How to Pan Fry Breaded Chicken

Pan-frying is a great method for cooking breaded chicken if you like a crispy coating but don't want all of the fat that comes with deep-frying. It produces a crisp, golden crust while retaining juices and flavors. It also is a quick way to get dinner on the table with just a few ingredients. Read on to learn how to pan fry breaded chicken.

Things You'll Need

• Chicken breasts
• Wax paper
• Meat mallet or heavy glass
• Flour
• Eggs
• Bread crumbs
• Vegetable oil
• Skillet
• Paper towels

Instructions

1. Trim the excess fat off the chicken breasts. Place the chicken between two pieces of wax paper. Pound the chicken with a meat mallet or bottom of a heavy glass so it is a quarter-inch thick.

2. Place the flour, eggs and bread crumbs in separate bowls. Beat the egg, adding a little water to thin it if necessary.

3. Dredge the chicken in flour, shaking off the excess. Coat the chicken in the beaten egg. Put the chicken in the bread crumbs and pack them onto both sides.

4. Heat a skillet on medium heat, then add the oil.

5. When the oil is hot but not smoking, gently lay the chicken breasts in the pan using tongs. Make sure there is ample room between the breasts; overcrowding the pan will lower the temperature of the oil, which will result in soggy chicken.

6. Leave the chicken alone. This will ensure that the bread crumbs won't fall off the breasts. After one minute, check to make sure the chicken is browned, then turn with the tongs. Cook one minute on the other side, then turn again. Repeat. The chicken is done when its juices run clear when pierced with a fork.

7. Drain chicken on paper towels then serve.

Tips & Warnings

• Pounding the chicken will ensure it cooks evenly and more quickly. It also will make the chicken more tender.

• When preparing the breaded chicken, work in assembly-line fashion. Your meal will be cooked more quickly, and you will have less mess to clean up afterward.

• Choose any coating you like; you don't have to stick to bread crumbs. Panko (Japanese bread crumbs) can be found in the ethnic aisle of the grocery store and makes a very crispy coating. You also could try cracker meal or corn meal. Add seasonings such as paprika, salt and pepper, or Italian seasoning to suit your taste.

• Oils that have can be heated to a high temperature, such as vegetable, peanut and canola, work best when you're trying to get a crispy coating on your chicken. Olive oil and butter tend to burn.

• Do not turn the chicken more than four times, or you risk losing some breadcrumbs.