Perfect Pan Fried Chicken

Perfectly Pan Fried Chicken

In Chicken, Dinner, Lunch, Mains, Stovetop, Sugar-Free by Mandi FlakeLeave a Comment

One of the easiest pieces of meat to make bland and dry is also the most common: the chicken breast. My pan fried chicken breast is both flavorful and juicy, and super easy. So I wanted to share it with you independent of any other recipe, so that you would take the opportunity to try it out with your favorite salad or side dish.

Perfect Pan Fried Chicken

 My preferred oil to use for frying chicken is sunflower oil. Unlike olive oil, it has a very subtle flavor, and is more natural than other options, such as canola oil, for instance.

Perfect Pan Fried Chicken

Be sure to use a stainless steel or cast iron pan, as opposed to non-stick, so that you can get a beautiful brown crust.

Perfect Pan Fried Chicken

Pan Fried Chicken

Yields 4

A quick recipe to make a juicy chicken breast that you can use to complete any meal.

5 minPrep Time

5 minCook Time

10 minTotal Time

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  • 4 chicken breasts
  • 1 teaspoon salt, freshly ground
  • 1 teaspoon pepper, freshly ground
  • 1/4 cup flour
  • 2 tablespoons oil (I prefer sunflower oil, but vegetable or olive can be used)


  1. Pound the chicken breasts down slightly so that they are of a consistent thickness.
  2. Pat the chicken breasts dry with a paper towel,
  3. Coat both sides in salt and pepper.
  4. Dredge the chicken through the flour, shaking any excess off.
  5. Melt the 1 tablespoon butter and 3 tablespoons oil in a frying pan until the oil is beginning to bubble and smoke.
  6. Saute the chicken until both sides are a golden brown and cooked through. The internal temp of the thickest portion should be 165 degrees Fahrenheit.


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