Crispy, juicy fried chicken is possible at home, with only a handful of ingredients, and in just thirty minutes! This pan fried chicken is so delicious and simpler (and healthier) than deep frying.
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Oh, fried chicken. The perfect marriage of crispy, seasoned breading and juicy, tender meat.
Delicious fried chicken is not just for drive-thrus and restaurants anymore.
Yes, my friends, perfect fried chicken is in your reach. And, what’s more, you can make up a batch in just thirty minutes. Meaning, it qualifies for a weeknight meal, or an impromptu addition to your healthy lunch salad if you so dare.
Pan Fried Chicken Strips
Let me tell you a few things about this fried chicken.
It’s the recipe I grew up eating (with a few minor tweaks). I didn’t know about homemade ranch as a child, though, so my fried chicken experience is exponentially better now. Fried chicken was a treat back then because it was a little more labor intensive and involved pulling out the deep fryer.
But because I like to keep things simple and seriously prioritize what kind of appliances I allow to occupy precious shelf space, you won’t find a deep fryer in my kitchen. All my fried chicken needs now is a cup of oil and the same pan I use at breakfast and lunch.
These pans are SERIOUS workhorses, y’all. And at just a fraction of the cost of other popular cast iron pans, Lodge pans are worth their weight in gold. I’m close to achieving fan girl status over here. My bumper sticker is in the mail.
If you’re hesitant about using cast iron, I share all you need to know in this post. It’s easier than you think.
Moving right along…
You’ll notice that I cut my chicken in strips. (I got eight strips from 2 frozen chicken breasts). I do this so the chicken cooks more quickly (less time in the oil is good) and because it helps to stretch the meat (we eat less).
Pan fried chicken, sautéed garlicky greens, & Instant Pot mashed potatoes
One final note. You’re cooking in oil. Less oil, but still pan frying. So of course there are healthier ways to cook. Which is exactly why this fried chicken remains a treat. And why I pretty much always serve it with garlicky greens or collards. It all evens out, right?
Anywho, I like to buy non-GMO canola oil from Whole Foods. I get a liter and keep it on hand for fried chicken, homemade mayo, quick fried veggies, and the (very) occasional homemade donuts. Whole Foods has the best price by far that I’ve found on non-GMO oil, and now you can order right from Amazon.
PLEASE. Don’t forget the ranch. This is the best homemade ranch, ever. You’re welcome.