From the recipe box
Pan Fried Chicken
Yield4
Prep10 min
Cook20 min
Total30 min
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Pound 2 large chicken breasts to an even ¼-inch thickness and cut them into 4 cutlets. Season both sides with salt, pepper, and ½ teaspoon paprika.
- 2
Put ½ cup flour in a shallow bowl and stir in ½ teaspoon garlic powder. Dredge the cutlets, shake off the excess, and let them sit 5 minutes so the coating grips.
- 3
Heat ¼ inch neutral oil in a wide skillet over medium-high. Fry the cutlets 3–4 minutes per side, turning once, until golden and the thickest part reaches 165°F.
- 4
Move them to a clean rack, sprinkle with a little salt, and rest 3 minutes. Serve with lemon wedges, greens, or pan gravy.