GARLIC BUTTER PAN FRIED CHICKEN BREASTS RECIPE
These garlic butter pan fried chicken breasts have a light but crisp outside and a tender juicy inside. They're perfectly seared and delicious served with just about anything!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Pound chicken breasts to an even thickness.
- Season with salt and pepper.
- In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
- Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
- Remove chicken from skillet and set aside; keep covered.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet.
- Stir in garlic and cook until fragrant, about 15 seconds.
- Add parsley, thyme, and rosemary; cook for 10 seconds.
- Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
- Add remaining butter to the skillet and stir until butter is melted.
- Return chicken to the pan and cook for a minute or two, or until just heated through.
- Spoon sauce over chicken.
- Remove from heat.
- Serve.
Nutrition Facts : Calories 296 kcal, Carbohydrate 2 g, Protein 25 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 110 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COUNTRY FRIED CHICKEN
Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.
Provided by visions
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
- Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
- Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
- Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
- Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g
SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
CHARLIES COUNTRY PAN FRIED CHICKEN RECIPE
Provided by á-69516
Number Of Ingredients 7
Steps:
- Pour 1/2-1 inch oil into skillet. heat until a pinch of flour sizzles upon contact. Set a wire rack on top of rimmed cookie sheet and set aside. In bowl whisk milk and eggs, Place the flour in separate bowl dip chicken in egg wash drain off excess. Then dredge in flour, shacking off excess. Working in batches place chicken skin side down in skillet and fry 3 mins without moving. continue to fry turning chicken every 1-2 mins. to ensure even browning. until cooked through about 11-15 mins. Drain on rack and serve hot.
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