Fried Chicken With Egg And Flour
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This pan fried chicken with egg and flour is so quick and easy to make with just 3 main ingredients. They are ready to serve in less than 20 minutes and the crispy coating is as good as any restaurant!
This fried chicken is so wonderfully tender and juicy and it takes just minutes to make.
The egg and flour coating is perfectly light and crispy and turns a beautiful golden brown when pan fried. It’s such an easy way to elevate your chicken for an family weeknight meal.
Because this fried chicken is pan fried rather than deep fried, you need a lot less oil to achieve that delicious crispy coating. High in protein, it’s a great recipe that can be served alongside your favorite potato and veggie sides for a well balanced meal.
Ingredients To Make This Fried Chicken Recipe
There’s no fancy ingredients you need to make this delicious coated chicken, I bet you have most of them already!
- Chicken Breasts
- Egg
- Flour
- Salt and Pepper
- Oil
How To Make Fried Chicken With Egg And Flour
This tasty chicken requires very little prep and it has a quick cooking time too. This is a great recipe to have in your cooking arsenal!
Pound your chicken breasts if they are thick, with a meat mallet or rolling pin. Dip each piece of chicken into egg and flour and then add to hot oil in a non-stick frying pan. Cook on both sides until golden brown.
So simple and yet so delicious and satisfying!
What’s the best chicken to use?
I used skinless and boneless chicken breasts for this recipe. The chicken breasts need to be no more than 1 inch in thickness so that they cook through quickly. You can either pound them flat with a meat mallet tool or cut them in half with a sharp knife if they are too thick.
How do you know when the chicken is cooked?
Because the chicken breasts are thin, they will only require around 4 minutes of cooking on each sides. If you have an instant read thermometer, it should register at 165F. Alternatively, you can slice the chicken in half and visually check that there is no pink. The chicken should be cooked through once the egg and flour coating is golden brown.
Don’t have your heat too high to cook this pan fried chicken
The oil should be hot when you add the chicken to it, so it starts to cook straight away. The oil should be heated on a medium high heat. If the pan is too hot, the egg and flour will brown too quickly and the chicken won’t be cooked all the way through.
How to dredge chicken
Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. To keep the egg and flour from clumping on your fingers, try to keep one hand wet and one dry when coating the chicken.
What To Serve With Fried Chicken With Egg And Flour
This chicken is super versatile and it is easy to pair with so many potato, veggie and salad sides. Try it with:
- Rainbow Oven Roasted Veggies – Feast your eyes and your stomach on these amazing rainbow roasted vegetables! So colorful, easy to make, healthy and delicious!
- Air Fried Green Beans – This recipe is a fantastic side dish paired with a lean piece of protein for a delicious dinner meal!
- Baked Potatoes – These air fryer baked potatoes are amazing! Perfectly crispy skin and fluffy inside, you are going to love making baked potatoes in the air fryer!
- Quick Potato Salad Recipe – This Instant Pot potato salad recipe is truly life-changing! Potato salad will be ready in less than 30 minutes, and this includes cutting the potatoes!
- Tomato and Avocado Salad with Corn – This corn tomato avocado salad is so refreshing! And here’s your excuse to eat yet another avocado!
Can you make fried chicken ahead of time?
This chicken is best served as soon as it is cooked so that egg and flour coating is nice and crispy. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the oven until it is warmed all the way through. Reheating it in an air fryer at 400F for 3 or 4 minutes will help to get the coating nice and crispy again.
You can also slice the cold chicken and use it as an addition to salads.
What’s the best oil for frying chicken?
Use an oil with a high smoking point for this recipe, and one with a neutral flavor. Sunflower, canola and avocado oils all work well.
Let your chicken come to room temperature before frying
Half an hour before you want to make this recipe, take your chicken out of the fridge to allow it to warm to room temperature. If you put cold chicken straight into the pan it may not cook all the way through by the time the egg and flour has browned. It also helps the chicken to stay nice and juicy.
More Easy Chicken Recipes
- Chicken Legs (Air Fryer Recipe)
- Easy Pan Fried Chicken Thighs
- Roasted Bone-In Chicken Breast
- Whole Chicken In The Instant Pot
Fried Chicken With Egg And Flour
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 egg
- 1 cup flour
- 2/3 tsp salt
- 1/4 tsp pepper
- 4 tbsp oil
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- If chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Whisk the egg in a bowl. Put flour on a plate.
- Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken.
- Put chicken on a frying pan in a single layer. Sprinkle the chicken with 1/3 tsp of salt and 1/8 tsp of pepper.
- Cook the chicken for 4 minutes (or until golden-brown on the bottom), then carefully flip with a spatula and sprinkle with remaining 1/3 tsp of salt and 1/8 tsp of pepper. Cook for 4 more minutes, or until the chicken is cooked through (uniformly white in the middle when cut).
Nutrition
See also:
- Chicken Quesadillas (Air Fryer Recipe)
- Chicken Tenders with Coconut Crust
- Healthy Avocado Chicken Salad
this is the best coating & just taste perfectly crispy (the droppings & drippings from the meat taste good to) i just did my thin porkchops and after the salt and pepper i smothered them with onion powder and dipped them in warm applesauce.