Italian Pan Fried Chicken Recipes

GARLIC BUTTER PAN FRIED CHICKEN BREASTS RECIPE

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.

ITALIAN PAN FRIED CHICKEN

Steps:

• In a medium to large-sized frying pan add 2 tablespoons olive oil, then add the chicken, sprinkle with half of the ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the remaining ingredients.
• Add the water and cover cook on high heat until boiling then lower heat to low / medium for approximately 35 minutes (check occasionally), check for doneness after 30 minutes**, if cooked remove cover raise the heat and cook until water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!
• ** you can check to make sure they are done by using an instant-read thermometer (the chicken should be at least 165°F when cooked)

PAN-FRIED BREADED CHICKEN BREAST (ITALIAN)

Steps:

• Pat dry the chicken, this way the flour will stick better.
• Pound it until it is thin.
• Add 1/2 tsp salt to the flour and coat each cutlet with a thin layer.
• Dip each cutlet into egg wash.
• Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated.
• Warm some EVOO and butter at LOW TEMPERATURE. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
• Cook at LOW-HEAT to get a nice golden crust with juicy interior. Meantime in a bowl, add the salad, chopped tomatoes, salt, pepper and oil and toss it.
• Remove the cutlets when they are evenly golden brown on each side, add the rest of the salt and a squeeze of a lemon. Serve it with a lemon wedge and the side salad. Serve and MANGIA!

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE

Steps:

• Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
• Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
• Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

ITALIAN PAN-FRIED CHICKEN

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

ITALIAN FRIED CHICKEN

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.