How To make Fried Chicken Breast

The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101

Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.

Check out chef Frank on his YouTube Channel, ProtoCooks!

Follow him on Instagram at @protocooks

Read More: Our All-Time Best Chicken Breast Recipes

Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste


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How to cook chicken breast in a pan with butter

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✅This easy recipe should give you a good understanding on how to cook chicken breast in a pan with butter.
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#friedchicken #panfriedchicken #chickenrecipe

How To: Pan-Fry Chicken Breasts

A Blue Apron chef demonstrates how to pan-fry chicken breasts in this easy cooking tutorial. You'll need a pan, tongs, and chicken breast to complete this task.

Sign Up For Blue Apron Here -

World's Best Fried Chicken Cutlets Recipe: Crispy Tender Chicken Breast Cutlets

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Chicken Cutlets Recipe

Instructions

2 Large Boneless Chicken Breast
2 Large Eggs
1 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
1 Cup Italian Breadcrumbs
1 Tbs Seasoning Salt
1 Tsp Oregano
1 Tsp Garlic Powder
1 Tsp Black Pepper

Instructions

1. Remove excess fat from chicken. Place in a big bowl, then cover with cool water. Add 1 tbs of salt and soak for 15 minutes, then rinse well.

2. Add 2 eggs to a small bowl, then whisk for 45 seconds.

3. Slice each breast in half diagonally. Slice 1 to 2 times sideways into pieces of 2 or 3.

4. Season with salt, garlic powder, pepper, and oregano, then massage seasonings in well.

5. Coat chicken with flour and shake off excess flour. Dip into eggs and let the excess egg drip off. Afterwards, coat with breadcrumbs and sit aside for 15 to 20 minutes.

6. Place a pan over medium heat.

7. Preheat oil for 4 to 5 minutes.

8. Add chicken.

9. Fry chicken for 3 to 4 minutes per side or until brown.

*Thicker pieces may take 4 minutes per side, thinner pieces 3 minutes per side*

10. Once done, sit aside on a paper toweled plate to drain excess oil.

Air fried chicken?????let's see how it goes

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Seasonings:
Onion powder
Garlic powder
Paprika
Garlic salt
Seasoning salt
Chicken bouillon
Sazon
Black pepper
Eggs
Whole milk
Pickle juice
Hot sauce
Fried in vegetable oil
Oil temp 325 degrees

for the marinade 2 TBS of each seasoning and packet of the Sazon, 1/2 cup of pickle juice, milk to almost cover. Flour and cornstarch mix 2 cups of flour 1 cup of cornstarch, 3 TBS of each seasoning except Sazon (none). Vegetable oil to fry

Check my Secret to the best southern fried chicken video.

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