Pan-Fried Chicken Recipe

Pan-Fried ChickenThis recipe is a classic go to meal. It doesn’t take long to prepare and it is really juicy and flavorful. Another plus is pan-fried chicken makes really good leftovers. You can use this chicken for lunches the next day or even for dinner if you are having one of those crazy days. Don’t worry, we all have them.

Making this fantastic dish is a cinch. Start by rubbing Lawry’s seasoning salt on both sides of your chicken. If you don’t have Lawry’s seasoning salt, you can either buy some at your local grocery store or use a different seasoning salt mixture that you like. Once seasoned, dredge your chicken with flour. Then place in heated pan with olive oil. To make sure your oil is hot before placing your chicken use this trick. Get some water and flick a couple of droplets into your pan, if it sizzles then your oil is ready for your chicken. If it doesn’t sizzle then simply let your pan heat up until it does. Fry your chicken for about 4 minutes on each side until golden brown and cooked through. Place your chicken breasts on a plate. Add a couple side dishes and bon appetit!

Pan-Fried Chicken Recipe

2 Chicken Breasts

Sprinkle of Lawry’s seasoning salt

Sprinkle of pepper

1 ½ cups of flour

2 Tbsp olive oil

If your chicken breasts are thick pound them to be thinner. Rub Lawry’s seasoning salt and pepper on each side of your chicken. Dredge chicken in flour then place in heated pan with olive oil. Cook for about 4 minutes on each side until lightly browned and cooked through.

One Response

  1. Pingback: Strawberry Pear Salad - Make The World Sweet February 28, 2016
  2. Cassie March 9, 2016

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