Best Fried Chicken Breasts Recipes

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• 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 of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

EASY OVEN-FRIED CHICKEN BREASTS

Steps:

• Heat oven to 425 degrees.
• Melt Crisco in a 13" x 9" baking pan.
• Combine flour, paprika, salt and pepper in a bag.
• Shake chicken pieces, one at a time, in bag to coat with flour mixture.
• Place chicken skin side down in baking pan.
• Bake, uncovered, 30 minutes.
• Turn chicken.
• Bake 30 minutes longer.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS

Steps:

• Grate the lemons and then squeeze them to extract the juice.
• Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
• Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
• If pan frying - heat the olive oil gently and add the chicken breasts.
• Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
• At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
• Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
• Place chicken breasts with all the sauce into the pan.
• Turn over once during cooking which should take 30 to 45 minutes.
• Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• Cook for a further 2-5 minutes.
• Serve as for pan-fried version.

HONEY-BRINED FRIED CHICKEN BREASTS

Steps:

• Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
• Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
• Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
• Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
• Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cooling rack; allow to cool for 5 minutes.

OVEN-FRIED CHICKEN BREASTS

Steps:

• Mix chicken, 1/4 cup vegetable oil, vinegar, 1 tablespoon salt, 1 1/2 teaspoon garlic powder, and 1 teaspoon cayenne pepper together in a large bowl. Cover with plastic wrap; place in the refrigerator.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour remaining 1/2 cup vegetable oil into a shallow baking pan; place in the preheating oven for 20 minutes.
• Mix remaining 1 tablespoon salt, 1 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, and flour together in a shallow bowl. Spread out evenly in the bowl.
• Remove baking pan from the oven. Dredge chicken in the flour mixture, one piece at a time, and gently place into the hot oil.
• Bake chicken in the preheated oven, turning once halfway through, until golden brown, about 30 minutes.
• Top chicken with Cheddar cheese and chives.

MUSTARDY FRIED CHICKEN BREASTS

Steps:

• Wipe down chicken breast with paper towel.
• Sprinkle with salt and pepper.
• In bowl, beat egg and mustard.
• In separate bowl combine cheese and bread crumbs.
• Dip each breast in egg mixture then coat with cheese mixture.
• Let set 10 minutes.
• Saute chicken in oil for 15-20 minutes or until tender.

CAPRESE CHICKEN BREASTS PAN-FRIED FROM FROZEN

Steps:

• Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
• Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
• Top the chicken with the basil before serving.

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)

Steps:

• Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
• Put slices into glass mixing bowl or dish.
• Squeeze the juice of lemon onto chicken slices.
• Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
• Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
• When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
• Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
• Fry until golden brown on each side.

PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE

Steps:

• Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
• Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.

COUNTRY FRIED BONELESS CHICKEN BREASTS

Steps:

• 1. Mix 5 tablespoons autry chicken fry with 1/2 cup water in one bowl and add a sprinkling of each seasoning and stir.
• 2. Pour the remaining fry mix into another bowl and add sprinkling of each seasoning to this.
• 3. Dip meat in liquid mix and cover completely and then coat thoroughly in dry mix.
• 4. Pan fry in oil on both sides till golden and cooked through. Make sure oil is hot when adding chicken.
• 5. Remove to plate and best eaten while still crispy. Although leftovers are quite yummy on a kaiser roll with bacon cheese and ranch : ) You can Top chicken with your favorite white or chicken gravy but quite honestly this chicken needs no accompaniments.

OVEN FRIED BUTTERMILK CHICKEN BREASTS

Steps:

• Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
• Preheat oven to 375 degrees.
• Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
• Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
• In a large plastic bag, combine the flour and seasonings.
• Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
• Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
• NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.

OVEN-FRIED CAJUN CHICKEN BREASTS

Steps:

• Preheat oven to 425°F.
• Place chicken in a shallow nonmetal dish and pour the buttermilk over the pieces, turning to coat. Cover and refrigerate several hours or overnight. (If you forget to plan ahead, you can skip this step, just dip the chicken in buttermilk before coating with the crumb mixture.).
• Combine cornflake crumbs, paprika and Cajun seasoning in a gallon size plastic bag. Close the bag and shake well to mix. Take one piece of chicken at a time out of the buttermilk, place in coating bag and shake to coat evenly. Place on a baking sheet or stoneware pan. repeat with remaining chicken. Lightly spritz each piece with nonstick vegetable spray or an olive oil spray. Bake at 425 F for 20-25 minutes.

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA

Steps:

• Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
• For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
• When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
• Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
• When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
• In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

MUSTARD/PARM FRIED CHICKEN BREASTS

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
• Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

OVEN-FRIED CHICKEN BREASTS WITH NEW POTATOES

Steps:

• Heat oven to 375°F.
• Place chicken breasts between layers of plastic wrap or waxed paper; pound to 1/2-inch thick and set aside.
• In a shallow dish, combine bread crumbs, salt and paprika on a plate.
• Season chicken breasts with salt and pepper; dip into beaten egg, then coat with bread crumb mixture.
• Place in an oven-proof dish and bake until lightly brown, crisp and no longer pink on the inside.
• Meanwhile cook the potatoes in water to cover until they are tender but not mushy, about 12 minutes. Drain, toss with butter and season with salt and pepper.

OVEN FRIED PECAN CHICKEN BREASTS

Steps:

• Heat oven to 450°F.
• Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan.
• Mix stuffing and pecans on a piece of waxed paper.
• Spread flour on another piece of waxed paper.
• Roll chicken in flour to coat, shaking off excess, then dip in egg white.
• Press in pecan mixture to coat well.
• Lightly coat chicken with cooking spray, sprinkle with salt and place on rack.
• Bake 25 minutes, turning once, or until lightly browned and no longer pink at center.

FRIED CHICKEN BREASTS IN HORSERADISH WHITE SAUCE

Steps:

• Sauce:.
• Heat butter in saucepan, when hot add onions cover and cook for 3 minutes over low heat.
• add flour and mix, cook uncovered for 1 minute.
• pour half of milk and mix well. add remaining milk, season and add spices.
• bring sauce to a boil, continue cooking 8 to 10 minutes, uncovered over medium-low heat, stir frequently.
• mix in horseradish and simmer 2 minutes.
• Chicken:.
• Preheat oven to 375*F (190*C).
• Dredge chicken with flour, Dip into beaten eggs and coat with breadcrumbs.
• Heat oil in frying pan, when hot add chicken and cook 4 minutes over medium-high heat.
• turn chicken over, continue cooking 4 minutes, and season with salt and pepper.
• remove chicken from pan, place in baking dish and bake for 10 to 12 more minutes.
• to serve pour sauce over chicken.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.