You may recognize “dredge” as the way you typically begin the process of breading. You can do this on a weekday with no forethought, and you’ll be delighted with the result. I want to share with you a fast, easy, and beautifully delicious way to make pan fried chicken breasts. Unfortunately, eating them can also sometimes seem compulsory. Furthermore, make sure to give your oil time to heat back up to the optimal temperature in between batches.Ĭhef Tip! Don't toss that oil yet! After cooking-so long as the oil has not burned-strain cooled oil and store in an airtight container for future use.Anyone who cooks at home almost certainly makes chicken breasts. If desired (just before serving), drizzle with honey and hot sauce.Ĭhef Tip! Frying your chicken in batches prevents overcrowding in the fryer, which causes the oil temperature to drop down too low and results in a less crispy (and less delicious!) crust. Transfer to a cooling rack set over a sheet pan and immediately season with sea salt. Working in batches, fry the coated chicken until golden brown and cooked through. Set coated chicken aside on a sheet pan or plate.Īs you coat the chicken, heat the canola oil in a fryer or large, heavy pot until it reaches 350☏. One at a time, dredge each piece of marinated chicken through the breading mixture, then back into the reserved buttermilk, and then once more time through the flour dredge. Remove the marinated chicken from the buttermilk (reserve for later)-letting the excess drip off-and place in a separate, clean glass bowl. While the chicken comes to room temperature, in a large bowl, combine the flour, garlic powder, cayenne pepper, paprika, dried oregano, dried thyme, kosher salt, and pepper. In a glass bowl, thoroughly cover the chicken pieces in buttermilk refrigerate for between a couple hours to overnight.Ībout 30 minutes before cooking, remove the buttermilk-soaked chicken from the refrigerator.
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