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Pan-Fried Or Sautéed Chicken

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Pan-Fried Or Sautéed Chicken

Cuisine:World

Course:Dinner

15m prep 25m cook 40m ready

4 to 6 servings BONE-IN CHICKEN PARTS Bone-in chicken must finish cooking over lower heat once it has been browned. For chicken with a more substantial crust, see Crispy Deep-Fried Chicken.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 ½ to 4 ½ pounds bone-in chicken parts
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons vegetable oil
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.
  • 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs (1 ½ to 2 pounds)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.

Let's Cook

  1. Step 1.

    Have ready: 3 ½ to 4 ½ pounds bone-in chicken parts

  2. Step 2.

    Trim off any excess fat and season generously with: 1 tablespoon salt; 1 tablespoon black pepper

  3. Step 3.

    Heat in a large heavy skillet over medium-high heat: 2 tablespoons vegetable oil

  4. Step 4.

    Cooking in batches if necessary, arrange the chicken pieces skin side down in a single layer in the skillet. Fry until the chicken is nicely browned on the first side and detaches easily from the skillet, about 5 minutes. Turn the chicken with tongs and cook until nicely browned on the second side, about 5 minutes more. Transfer to a plate or rimmed baking sheet and brown the rest of the pieces. When all the pieces are browned, return them to the skillet and reduce the heat to medium. Continue to cook the chicken, turning often, until the internal temperature reaches 165°F for the breast pieces, and 175°F for thighs, 15 to 20 minutes depending on the size and thickness of the pieces. Transfer the chicken to a platter.

  5. Step 5.

    If desired, prepare in the skillet: (Basic Pan Gravy or Herbed Pan Sauce)

  6. Step 6.

    BONELESS BREASTS OR THIGHS

  7. Step 7.

    This chicken should be a rich nut-brown on the outside, tender and juicy inside.

  8. Step 8.

    Have ready: 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs (1 ½ to 2 pounds)

  9. Step 9.

    Trim off any fat and sprinkle on both sides with: 2 teaspoons salt; 1 teaspoon black pepper

  10. Step 10.

    Spread on a plate: ¼ cup flour

  11. Step 11.

    Coat the chicken with the flour and shake off the excess. Heat in a large heavy skillet over medium heat until fragrant and nut-brown: 1 ½ tablespoons butter; 1 ½ tablespoons olive oil

  12. Step 12.

    Swirl the butter and oil together. Add the chicken and cook undisturbed until golden brown, 4 to 6 minutes. Turn the chicken and cook until firm to the touch and the internal temperature reaches 155°F for breasts, 170°F for thighs, 4 to 6 minutes more.

  13. Step 13.

    If desired, prepare in the skillet: (Basic Pan Gravy or Herbed Pan Sauce)

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