How to Fry Chicken in a Pan?

Frying is a quick and simple way to prepare chicken. Chicken can be fried using one of two methods: pan frying or deep fat frying. Both techniques are based on cooking the chicken in hot oil, resulting in a crispy brown exterior and juicy, tasty within.  A thin layer of flour, bread crumbs, or batter is typically applied to the chicken. Instead of frying a whole chicken, chicken pieces are commonly used.

How to Fry Chicken in a PanHow to Fry Chicken in a Pan

How to Fry Chicken in a Pan?

The procedures for frying chicken in a pan are covered in this article. The best way to ensure that the chicken is cooked evenly is to use a big pan to hold the chicken breasts in place.

Pan-frying: A heavy skillet with steep sides is typically used while pan-frying. The flour used to coat the chicken pieces were occasionally seasoned with salt, pepper, and paprika. It can also be seasoned with other herbs and spices, such as marjoram, oregano, basil, thyme, and rosemary, to achieve the desired flavor.

The chicken should be set on a rack to dry after being coated, which could take 20 to 30 minutes. The chicken will brown more evenly if you let the pieces air dry.

In a large, heavy skillet, heat 5 or 6 tablespoons of oil over medium-high heat until the oil is extremely hot. Drop the chicken pieces, skin side down, one at a time, into the hot oil. Make sure there is enough room between the pieces to prevent crowding. The components can cook and brown more uniformly as a result.

Cook the meat over medium heat, occasionally flipping until it is well cooked and all the surfaces are golden brown.

When the food is done cooking, please remove it from the pan and place it on a paper towel to allow the grease to drain.

One of three techniques can be used to determine whether the chicken is properly cooked. A meat thermometer is a great way to determine when something is done. Chicken pieces should be 180°F for the breast and 170°F for the rest. Without a meat thermometer, a visual check can be made by poking the portions with a fork. The juices should run clear if the food is cooked sufficiently. Checking for doneness also involves cutting into the thickest portion of the bird and ensuring that the meat is completely opaque.

Deep-fat Frying: The chicken pieces used for deep-fat frying are typically battered or covered in crumbs. If you use a crumb coating, you should leave the pieces alone for 20 to 30 minutes so the coating can dry. If desired, the chicken pieces can be battered right before frying. While deep-frying, make sure the individual pieces are not too large. Large pieces of chicken are difficult to cook properly, resulting in an overcooked crust on the surface and an undercooked interior.

To fry, add oil to a deep pan until it is about halfway full, then heat it to between 350°F and 375°F. Bread cubes can be dropped into oil to check the temperature; if the oil is roughly 365°F, it should brown in 50 seconds. Place 3 to 4 pieces of chicken in the hot oil using tongs or a metal spatula, careful not to crowd them—Cook for 6 to 10 minutes or until golden brown. As the chicken is finished, please remove it from the oil and set it on a paper towel so the fat can drip off.

Maintaining the right oil temperature is crucial when employing any frying method. The temperature of the oil will reduce after the chicken is added to it. But the chicken will be cooked properly as long as the oil bubbles steadily. The outside of the chicken would burn before the center was fully cooked if the oil temperature were raised to between 350°F and 375°F. Once the chicken begins to brown, the temperature may need to be reduced slightly to avoid this, but make sure the oil stays hot enough. The chicken will become oily if the oil is not heated sufficiently. The oil’s temperature must be carefully managed to make great fried chicken. Below is some extra frying chicken advice.

  • When cooking, it is recommended to keep the skin on. Remove before eating, if preferred.
  • When frying in a pan, heat the food covered for the first five minutes before removing the lid to finish cooking. The chicken will be more completely cooked if the lid is on for a short time.
  • When adding or flipping the chicken pieces in the pan, use tongs or a spatula rather than a fork. The liquids can be released by poking a fork through the bird.
  • Before using any equipment or utensils with oil, make sure it is dry. When heated, water will cause oil to splatter.
  • I am using canola oil results in a softer flavor and better levels of saturated and polyunsaturated fats.
  • When the chicken is frying, please remove it from the oil. Set the finished chicken pieces on a baking tray covered with paper towels, and preheat the oven to a low setting to keep the chicken warm while the other parts cook.
  • Once the chicken is done cooking, avoid covering it because it would make the coating lose its crispness.



Chicken can be cooked with canola oil, which has long been used for frying meats and other dishes. It is a better option than other oils because of its greater smoke point and longer shelf life, and it may be used in a pan repeatedly. It is a great option for cooking chicken because it is also less expensive.

Another excellent option is avocado oil, which is rich in monounsaturated fats. It created the ideal crisp and browned exterior for the chicken. Use over a powerful heat source is also safe.

Chicken Breast Seasoning

When frying chicken breasts, the secret to a delicious outcome is to season them beforehand. Chicken breast is the ideal protein for frying since it is a flexible, lean, and quick-cooking protein. You can cook chicken quickly and easily using this method, and it tastes excellent. To make a delicious batter, use white whole wheat flour or all-purpose flour. For added flavor, you can also add spices like paprika or parsley.

Salt should be added to the chicken first. Sprinkle a little salt on the chicken breasts if it comes pre-seasoned. Use the necessary amount of salt if it doesn’t come with any. Place the chicken in the hot pan after completely seasoning it to ensure even cooking. Flip the chicken over once or twice.

Chardonnays to Pair with Fried Chicken

Chardonnays take a fried chicken to the next level of sophistication when combined with them. Soft flowery notes from chardonnay-based wines can help enhance the fried chicken’s herb flavor. A chardonnay-based wine balances the oily, fatty chicken drumstick with delicate citrus and green apple characteristics.

Chardonnay Chicken is the ideal dish for both situations, whether served with a special dinner for two or a quick midweek meal with family and friends. Sauteed mushrooms and a creamy white wine sauce are poured over the chicken. The outcome is a gorgeous dinner that everyone will enjoy.

Pick a Chardonnay with a low alcohol concentration for the wine itself. The acidity and carbonation in this wine assist in tempering the hot chicken. Additionally, it adds toasted flavors to the food, enhancing the crispy breading.


In a pan, you can arrange the chicken in various ways. You should give it a good marinade before putting it in the pan if you intend to cook it for a long time. With little effort, this will add taste and moisture. A marinade made from herbs or flavors from your garden is an option.

Which is Better for Frying Chicken: Oil or Butter?

Depending on what you believe to be the ideal temperature for deep-frying chicken, Be aware that butter has a burning/smoke point of approximately 350F. To ensure quick, complete heating, I like the oil to be around 375F. The lowest setting for oil heat for chicken is 350F.

What is the Distinction Between Pan Fried and Pan Roasted Chicken?

The manner of cooking determines whether the chicken is pan-fried or pan-roasted. Pan-roasted chicken is normally baked in the oven, whereas pan-fried chicken is prepared on the stovetop in a skillet. On occasion, the pan-roasted chicken will be browned on the stovetop before being finished cooking in the oven.

How May Oil Splashes be Avoided When Frying Chicken?

Add a couple of pinches of salt to the pan after you’ve added the oil. As you cook, the salt helps stop the oil from spraying everywhere. Salt helps stop oil spray by absorbing some of the moisture in your food. Flour is another option for this!

What Should I Make with Leftover Pan Fried Chicken?

Leftover pan-fried chicken makes an excellent salad topping. Serve it with a Spinach Strawberry Salad dressed with Balsamic Poppy Seed Dressing. Leftovers taste great tossed into your favorite pasta dish. Serve with Butternut Squash Macaroni and Cheese or Eggplant Pasta.


Pan-fry the chicken if you want to make homemade fried chicken but don’t want to heat a pot of oil. For up to 4 hours, the fried chicken can be stored at room temperature. Serve warm or at room temperature, depending on your preference.

This boneless chicken breasts recipe is one of our go-to’s when I need to whip up a quick meal because it’s quick, easy, and simple. Pan-frying chicken is one of the healthiest and fastest methods for cooking chicken.