Best Pan Fried Chicken With Red Pepper Pesto Recipes

3-INGREDIENT PESTO FRIED CHICKEN

3-Ingredient Pesto Fried Chicken image

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Chicken Pan-Fry Fry Basil Dinner

Yield 4 servings

Number Of Ingredients 7

Ingredients

Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
Special Equipment
A deep-fry thermometer

Steps:

Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
Serve chicken with pesto alongside for dipping.

PESTO PAN-FRIED CHICKEN

Pesto Pan-Fried Chicken image

Make and share this Pesto Pan-Fried Chicken recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast
1/3 cup prepared pesto sauce
1/2 cup flour
1 egg, beaten with 1 tablespoon water
2/3 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
3 -4 tablespoons olive oil, divided
lemon slice, for garnish (optional)
fresh basil sprig (to garnish) (optional)

Steps:

Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
Garnish with lemon slices and basil.

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