Pan Fried Chicken Strips And Potatoes Recipes

CHICKEN AND POTATOES SKILLET

Steps:

• Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
• Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
• In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
• Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

PAN FRIED CHICKEN TENDERS (NO BREADING)

Steps:

• Dry the chicken on both sides, cut off any extra fat if it's needed
• Sprinkle one side with half of the seasoning
• Heat a large skillet to medium high and add the olive oil
• Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan
• Don't flip or check the chicken until it's cooked 3 minutes
• Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped
• Sprinkle with the remaining seasoning
• Cook 3 more mins or until cooked through, the internal temperature should be 165F.
• After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe

PAN FRIED CHICKEN STRIPS AND POTATOES

Steps:

• Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
• Coat potatoes and chicken strips.
• Heat oil in pan and fry chicken and potatoes until done.