconds.
10. Pour the garlic butter sauce over the chicken breasts, ensuring they are evenly coated.
11. Serve immediately, garnished with extra parsley if desired.
Keenly balanced, this dish offers a delightful contrast: the chicken’s exterior is satisfyingly crisp, while the interior remains juicy and tender, all enveloped in a velvety, garlic-infused butter that adds a luxurious depth. For a creative twist, serve it over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of the savory sauce, making each bite a harmonious blend of textures and flavors.
Pan Fried Chicken with Lemon Caper Sauce
Unveiling a dish that transforms humble chicken into an elegant centerpiece, this pan-fried chicken with lemon caper sauce offers a perfect balance of crisp, golden-brown crust and a bright, tangy sauce. It’s a restaurant-quality meal that comes together effortlessly in your own kitchen, ideal for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 4 (6-8 oz each)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 2 tbsp
– Garlic – 2 cloves, minced
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp, drained
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust.
2. Combine the flour, salt, and black pepper in a shallow dish.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and tent loosely with foil to rest.
7. Reduce the heat to medium and add the butter to the same skillet.
8. Sauté the minced garlic for 30 seconds, until fragrant but not browned.
9. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
10. Simmer the sauce for 5 minutes, until reduced by half and slightly thickened.
11. Stir in the capers and chopped parsley, then remove from heat.
12. Spoon the lemon caper sauce over the rested chicken breasts to serve.
Yielded with a satisfying crunch, the chicken’s tender interior contrasts beautifully with the zesty, briny sauce, creating layers of flavor that dance on the palate. For a creative twist, serve it alongside roasted asparagus or over a bed of creamy polenta to soak up every last drop of the vibrant sauce.
Pan Fried Chicken with Sweet Chili Glaze
Masterfully balancing sweet heat with savory crunch, this pan-fried chicken with sweet chili glaze transforms simple ingredients into an elegant weeknight dinner. The glossy, sticky glaze clings to golden-brown chicken cutlets, creating a dish that’s both visually stunning and deeply satisfying. It’s a perfect centerpiece for casual gatherings or a quick yet impressive meal for two.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breasts – 2 (about 1 lb total)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
– Sweet chili sauce – ½ cup
– Soy sauce – 1 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Green onions – 2, thinly sliced
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
2. In a shallow dish, combine flour, salt, and black pepper.
3. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to the skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent loosely with foil.
7. Reduce heat to medium and add sweet chili sauce, soy sauce, rice vinegar, and minced garlic to the skillet.
8. Simmer the sauce for 3–4 minutes, stirring constantly, until thickened slightly and bubbling.
9. Return chicken to the skillet, spooning glaze over each piece to coat evenly.
10. Cook for 1–2 minutes until chicken is reheated and glaze is sticky.
11. Transfer chicken to serving plates and garnish with sliced green onions.
When served immediately, the chicken boasts a crisp exterior that gives way to tender, juicy meat beneath the glossy glaze. The sweet chili coating provides a gentle heat that lingers pleasantly, balanced by the savory notes from the soy and garlic. For a vibrant presentation, serve alongside steamed jasmine rice and quick-pickled vegetables to cut through the richness.
Pan Fried Chicken with Honey Mustard
Crisp, golden-brown chicken, glistening with a sweet-tangy honey mustard glaze, offers a comforting yet sophisticated weeknight dinner that feels both familiar and elevated. This pan-fried version delivers juicy, tender meat beneath a perfectly seared crust, balanced by a sauce that marries floral honey with the gentle bite of Dijon mustard. It’s a dish that transforms simple ingredients into something truly special, ideal for impressing guests or treating yourself on a cozy evening.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 4 (6-ounce each)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Honey – ¼ cup
– Dijon mustard – 2 tbsp
– Chicken broth – ¼ cup
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust.
2. Combine the flour, salt, and black pepper in a shallow dish.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken in the skillet and cook for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and tent with foil to rest, which helps retain juices.
7. Reduce the heat to medium and add the honey, Dijon mustard, and chicken broth to the same skillet.
8. Whisk the sauce constantly for 3-4 minutes until it thickens slightly and coats the back of a spoon.
9. Return the chicken to the skillet, spooning the sauce over it to coat evenly.
10. Simmer for 1-2 minutes to allow the flavors to meld.
11. Serve immediately. The chicken emerges with a satisfyingly crisp exterior that gives way to succulent meat, while the glossy sauce offers a harmonious blend of sweet and tangy notes. Pair it with roasted vegetables or a simple salad for a complete meal, or slice it thinly to top a bed of fluffy mashed potatoes for extra comfort.
Pan Fried Chicken with Herb Crust
Revered for its crisp golden exterior and tender interior, pan-fried chicken with an herb crust elevates a weeknight staple into a sophisticated centerpiece. This recipe transforms simple ingredients into a dish that feels both comforting and celebratory, perfect for a special dinner or a refined family meal. The aromatic herb blend creates a fragrant crust that locks in juices, ensuring every bite is flavorful and succulent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 4 (6-ounce each)
– All-purpose flour – ½ cup
– Eggs – 2 large
– Panko breadcrumbs – 1 cup
– Fresh parsley – ¼ cup, finely chopped
– Fresh thyme – 2 tbsp, finely chopped
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – ¼ cup
– Lemon – 1
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure the crust adheres properly.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. In a second shallow dish, whisk the eggs until uniform.
4. In a third shallow dish, mix the panko breadcrumbs, chopped parsley, chopped thyme, and garlic powder.
5. Dredge each chicken breast first in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, coating both sides.
7. Press the chicken firmly into the herb-panko mixture, ensuring an even, thick coating on all sides.
8. Heat the olive oil in a large skillet over medium heat until it shimmers, about 350°F.
9. Carefully place the coated chicken breasts in the hot skillet without crowding; cook in batches if necessary.
10. Fry for 5-7 minutes per side, or until the crust is deeply golden brown and crispy.
11. Reduce the heat to medium-low if the crust browns too quickly before the chicken is cooked through.
12. Transfer the cooked chicken to a wire rack set over a baking sheet to keep the bottom crust crisp.
13. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
14. Cut the lemon into wedges and serve alongside the chicken for squeezing.
Golden and aromatic, the herb crust delivers a satisfying crunch that gives way to incredibly moist, perfectly seasoned chicken. The fresh parsley and thyme offer a bright, garden-fresh flavor that pairs beautifully with the richness of the pan-fried exterior. For a complete meal, serve slices over a bed of creamy polenta or alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness.
Pan Fried Chicken with Spicy Mayo
Picture this: golden-brown chicken with a satisfyingly crisp crust, paired with a creamy yet fiery mayo that awakens every taste bud. This pan-fried chicken with spicy mayo transforms simple ingredients into an elegant weeknight dinner that feels both comforting and sophisticated.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken breasts – 1.5 lbs
- All-purpose flour – 1 cup
- Eggs – 2
- Milk – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – 1 tsp
- Vegetable oil – ½ cup
- Mayonnaise – ½ cup
- Sriracha sauce – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin.
- In a shallow bowl, combine the flour, salt, black pepper, and paprika, whisking until fully blended.
- In a separate shallow bowl, whisk together the eggs and milk until smooth.
- Dredge each chicken breast in the flour mixture, shaking off any excess.
- Dip the floured chicken into the egg mixture, allowing any excess to drip off.
- Return the chicken to the flour mixture, pressing gently to ensure an even coating on all sides.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a thermometer for accuracy.
- Carefully place the coated chicken breasts in the hot oil, cooking for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a wire rack set over a baking sheet to drain and maintain crispiness.
- In a small bowl, stir together the mayonnaise, sriracha sauce, and lemon juice until fully combined.
- Slice the rested chicken diagonally into 1-inch strips.
- Drizzle the spicy mayo over the chicken or serve it on the side for dipping.
Marvel at the contrast between the crunchy, well-seasoned exterior and the tender, juicy interior of the chicken. The spicy mayo adds a creamy heat that lingers pleasantly, making it perfect for pairing with a crisp salad or tucked into warm tortillas for a quick wrap. This dish balances simplicity with bold flavors, ensuring it becomes a repeat favorite in your culinary rotation.
Pan Fried Chicken with Maple Syrup Glaze
Kicking off the holiday season with a dish that marries sweet sophistication and savory comfort, this Pan Fried Chicken with Maple Syrup Glaze transforms simple ingredients into an elegant centerpiece. The golden, crisp exterior gives way to juicy meat, all enveloped in a glossy, subtly spiced glaze that whispers of winter warmth. It’s a recipe that feels both celebratory and effortlessly approachable, perfect for a festive dinner or a cozy weekend meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 4 (6-ounce each)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Maple syrup – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves, minced
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the chicken breasts in the skillet and cook for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and tent with foil to rest, which helps retain juices.
7. Reduce the heat to medium and add the maple syrup, soy sauce, minced garlic, and chopped thyme to the same skillet.
8. Simmer the glaze for 3-4 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
9. Return the chicken to the skillet, spooning the glaze over each piece to coat evenly, and cook for 1-2 minutes to set the glaze.
10. Serve immediately, garnished with additional thyme if desired.
Delightfully crisp on the outside and tender within, this chicken boasts a caramelized glaze that balances sweet maple with savory soy and aromatic thyme. For a creative twist, slice it over a bed of creamy polenta or alongside roasted root vegetables to soak up every drop of the rich sauce.
Pan Fried Chicken with Rosemary and Thyme
Zestful yet comforting, this pan-fried chicken with rosemary and thyme transforms a humble cutlet into an elegant weeknight dinner. The aromatic herbs infuse the golden-crusted chicken with a fragrant earthiness, while a simple pan sauce elevates the dish with minimal effort. Perfect for a cozy evening, it pairs beautifully with roasted vegetables or a crisp salad.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 4 (6 oz each)
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Fresh rosemary – 2 sprigs
– Fresh thyme – 4 sprigs
– Garlic – 3 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – ½ cup
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp crust, then season both sides evenly with salt and black pepper.
2. Place the flour on a plate and dredge each chicken breast lightly, shaking off any excess to prevent clumping.
3. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter melts and foams, about 2 minutes.
4. Add the chicken breasts to the skillet and cook undisturbed for 5–6 minutes, until golden brown and easily released from the pan.
5. Flip the chicken and reduce the heat to medium, cooking for another 5–6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a plate and tent loosely with foil to rest, which helps retain juices.
7. In the same skillet, add the remaining 1 tbsp of butter, garlic (minced), rosemary, and thyme, sautéing for 1 minute until fragrant.
8. Pour any accumulated juices from the chicken plate into the skillet, stirring to create a simple pan sauce, then remove from heat.
9. Spoon the herb-infused sauce over the rested chicken before serving.
Elegantly crisp on the outside and tender within, this chicken boasts a savory depth from the rosemary and thyme. The pan sauce adds a glossy finish that enhances every bite, making it ideal for plating over creamy polenta or alongside buttery mashed potatoes for a hearty meal.
Summary
Perfectly golden and irresistibly crispy, these 18 pan-fried chicken recipes prove that comfort food can be both easy and extraordinary. We hope you find a new family favorite to sizzle up in your kitchen! Give one a try this week, then drop a comment below to tell us which recipe you loved. Don’t forget to share the deliciousness by pinning this article on Pinterest for later!
