How to Pan-Fry Chicken in Oil & Butter

An oil and butter mix creates a cleaner flavor than vegetable shortening.

As butter reaches its smoke point, 350 degrees Fahrenheit, the whey settles on the bottom of the pan and burns, imparting carbon-like flavors to the food cooked in it. The addition of oil raises butter's smoke point, allowing you to use it to prepare foods that take several minutes of cooking at a high temperature, such as pan-fried chicken. Fryer chickens work best for pan frying. When broken down, they have the ideal size for fitting in a pan -- 2 lbs. to 4 lbs. -- and, as an immature chicken, they don't need a moist-heat cooking method to dissolve connective tissue.

Things You'll Need

• 1 fryer chicken, cut into 6 pieces -- 2 breasts, 2 legs and 2 thighs
• Paper towels
• 4 tbsp. unsalted butter
• 4 tbsp. olive oil
• 12-inch cast-iron skillet
• 1 cup unbleached all-purpose flour
• Sheet pan
• Plate
• Meat thermometer

Instructions

1. Remove the chicken from the refrigerator and allow it to reach room temperature. Pat the chicken dry with paper towels.

2. Heat 1/4 cup of unsalted butter and 1/4 cup of olive oil in a 12-inch cast-iron skillet over medium-high heat for 5 minutes. Pour 1 cup of unbleached all-purpose flour in an even layer on a plate.

3. Season the chicken pieces to taste and dredge them in the flour. Shake off the excess flour and place the chicken on a sheet pan.

4. Position the two thighs in the center of the skillet, with the breasts and legs around them. All the chicken pieces should be skin-side down in the skillet.

5. Pan fry the chicken until golden brown, approximately 12 minutes on each side. Remove the chicken from the pan and drain it on a plate lined with paper towels.

Tips & Warnings

• Insert a meat thermometer in the thickest portion of the chicken breast immediately after removing it from the pan and make sure it has reached a minimum internal temperature of 170 degrees Fahrenheit. Make sure the thighs reach a minimum internal temperature of 180 degrees Fahrenheit.

References

• Recipe Tips: Frying Chicken