How to Pan-Fry Chicken Breasts

I might be teaching soap to foam but I’ve just discovered how to pan-fry the moistest, most tender skinless chicken breast to ever touch your fork.

The method is at The Kitchn. The only requirement is a kitchen timer and a tight-fitting lid for your frying pan because this method works by retaining all the heat in your closed pan. The trick is to not remove the lid until it’s completely finished cooking. Here’s the method, plus a few adjustments that I made.

Amazingly Moist Fried Chicken Breasts

Ingredients

2 (or more) boneless skinless chicken breasts
Salt and pepper
1 tablespoon flour (or more; original recipe= ¼ cup)
Olive oil and a small knob of butter to create a shimmer across the pan
A frying pan with a tight fitting lid
Kitchen timer

Method

Place the chicken breasts between two sheets of cling film, and lightly thump with the flat side of a chef’s knife so that the flesh is more even in thickness. You don’t want it flattened, so go easy with the thumping. Lightly salt and pepper each breast. Spoon the flour into a small sieve, and then dust the chicken with flour on both sides. Shake off the excess flour.Preheat the frying pan over medium to medium-high until hot, and then add the oil and butter. Tip and rotate the pan so that the surface is covered with a fine film of oil. Add more oil (or butter) if required.
Reduce the heat to medium, and then add the chicken breasts smooth side down. Set your kitchen timer for 1 minute. When the time is up, turn the breasts over, and reset the timer for 1 minute. The colour should be a light, delicate golden colour. When the minute is up, turn the breasts over so it’s smooth side down again.

Reduce the heat to low, clap the lid on the pan, set the kitchen timer for 10-minutes, and then repeat after me: “I will not lift the lid to check on the chicken. I will not lift the lid to check on the chicken.”
In order words, don’t lift the lid to check on the chicken. Just leave it alone.

When the kitchen timer goes off, turn off the heat. Yes, you heard me right. Turn off the heat. DON’T TOUCH THE LID! Set the timer for 10-minutes, and allow the breasts to finish cooking in the pan undisturbed. When the timer goes off, your chicken is ready to eat.

Bon appétit!

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Danish Translation:
Utroligt Fugtige Fried Chicken Bryster

ingredienser:
2 (eller flere) udbenet kylling uden skind bryster
Salt og peber
1 spsk mel (eller mere; oprindelige opskrift = ¼ kop)
Olivenolie og en lille klat smør til at skabe en glitre på tværs af panden
Stegepande med et tætsluttende låg
Køkken timer

metode:
Læg kyllingebrysterne mellem to plader af plastfolie, og let dunk med den flade side af en kokkens kniv, så kødet er mere jævn i tykkelsen. Du ønsker ikke den fladtrykt, så nemt med pumpende. Let salt og peber hvert bryst. Hæld mel i en lille sigte, og derefter støve kylling med mel på begge sider. Ryst det overskydende mel.

Forvarm en stegepande over medium-høj varme, indtil varm, og derefter tilføje olie og smør. Spids og rotere panden, således at overfladen er dækket med en fin film af olie. Tilsæt mere olie (eller smør), hvis det kræves.

Reducer varmen til medium, og derefter tilføje kyllingebryster glatte side nedad. Indstil dit køkken timeren i 1 minut. Når tiden er færdig, vender brysterne over, og nulstille timeren i 1 minut. Farven skal være en lys, sart gylden farve. Når minutter i fuldstændig, vend brysterne over, så det er glatte side nedad igen.

Reducer varmen til lav, klappe låget på gryden, indstille vækkeuret i 10-minutter. Du må IKKE fjerne gryden låget! Løft ikke låget for at kontrollere, om kyllingen. Bare lad det.

Når køkkenet timeren slukkes, slukke for varmen. FJERN IKKE ELLER Løft låget! Indstil timeren til 10-minutter, og lad brysterne at afslutte madlavning i panden uforstyrret. Når timeren slukker, din kylling er klar til at spise.