Fried chicken is often a family favorite, but with so many recipes out there that require a lot of ingredients and steps, it can be intimidating to try to make your own. This recipe uses just a few ingredients (that you probably have in your pantry) and a simple cooking method. This egg-free, dairy-free, bread-crumb-free dish uses a single-dip dry batter of flour, salt, pepper, and baking powder. Although the chicken cooks quickly, it is essential to keep the dredged chicken refrigerated as it ensures that the breading remains intact while the chicken is frying in the oil.
Boneless or bone-in chicken breasts can be used in this pan-fried chicken recipe, but keep in mind that bone-in chicken breasts cook more slowly than boneless chicken. If the boneless breasts are very thick, it's best to butterfly them or place them in a plastic bag and pound them thinner with a rolling pin. Alternatively, you can use thinly sliced chicken cutlets, which is a great option when you don't have much time to cook.
Prep: 15 minutes Cook time: 24 minutes Chill: 2 hours Full: 2 hours 39 minutes Serves: 4-6
Material:
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6 pieces boneless or bone-in chicken breasts
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1/2 teaspoon salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1 cup all-purpose flour
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1 teaspoon baking powder
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3 to 4 cups vegetable oil, for frying
Production steps:
- If you are frying in batches, line a large baking sheet with foil and place a cooling rack on top.
- Season the chicken breasts with salt and freshly ground black pepper.
- In a food storage bag or wide, shallow bowl, combine flour, 1/2 teaspoon each salt and pepper, and baking powder. Shake or stir to combine. Add the chicken pieces to the flour mixture and shake or mix gently until all the pieces are well coated.
- Place chicken on a rimmed baking sheet or large plate, cover, and refrigerate for 2 to 4 hours.
- Bring chicken to room temperature. Pour about 1 1/2 inches of vegetable oil into a deep skillet or Dutch oven and heat over medium heat until the oil reaches 350 degrees Fahrenheit.
- Add the chicken pieces to the hot oil. If using bone-in chicken breasts (which are heavier than boneless chicken breasts), place them in the oil to prevent spills and splatters. When chicken is hot and browned, reduce heat to medium-low. Continue cooking 4 to 6 minutes per side, or until browned and juices run clear inside when pierced with a fork. Boneless chicken breasts will take twice as long, 8 to 12 minutes per side.
- If cooking in batches, remove the fried chicken pieces and place them on a cooling rack over the prepared pan and tent loosely with foil. Fry the remaining chicken until cooked through.
- Serve with your favorite sides and enjoy.
Best Fried Chicken:
- The real secret to great fried chicken is oil temperature: If the oil is too hot, the outside of the chicken will be too brown or even burnt and the inside will be undercooked. If it's too cold, the chicken will be soggy. Add a lot of oil, resulting in soggy chicken breasts. through. Using an inexpensive frying thermometer takes the guesswork out of the process. It lets you know when the oil has reached the recommended temperature and helps maintain temperature while the chicken is cooking.
- If you don't have a frying thermometer, there are a few ways to check the oil temperature. Drop a 1-inch bread cube into the oil; when the oil is at the right temperature, it will brown in about 1 minute. Or dip the handle end of a wooden spoon into the oil: when it begins to bubble steadily around the wood, the oil is hot enough for frying. If the oil is too hot it will bubble very vigorously and should be allowed to cool slightly before adding food.
- The most accurate way to ensure your chicken is cooked properly is to check its temperature with an instant-read food thermometer. Insert the thermometer into the center of the thickest part of the chicken breast, making sure not to touch the bone. The minimum safe temperature for chicken and other poultry is 165 degrees Fahrenheit (74 degrees Celsius).
- Do not refrigerate the chicken for more than 4 hours or it will begin to absorb the flour and form a mushy coating.
- Do not place fried chicken on paper towels to absorb excess oil. The paper towels allow your chicken to steam and you'll end up with a soggy piece of chicken. Use a wire rack instead.
Seasoned fried chicken:
- For delicious herbed fried chicken, add more seasoning to the flour. Use dried basil, oregano, smoked paprika, savory, marjoram or Italian blend. For a spicy kick, try adding Cajun seasoning, or for a different flavor, use adobo seasoning.
