Nowadays, boneless chicken breast can be bought at very affordable prices and has therefore become one of the favorite foods of many. There are many recipes for chicken breast and the simplest of these is fried chicken breast. It is very easy to cook and below I share some tips for the optimal preparation of this beloved dish.
- for the best results when cooking fried chicken breast in the pan, I recommend using larger skinless boneless chicken breast halves of about 250-300 g/9-10 oz each
- try to notch chicken breasts evenly and go with the cuts up to about half the thickness of the chicken fillet, the distance between the cuts should be about a finger
- don’t forget to start frying with the notched side down because it takes longer to cook than the other side
- put the oil in the pan shortly after the butter starts to soften and the chicken breast should be placed in the pan when the hot butter starts to froth
- although it’s not mandatory, I recommend using a pan with a lid because the lid helps to soften the meat by keeping the steam in the pan and, in addition, avoids splashing with hot butter all around
- after turning the chicken breast fillets, the frying time is shorter than the first time
- serve the fried chicken breast fillets shortly after removing them from the pan as they begin to harden on cooling
- don’t forget to pour the butter sauce over the fried chicken breast pieces, it makes them juicier and intensifies the taste
In a similar way to chicken breast, you can also cook turkey breast, the only difference being that I recommend cutting the turkey breast into smaller fillets for its perfect cooking!
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