The Perfect Pan Fried Chicken Breasts

I just can't do it.

I always either burn them or have oil splatters all over my kitchen.

What's the secret, people? Medium-low heat for 5-7 minutes per side?


Something so simple shouldn't be so difficult.

This entry was posted on Mar 20, 2014 and is filed under , , , . You can follow any responses to this entry through the RSS 2.0 . You can leave a response .

3 Responses to “ The Perfect Pan Fried Chicken Breasts ”

Cami said...

When cooking chicken breast, I like to make sure that it's room temp first. Take them out of the fridge, wash all that gunk off it, and leave it on a paper towel for a few mins while you heat up the pan. Keep the pan on Medium heat with no oil first. When the pan has heated for a few mins, take a table spoon of olive oil and pour it into the pan. Take your seasoned chicken breast and place it in only moments after you pour the oil. You don't want to he oil to be hot, this stops it from splattering. Once you see the pink fade away on the cooked side, wait until at least half of the chicken has turned white before turning it over. Once you turn it over, press the thickest portion of the breast with a finger or spoon and feel for a bit of resistance. You don't want it to be soft, you want it to have a bit of firmness in the middle, but not feel hard to the touch. (The surface of an animal balloon, not a bouncy house.) You can also cut into the thickest portion to see if it's cooked all the way - just to be safe.

Hope that helps :)

Elizabeth Walker said...

Wow! Thanks a BUNCH! That definitely helps!!!

Elizabeth Walker said...

Wow! Thanks a BUNCH! That definitely helps!!!

Leave a Reply