Description
Crispy Chicken That’s Juicy Inside is easier than you think! Learn my pan-fried secret for golden, flavorful chicken every time. A weeknight favorite!
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness or sliced into cutlets
- Coating & Frying Essentials:
- 1/2 cup all-purpose flour
- 1/4 cup olive oil (or avocado oil, for frying)
- Flavor Boosters & Seasonings:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Garnish & Finishing Touches:
- 2–3 lemon wedges, for serving
Instructions
- Prep the Crispy Chicken: First things first, let’s get those chicken breasts ready. Pat them *really* dry with paper towels – this is crucial for that Crispy Chicken That’s Juicy Inside exterior, trust me. If they’re too thick, slice them horizontally into cutlets, or gently pound them to an even half-inch thickness. This ensures even cooking, and honestly, prevents one part from drying out while another is still raw. I always forget to do this sometimes, then regret it later!
- Mix the Coating: In a shallow dish, whisk together your flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Get it all nicely combined. This is where the magic starts to happen! I sometimes get a bit messy here, flour dusting the counter, but it’s all part of the fun, right? Make sure there are no lumps, you want a smooth, even coating for your Crispy Chicken That’s Juicy Inside.
- Dredge the Chicken: Now, take each chicken cutlet and dredge it in the flour mixture. Make sure it’s fully coated on all sides, pressing gently so the flour really adheres. Shake off any excess – we want a thin, even layer, not a thick, gummy one. This is the foundation for our amazing crust, so take your time. I once rushed this, and the coating flaked right off in the pan, a sad day for crispy chicken.
- Heat the Oil: Pour enough olive oil into a large, heavy-bottomed skillet (cast iron is my absolute favorite for this!) to generously coat the bottom, about 1/4 inch deep. Heat it over medium-high heat until it’s shimmering but not smoking. You can test it by flicking a tiny bit of water in – if it sizzles, it’s ready! This hot oil is key for getting that instant, beautiful crust on your Crispy Chicken That’s Juicy Inside.
- Pan-Fry the Chicken: Carefully place the chicken into the hot oil, making sure not to overcrowd the pan. Work in batches if you need to! Let it cook undisturbed for about 4-5 minutes per side, until it’s golden brown and, well, *crispy*. Don’t be tempted to peek or move it too much – that’s how you lose the crust! I used to do this all the time, thinking it would cook faster. Nope, just made it sadder.
- Finish and Serve Your Crispy Chicken: Once both sides are beautifully golden and the internal temperature reaches 165°F (a meat thermometer is a lifesaver here, honestly!), remove the chicken from the pan and place it on a wire rack set over paper towels to drain any excess oil. This helps keep it super crispy! Let it rest for a few minutes, then serve immediately with a squeeze of fresh lemon. The smell, the sight, the sound of that crunch – pure bliss!