Pan Fried Chicken

November 23, 2012

Every family has a favorite meal,  in my family this chicken is the winner. It is crispy, juicy and darn right delicious!  I have tried  experimenting and baking it in the oven, but it never get’s the perfect golden brown color.

You might not be interested in chicken tonight considering turkey day was just yesterday, but keep this one in your files for the next time you want your family thanking you for the best dinner ever.


5.0 from 1 reviews
Pan Fried Chicken
  • 8 boneless, skinless chicken breasts, flattened.
  • 1 cup flour
  • salt and pepper
  • ½ cup egg whites
  • 1½ cups Italian seasoned breadcrumbs
  • ½ cup fresh grated Romano cheese
  • butter
  • olive oil
  1. Combine flour, salt and pepper in one plate ( I use a plastic throw away )
  2. Pour egg whites on second plate
  3. On a third plate combine the breadcrumbs and cheese.
  4. Coat the chicken breasts first in the seasoned flour, shaking off any excess. Next, dip the chicken in the egg whites and finally coat in breadcrumb mixture pressing down to adhere.
  5. Heat oven to 250 degrees, and put baking sheet in oven.
  6. Heat 1 Tbsp, butter along with 1 Tbs olive oil in a large saute pan over medium heat.
  7. Cook 2-3 breasts 3 minutes per side, or until golden brown and done. Turn over and continue on the other side. Transfer chicken to oven to keep warm.
  8. Add more butter and olive oil and continue to cook the rest of the chicken.
  9. Note that if the chicken pieces are larger you can start the process a little earlier and the chicken will continue to cook in the oven.
  10. Serve over a salad, or for a heartier meal with mashed potatoes and a vegetable.

Adapted from the Barefoot Contessa

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