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Southern Pan Fried Chicken

Southern Pan Fried Chicken
This is the greatest thing I've ever eaten... in my life. If I was on death row, my own pan fried Chicken would be my last meal. Seriously.

Submitted by: Jeff @ The Pathetic Suburban Males' Grill Club from Geneva, IL
Yield: Three Bubbas


Featured in this Recipe


  • 3 whole boneless skinless chicken breasts
  • About 1/2 cup plain breadcrumbs
  • About 1/4 cup plain flour
  • 2 eggs beaten with a tablespoon of water
  • canola oil for frying

Preparation Instructions:

Heat Canola oil on MEDIUM heat. Be patient. You can also use Vegetable Oil or Peanut Oil. I've found Canola works the best.

Cut each breast in half, removing the center fat and tenderize, pounding to about 1/2" thick

Dredge breast in flour, pressing down on each side, covering lightly and completely.

Place floured breast into the eggwash, and flip. Sprinkle Fried Chicken Seasoning generously on egged side of the breast. Flip again and apply Fried Chicken Seasoning to the other side. Don't be stingy.

Dredge eggwashed and seasoned breast in breadcrumbs, pressing down on both sides to completely cover.

Place breast into hot canola oil. Breast should be about 3/4 submerged. After about three minutes, flip and cook an additional 2 to 3 minutes. Cut breast open at the thickest point to check doneness.

Remove and place on a plate with paper towel. Allow to sit 2-3 minutes, if you can help yourself.


More About This Recipe

FYI, Fried Chicken Seasoning is also a great seasoning for home fries.



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