The BEST Pan-Fried Chicken
This is a favorite at our house. And it's so easy to make! We love it on top of a Greek salad with potatoes, lettuce, tomatoes, olives, feta and Bragg’s Vinaigrette. Or I'll just make some rice and a vegetable and call it a day!
My teen said it tastes like Chic-fil-A grilled chicken - the highest compliment as you can imagine. And I’ve taken it to potlucks a couple of times and people raved.
Here are three seasoning ideas (it’s very flexible so add your own ideas to the mix!)
lemon-pepper seasoning
blend of garlic powder, oregano, salt and pepper
Kirkland No-Salt Organic Seasoning (pictured below)
I hope you love this super simple crowd pleaser! It’s such a staple around here. A quick-thaw of some frozen chicken and easy sides makes for a healthy, super-flavorful meal.
The BEST Pan-Fried Chicken
4-6 servings
INGREDIENTS:
3 boneless chicken breasts
cooking fat (tallow, butter, coconut oil)
salt
no-salt seasoning blend such as Kirkland Organic No-Salt Seasoning OR a mix of garlic powder, oregano and black pepper
INSTRUCTIONS:
Place the chicken on a plate and lay saran wrap over. With a meat tenderizer (or any tool that does the job) pound the chicken to break up the fibers and flatten it a bit. Flip chicken and repeat.
Heat skillet on medium-high. While the pan is warming, season the chicken. Sprinkle it generously, first with salt and then salt-free seasoning.
Drop the cooking fat in pan and when it’s hot and melted, carefully place in the chicken, seasoned-side down.
Sear for one minute. While it’s searing, season the unseasoned side.
Flip chicken over, turn heat to low and cover the pan. Cook for 6 minutes covered.
Remove pan from heat but keep covered. Let it sit covered for 6 minutes, until internal temp reaches 165F.
Place the chicken on a large plate and let it rest 5 minutes. Slice chicken and pour over remaining pan juices. Enjoy!!