How do you pan fry marinated chicken without burning it?

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Why Pan Fry Chicken?

Pan frying is a quick and easy way to cook boneless, skinless chicken breasts while retaining moisture and flavor. When done properly, pan fried chicken comes out tender and juicy on the inside with a beautifully seared, crispy exterior.

Some key benefits of pan frying chicken include:

Very quick cooking time compared to oven baking. Chicken breasts can be cooked through in just 5-7 minutes per side.
You only need a skillet and a few ingredients like oil or butter. Much simpler than deep frying or breading chicken.
Pan frying allows you to develop a nice crispy crust from the direct contact with the hot pan.

Retains more moisture when cooked at a high temperature for a short time.
Allows chicken to develop delicious browned flavors from the Maillard reaction.
Can be made with simple ingredients right in a pan for easy weeknight meals.

However, one of the biggest pitfalls of pan frying is burning or overcooking the chicken. With a few simple tips, you can easily pan fry juicy, tender chicken breasts with a crispy crust every time.

Choosing the Right Chicken

The quality of your starting chicken can make all the difference for pan frying success:

Go with boneless, skinless chicken breasts. The breasts will cook quicker and more evenly without bones and skin.

Avoid overly thick chicken breasts, which will be hard to cook through without burning the outside. Go for breasts around 1/2 inch thick or pound them to an even thickness.
Pat the chicken dry before seasoning or marinating. Excess moisture can cause splattering in the pan and make it hard to get a crispy crust.
Allow the chicken to marinate for 30 minutes up to overnight for the most flavor. See marinade suggestions in the next section.

Starting with the right cut and preparing the chicken properly will set you up for perfect pan fried results.

Flavored Marinades

Soaking chicken in a marinade before cooking infuses it with extra flavor and keeps the meat tender and moist. Try marinating for at least 30 minutes, but preferably 1-12 hours if time allows. Some simple marinade ideas include:

Italian Herb: Olive oil, garlic, dried oregano, basil, parsley, salt, and pepper.

Asian Ginger: Soy sauce, sesame oil, minced ginger, and garlic.
Garlic Herb: Olive oil, minced garlic, lemon juice, rosemary, thyme.
Jerk: Caribbean jerk seasoning, orange juice, oil, garlic, cumin.

Yogurt and Spice: Plain Greek yogurt, lemon juice, curry powder, cumin, paprika.

Feel free to get creative with marinade ingredients like citrus, vinegar, mustard, herbs, and spices. Just steer clear of sugary marinades which can burn quickly.

Prepping the Pan for Frying

Use a heavy stainless steel or cast iron skillet to ensure even browning. Before adding any oil, heat the empty pan over medium-high heat until it is piping hot. The hot pan will help sear the chicken right away to lock in juices.

Once hot, add just enough oil to lightly coat the bottom of the pan. Use an oil with a high smoke point like vegetable, canola, avocado or grapeseed oil. Butter can burn and olive oil has too low of a smoke point. Swirl the pan so the oil evenly coats.

Carefully add the chicken pieces away from yourself to avoid splatter. You may hear a loud sizzle once the chicken hits the hot oil. Resist the urge to move the chicken for now. Let it sear undisturbed for 2-3 minutes until the bottom forms a nice golden brown crust.

Pan Frying to Perfection

Follow these simple steps for perfect pan fried chicken every time:

Generously season both sides of chicken with salt and pepper. Seasonings will stick better to dry chicken.
Heat a stainless steel or cast iron skillet over medium-high heat until very hot, 2-3 minutes.
Add just enough oil to coat the pan bottom and swirl to distribute.

Carefully add chicken pieces and cook undisturbed for 2-3 minutes per side until browned.
Flip chicken and cook for 5-7 minutes more, adjusting heat if pan is burning.
Chicken is done when it registers 165F internally and juices run clear.

Let chicken rest for 5 minutes before serving for juiciest results.

Getting the pan and oil hot enough prior to adding the chicken is essential. Then letting the chicken get a good sear before flipping helps prevent burning.

Common Pan Frying Mistakes

Follow these tips to avoid the most common pan frying mistakes:

Don’t crowd the pan. Cook chicken in a single layer with space between pieces.
Don’t move chicken too soon or it won’t sear properly.
Don’t use too much oil or marinade. Just a few tablespoons is plenty.

Don’t cook over high heat. Medium-high is hot enough for searing.
Don’t cook frozen chicken. Thaw it first for even cooking.
Don’t flip chicken too much. Just once halfway through.

Don’t undercook chicken. Use a food thermometer to check doneness.

A little oil goes a long way. Too much moisture in the pan from marinade or overcrowding is a recipe for steaming, not searing.

Tips for Extra Crispy Chicken

Follow these extra tips if your end goal is ultra crispy pan fried chicken:

Use thinner chicken breasts pounded to 1/4 inch thickness.
Coat chicken in cornstarch, flour, or panko breadcrumbs before frying.
Use a cast iron skillet which holds heat very well.

Let chicken rest on a wire rack after frying to maximize crispness.
Fry in a combination of oil and butter for extra browning and flavor.
Fry over slightly higher heat, but watch closely to prevent burning.

The key for extra crisp pan fried chicken is even thinner chicken and some sort of breading or coating to really crisp up.

Serving Suggestions

Pan fried chicken is extremely versatile and pairs well with endless sides and sauces. Here are just a few serving ideas:

Serve chicken over a fresh salad for a lighter meal.

Pair it with roasted potatoes or rice for an easy complete meal.
Top chicken with sauteed veggies like peppers, onions or broccoli.
Drizzle chicken with gravy, chimichurri sauce or pan sauces.

Make chicken tacos or sandwiches with cheese, lettuce, and tomato.
Cube chicken and add it to soups, stews, pasta, or grain bowls.

Really any combination of seasonal vegetables, grains, sauces, and spices complement pan fried chicken beautifully. Get creative with your own flavor combinations.

Storage Tips

Leftover pan fried chicken keeps well refrigerated for 3-4 days. Here are some storage tips:

Let chicken cool completely before storing.
Place chicken in airtight containers or zip top bags.

Remove as much air from containers as possible.
Use refrigerated chicken within 3-4 days for best quality.
Reheat leftover chicken to 165F until hot and crispy.

Proper storage is key to preserve the crispness and juiciness of pan fried chicken. Avoid freezing cooked chicken, which negatively impacts the texture.

Conclusion

Pan frying is one of the quickest and easiest ways to cook juicy, flavorful chicken breasts with a satisfying crisp crust. Allowing the chicken to marinate before cooking infuses it with lots of flavor. Getting the pan adequately hot prior to frying and resisting the urge to move the chicken initially allows for proper searing and browning. Avoid common mistakes like overcrowding, cooking over high heat, and moving the chicken constantly. With a bit of practice, you can master restaurant-quality pan fried chicken easily at home. Pair it with your favorite seasonings and sides for a quick, delicious, and versatile weeknight dinner.