Southern Pan Fried Chicken
Easy Southern pan fried chicken with tips on breading, oil choice, and how to get juicy, crispy results every time.
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
- Pound chicken to an even 1/2 inch thickness, then follow a three-step breading: flour, eggwash with seasoning, and breadcrumbs pressed firmly.
- Use canola, vegetable, or peanut oil and fry in a pan so breasts are about 3/4 submerged. Cook about 3 minutes per side, then check doneness.
- Let the chicken rest on paper towel for 2 to 3 minutes before serving. Use an instant-read thermometer and aim for 165°F for safety.
Spices
Featured in this Recipe
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.
ENJOY
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More About This Recipe
FYI, Fried Chicken Seasoning is also a great seasoning for home fries.
Frequently Asked Questions
Can I use bone-in chicken or thighs instead of boneless breasts?
Yes. Bone-in pieces and thighs work but need longer cook time. Pound boneless thighs to even thickness. For bone-in cuts, fry more slowly and finish in a 375°F oven until the internal temperature reaches 165°F.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part and reach 165°F. If you do not have a thermometer, cut into the thickest area to make sure juices run clear and there is no pink meat.
Why do I need to pound the chicken?
Pounding makes the breast an even 1/2 inch thick so it cooks evenly and stays juicy. It also shortens frying time and helps the coating stick.
How do I keep the breading from falling off?
Follow the order: flour, eggwash, season the egg side, then breadcrumbs. Press each layer firmly so it adheres. Chill the breaded pieces 15 to 30 minutes before frying and avoid overcrowding the pan.
Which oil is best for pan frying and what temperature should I use?
Canola is a good all around choice for neutral flavor and high smoke point. Vegetable or peanut oil also work. Heat on medium to medium-high so oil is around 325°F to 350°F. Maintain a steady temperature while frying.
Can I prepare the chicken ahead of time?
Yes. You can bread the chicken and refrigerate for up to 24 hours. For best crispness, fry just before serving. To reheat cooked pieces, use a 375°F oven or a quick re-fry to restore crispness.
How can I make the coating extra crispy?
Use panko crumbs or double-coat: flour, egg, crumbs, then egg and crumbs again. Fry in batches so the oil temperature stays steady and drain on a wire rack rather than directly on paper for longer crispness.
What is Fried Chicken Seasoning and can I substitute it?
Fried Chicken Seasoning is a savory spice mix used in the recipe. You can substitute your favorite poultry or all-purpose seasoning, or make a mix of salt, paprika, garlic powder, onion powder, and black pepper. The recipe notes it also works well on home fries.
Can I use bone-in chicken or thighs instead of boneless breasts?
Yes. Bone-in pieces and thighs work but need longer cook time. Pound boneless thighs to even thickness. For bone-in cuts, fry more slowly and finish in a 375°F oven until the internal temperature reaches 165°F.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part and reach 165°F. If you do not have a thermometer, cut into the thickest area to make sure juices run clear and there is no pink meat.
Why do I need to pound the chicken?
Pounding makes the breast an even 1/2 inch thick so it cooks evenly and stays juicy. It also shortens frying time and helps the coating stick.
How do I keep the breading from falling off?
Follow the order: flour, eggwash, season the egg side, then breadcrumbs. Press each layer firmly so it adheres. Chill the breaded pieces 15 to 30 minutes before frying and avoid overcrowding the pan.
Which oil is best for pan frying and what temperature should I use?
Canola is a good all around choice for neutral flavor and high smoke point. Vegetable or peanut oil also work. Heat on medium to medium-high so oil is around 325°F to 350°F. Maintain a steady temperature while frying.
Can I prepare the chicken ahead of time?
Yes. You can bread the chicken and refrigerate for up to 24 hours. For best crispness, fry just before serving. To reheat cooked pieces, use a 375°F oven or a quick re-fry to restore crispness.
How can I make the coating extra crispy?
Use panko crumbs or double-coat: flour, egg, crumbs, then egg and crumbs again. Fry in batches so the oil temperature stays steady and drain on a wire rack rather than directly on paper for longer crispness.
What is Fried Chicken Seasoning and can I substitute it?
Fried Chicken Seasoning is a savory spice mix used in the recipe. You can substitute your favorite poultry or all-purpose seasoning, or make a mix of salt, paprika, garlic powder, onion powder, and black pepper. The recipe notes it also works well on home fries.
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