How long does it take chicken to cook in a frying pan?

It typically takes 6 to 10 minutes to cook chicken in a frying pan, depending on the thickness and whether you’re using boneless chicken breasts or thighs. Cook over medium heat and flip once. Always use a meat thermometer to ensure the internal temp reaches 165°F for safe and juicy results.

Is it healthy to pan-fry chicken?

Yes, pan fried chicken can be a healthier option compared to deep-frying. When prepared with less oil in a cast iron skillet and using lean cuts like boneless breasts , it can be part of a balanced meal—especially if paired with vegetables and whole grains.

Is it better to pan-fry chicken in oil or butter?

Oil is generally better for pan frying chicken , especially oils with high smoke points like avocado, vegetable, or light olive oil. Butter can burn at high temps, but a combo of butter and oil adds flavor and color when used carefully.

How to make fried chicken using a pan?

To make pan fried chicken , dredge your chicken in a seasoned flour coating , heat oil in a cast iron skillet , and cook each side for 4–6 minutes until golden and cooked through. Use a meat thermometer to verify doneness, and let rest on a rack after frying.

Do you need flour to pan-fry chicken?

Flour isn’t strictly required, but it’s the most common way to get that crispy coating. Using a seasoned flour coating helps seal in moisture and create the signature crispy golden crust of traditional pan fried chicken . For gluten-free options, try cornstarch or rice flour.

Can I fry chicken in olive oil?

Yes, you can use light olive oil to pan-fry chicken, but avoid extra virgin olive oil due to its lower smoke point. Light olive oil provides a neutral flavor and works well for searing pan fried chicken without burning.

Pan Fried Chicken: Top 4 Easy Steps for Crispy, Juicy Perfection

Name: Pan Fried Chicken: The Best Crispy & Juicy Recipe You’ll Ever Try
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless chicken breasts or thighs; 1 cup all-purpose flour; 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp onion powder; 1 tsp salt; ½ tsp ground black pepper; ¼ tsp cayenne pepper (optional); 2–3 tbsp cooking oil (vegetable or avocado preferred); Chopped parsley (optional garnish)

Pan Fried Chicken: The Best Crispy & Juicy Recipe You’ll Ever Try

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This easy pan fried chicken recipe delivers crispy golden crust on the outside and juicy, tender meat inside. Perfect for weeknight dinners, it’s ready in under 30 minutes using simple ingredients and bold seasoning.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2–3 servings 1x
Category: Main Dish, Dinner
Method: Pan Frying
Cuisine: American

Ingredients

Scale

2 boneless chicken breasts or thighs
1 cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
1 tsp salt
½ tsp ground black pepper
¼ tsp cayenne pepper (optional)
2–3 tbsp cooking oil (vegetable or avocado preferred)
Chopped parsley (optional garnish)

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Instructions

Dry the Chicken
Pat chicken breasts dry thoroughly using paper towels to remove surface moisture. This ensures the flour coating sticks well and crisps up during cooking.

Slice Evenly
If your chicken breasts are thick, slice them into even cutlets to help them cook faster and more evenly in the pan.

Prepare the Seasoned Flour
In a shallow bowl, mix together flour, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne. This flavorful blend creates a delicious, crispy crust.

Dredge the Chicken
Coat each piece of chicken in the seasoned flour mix. Press lightly so the coating sticks evenly. Shake off any excess flour before cooking.

Heat the Skillet and Oil
Pour 2 to 3 tablespoons of cooking oil into a cast iron or stainless steel skillet. Heat over medium until the oil begins to shimmer, but not smoke.

Add Chicken to Pan
Gently place the coated chicken into the hot skillet. Don’t overcrowd the pan—work in batches if needed so each piece cooks evenly.

Pan Fry Until Golden
Cook each side until golden brown and crispy, about 4 to 6 minutes per side. Flip only once to avoid breaking the crust.

Check Internal Temperature
Use a meat thermometer to check doneness. The thickest part of the chicken should read 165°F to ensure it’s fully cooked and juicy.

Let It Rest
Transfer the cooked chicken to a wire rack or paper towel-lined plate. Let it rest for a few minutes so the juices redistribute and the coating stays crispy.

Garnish and Serve
Top with freshly chopped parsley if desired. Serve hot with your favorite sides like mashed potatoes, vegetables, or salad.

Notes

Substitute boneless thighs for even juicier results.
Add 1 tsp of cornstarch to the flour mix for extra crispiness.
Avoid extra virgin olive oil due to low smoke point.
For gluten-free: use rice flour or cornstarch instead of wheat flour.

Nutrition

Serving Size: 1 piece
Calories: 370 kcal
Sugar: 0.5 g
Sodium: 620 mg
Fat: 16 g
Saturated Fat: 3.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 110 mg

Find it online: https://www.topchoicerecipes.com/pan-fried-chicken/