Best Pan Fried Chicken Strips And Potatoes Recipes

PAN FRIED CHICKEN TENDERS (NO BREADING)

Steps:

• Dry the chicken on both sides, cut off any extra fat if it's needed
• Sprinkle one side with half of the seasoning
• Heat a large skillet to medium high and add the olive oil
• Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan
• Don't flip or check the chicken until it's cooked 3 minutes
• Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped
• Sprinkle with the remaining seasoning
• Cook 3 more mins or until cooked through, the internal temperature should be 165F.
• After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe

SKILLET CHICKEN & POTATO DINNER

Steps:

• Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
• Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
• Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.

PAN FRIED CHICKEN STRIPS AND POTATOES

Steps:

• Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
• Coat potatoes and chicken strips.
• Heat oil in pan and fry chicken and potatoes until done.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

PAN FRIED CHICKEN

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).