How To Make Pan Fried Chicken Breast | Lightly breaded, Tender, Juicy Chicken!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free and adds a nutty flavor.

Pat dry the chicken breasts.

Cut each chicken breast in half to create four chicken cutlets.

Lay parchment paper over the chicken and pound out the thicker parts to even them out.

Add extra virgin olive oil to the chicken breasts.

Season the chicken breasts with salt, black pepper, paprika, and Italian seasoning, rubbing the seasoning in thoroughly on both sides.

Move the chicken to the side and grab a medium-sized bowl to add flour.

Season the flour with salt, black pepper, and garlic powder.

Lightly coat each chicken breast with the seasoned flour, shaking off any excess flour.

Heat a large 12-inch skillet with oil and a little butter until hot.

Add all four chicken breasts to the skillet, ensuring they fit without overcrowding.

Cook the chicken breasts for about 3-4 minutes on the first side until golden brown, then flip and cook for another 3 minutes on the second side.

Check the internal temperature of the chicken breasts with a meat thermometer to ensure they are cooked through.

Let the chicken rest on a wire rack to keep the underside crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens