Miracle Pan-Fried chicken
One evening I had chicken I needed to make before it went bad in the fridge. I had no idea what to do with it so I made this up and my husband liked it so much he asked me to make it again 3 days later. So I did. I decided to write down the recipe this time. It’s so stinking easy but is so delicious. I served it with roasted veggies from the oven but I imagine a mashed potatoes and gravy would be divine with this too.Print
Miracle Pan-Fried chicken
It’s a miracle because it’s so fast, so easy, and so delicious
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 5-6 people 1x
3 cups water
1 tablespoon salt
1 ½ pounds chicken breasts
3 tablespoons canola oil
2–3 tablespoons butter
½ teaspoon salt
½ teaspoon basil
½ teaspoon oregano
½ teaspoon dried parsley
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon red chili flakes
In a Ziploc type bag, combine water and salt and add chicken. Let sit for 20-30 minutes. Don’t let it be in the water more than 3o minutes or your chicken will be too salty
While chicken is in salt water, in a small bowl combine all the seasonings and stir to combine.
After 30 minutes drain water and blot chicken with paper towels to remove excess water. Place chicken on a plate.
In a medium or large frying pan pour in oil and turn heat to medium high.
Spray one side of each chicken breasts with cooking spray or very lightly coat chicken with canola oil. Generously sprinkle chicken with seasonings and rub it into the breast so it sticks. Flip breasts over and re-peat the process. Place 2 chicken breasts into frying pan and fry for 5-7 minutes, depending on thickness. Do not move breasts once in the pan or the seasonings won’t stay on the chicken. Once chicken isn’t as floppy and easily flips, turn to cook the other side. Add 1 tablespoon of butter to the pan and cook for another 5-7 minutes until chicken is done.
Add 2 more chicken breasts to the pan and repeat the cooking instructions, making sure to add another tablespoon of butter after flipping with each new batch of cooking. You may need to add a bit more canola if the pan gets too dry after 1-2 batches of cooking.
Let chicken rest on a plate for 5 minutes before serving or cutting.
If your second round of frying fries faster it’s because there’s butter in the pan still. If you’re worried about burning the outside of the chicken, wipe clean the pan and start from scratch in between cooking.
Do not fry in olive oil. Olive oil has a lower smoke temperature and burns more easily.
Don’t brine your chicken for much more than 30 minutes or it will be too salty. If you want to skip this step you can, I just love a brined chicken and think It’s worth the extra step and time.
Keywords: Miracle Pan-Fried Chicken