ITALIAN PAN-FRIED CHICKEN RECIPE: HOW TO MAKE IT
I love this recipe for many reasons—but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. — Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 23g protein.
PAN FRIED BONELESS SKINLESS CHICKEN THIGHS – EASY AND SIM…
These sauteed boneless skinless chicken thighs are so easy to make and so delicious! Chicken thighs are pan-fried in a little oil until cooked through and beautiful golden brown in color, they taste mouthwatering!
Provided by MelanieCooks.com
Categories Main Dish
Total Time 15 minutes
Prep Time 3 minutes
Cook Time 12 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Rub the chicken thighs with salt and pepper and other desired seasonings.
- Heat the oil in a large non-stick frying pan or a griddle over medium-high heat.
- Add the chicken thighs in a single layer, so they are not touching.
- Cook for 6 minutes on one side, then flip over and cook for 6 more minutes on another side, or until the chicken thighs are cooked through (no longer pink in center).
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- Cook for 6 minutes on one side, then flip over and cook for 6 more minutes on another side, or until the chicken thighs are cooked through (no longer pink in center).
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- Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.
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- Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.
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- Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.
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