Delicious Pan-fried Chicken Breasts. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). Find a recipe for tonight's dinner! Tender Pan-Fried Chicken Breasts. "I didn't make any changes to this recipe.

It's simple, easy and crazy quick to make. The recipe is so easy that even a child can successfully make it. This delicious but simple fried chicken breast recipe requires just a few ingredients and not a lot of time, perfect when craving crispy chicken. You can have Delicious Pan-fried Chicken Breasts using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Delicious Pan-fried Chicken Breasts

It's 3 piece of chicken breasts (thawed).
Prepare 2 cup of flour.
You need 3 of eggs.
Prepare of dash of salt/ seasoning.
It's of vegetable oil.
It's 1 of Bread crumbs.

This easy fried chicken recipe, however, calls for just chicken, flour, salt, pepper, baking powder, and oil for frying, ingredients you probably have in your. Getting a pan fried chicken breast that is tender and juicy was always tricky for me until I came across this method. This no-fail pan frying technique is amazing. Chicken breasts come out perfect every single time.

Delicious Pan-fried Chicken Breasts instructions

Get three paper plates, two bowls, and a medium frying pan.
Pour flour into a bowl, preferably a mixing bowl. Add salt, seasoning (if desired) to flour and mix..
In the other bowl, crack eggs and beat into an egg wash..
Take thawed chicken breasts and coat with egg. After coated with egg, roll chicken in flour and move to set aside plates..
Pour vegetable oil into frying pan until the base is completely covered..
Heat oil and place breaded chicken breasts into the pan. If the oil is hot enough, the chicken breading will sizzle..
Grab a pair of tongs to set aside to turn chicken. Fry until the chicken breading is crispy looking and a dark golden brown..
When finished, cut into halves to check if breast are fully cooked. If so , Serve and enjoy!.

This method is basic and foolproof. This delicious crispy brown breaded coating protects the chicken breast from drying out and seals the juices inside! I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Sprinkle salt and pepper on both sides.