Chicken breast pan fried in the cast iron skillet is so easy and yields the most tender and flavorful pan fried chicken. Healthier fried chicken with out the flour and then fried in coconut oil. This recipe is one that the whole family will love.
This recipe is one of my favorite ways to make chicken breast in the cast iron skillet. It is so easy and takes less then twenty five minutes! Start with a boneless breast and cut into strips to yield perfectly tender pan fried chicken.
- 2 chicken breast with skin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp coconut oil (notes)
Cut the chicken breast into strips.
In a large bowl mix together the seasonings. Then, toss the chicken into the seasonings to coat evenly.
Heat the coconut oil in the cast iron skillet on medium heat. Allow the oil to get hot but not smoking. The oil should be lightly popping.
Place the strips in the oil making sure to not over crowd the skillet.
Fry on one side for approximately seven minutes. Make sure the chicken isn't burning but cooking evenly and thoroughly. Flip and then cook an additional five to seven minutes on the other side.
Serve garnished with fresh parsley (optional) and enjoy!
Pan Fried Chicken Breast without flour
This recipe is healthier then breading the chicken breast with flour and yields perfectly crispy chicken every time. The secret is to use chicken breast with skin.
Just a few simple seasonings and healthy coconut oil will be all you need to make this simple pan fried chicken.
How long to Pan Fry Chicken Breast in the cast iron skillet?
Gauging the appropriate time to pan fry your chicken breast can be a little bit tricky. You need to make sure that the chicken is cooked thoroughly but also not burnt.
Fry on medium heat so that the oil doesn't get to hot. Turn the stove down as needed. Aim to flip the chicken breast strips only once. This will take about five to seven minutes per side depending on how thick your strips are.
- Select boneless chicken breast with skin for a crispier fried chicken.
- Cut the breast into strips and that are flat so the chicken cooks thoroughly and evenly.
- Use a healthier frying oil with a high smoke point such as coconut oil, olive oil or avocado oil. Healthy fats such as farm fresh lard and tallow are also great options for pan fried chicken breast.
- Make sure your oil is hot but not smoking before placing in the strips. Fry on medium heat. The oil should be popping while the chicken is frying but not overly hot so that it burns the outside. Adjust heat as needed.
- Serve garnished with freshly parsley and your favorite barbecue sauce!