Best Crispy Pan Fried Chicken Recipes

CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)

Steps:

• In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
• Place the eggs in another dish.
• Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
• heat oil in a skillet over medium-high heat.
• Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

CRISPY PAN FRIED PORK CHOPS, CHICKEN OR FISH

Steps:

• Pat the meat dry and dust with arrowroot. Dip in buttermilk. Press into the meat a mixture of panko, arrowroot and any spices, garlic, cheese or herbs that you would like. Let rest for about 10 minutes. Fry in a small amount of oil until golden brown

CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN

Steps:

• Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
• Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
• Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
• Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
• Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
• Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
• Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
• Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
• ENJOY!

CRISPY PAN-FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Step 1: Prepare the spice blend and season chicken. Mix kosher salt, black pepper, smoked paprika, and cayenne into a bowl to create the dry brine for the chicken. "We don't submerge the chicken in liquid; we want to prevent bloating that might occur from extra water," says Simmons. Sprinkle the seasoning onto the various chicken pieces and chill them in the fridge for 24 hours. Before frying, remove chicken from the fridge and allow it to sit for 30 minutes. Step 2: Dredge the chicken. Whisk eggs and buttermilk together. Buttermilk adds an element of acidity that you won't find in regular milk. In another shallow baking dish, mix together AP flour, cornstarch, salt, and pepper. Use a plastic container to spread evenly over a sheet pan. Using your left hand, dip individual pieces of chicken into the egg mixture, letting it drip over the bowl. Place chicken piece onto the sheet pan. Using your right hand, coat it with flour. Gathering excess flour to cover the piece of chicken, packing it like a small child in the snow. Turn over chicken, and repeat. Designating your hands for dipping and dredging is a nifty trick that allows you to avoid clumpy hands. Step 3: Heat the oil. Pour canola oil into a cast-iron skillet halfway and heat on medium-high until the temperature rises to 350°F. Simmons also likes peanut oil: "It's the lard of oils," she says. Just don't use olive oil. It has a low smoke point and will burn before you finish cooking all of the chicken. 350° is the sweet spot for attaining a golden crust: too high and it will burn, too low and it will remain greasy. Step 4: Fry. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. After removing the chicken from the grease and placing it on a rack, a home cook can do two things: finish it off in the oven at 350° for six minutes; or, if the host wants to entertain guests, hold it at 250° for 1 to 1½ hours in the oven. This decreases the risk of serving greasy chicken.