Meg's Pan-Fried Chicken
(77)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
4 4-ounce chicken breasts, skin and fat removed1 tablespoon whole-wheat flour1 egg white, beaten until foamy1/2 cup panko (Japanese-style breadcrumbs)* 1 teaspoon dried thyme1/2 teaspoon sweet paprika1/2 teaspoon onion powder2 teaspoons olive oil*Use whole-wheat breadcrumbs if you can’t find panko.
Directions
Preheat the oven to 375 degrees F. Coat a 9 × 13-inch baking dish with cooking spray.
Line up three flat dishes as a breading station. The first dish should hold the flour and the second the beaten egg white. In the third, combine the panko, thyme, paprika, and onion powder.
Coat a large skillet with cooking spray and place it over medium-high heat. Add 1 teaspoon of the olive oil.
Prep the chicken in two batches. Pat each piece of chicken dry with paper towels.
Dredge two pieces of chicken in the flour, then dip them in the egg white, and coat them with the breadcrumbs. Add them to the hot skillet and cook for 3 minutes per side, then transfer them to the baking dish.
Add the remaining teaspoon of oil to the skillet for the second batch. Repeat the breading and pan-frying process with the other two chicken breasts, then bake them in the preheated oven for 7 to 8 minutes, or until the meat is no longer pink and reaches an internal temperature of 165 F using a quick-read thermometer.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 183.1
  • Total Fat: 5.5 g
  • Cholesterol: 70.2 mg
  • Sodium: 74.8 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 27.5 g

Member Reviews
  • QUIKCUTS2003
     try putting the chicken on a rack in the pan so it is not sitting in the run off oil and that will cut down on even more calories and the bottom won't be soggy from the oil
    - 4/9/13
  • UPONMYSTARR
     Ooh, I really like this ! I added more spices and some red pepper because we like spicy... I also cut the chicken into long, thin strips, and it cooked in a flash ! - 4/9/13
  • BEANSPROUTBARB
     I made this with boneless skinless thighs because we like dark meat. I cooked it longer in the oven, too. It needs longer cooking, I think, than the recipe says. Also, I think the seasoning could be more flavorful. But the method is good for making a crispy crust. I'll use it again! - 4/9/13
  • CD12502609
     Best tasting oven chicken I have ever made!! - 7/18/12
  • NONNAOF2
     I always have to have garlic in everything I eat, so I add 1/2 tsp.garlic powder to this recipe! - 4/9/13
  • WILEYTJ
     I'm usually not allowed to cook the meat for meals (leather doesn't fit in any of the food groups) but I tried this one and I'm allowed to make it again and again!! I agree, needs to be spicier for us but wouldn't it be boring if we all had the same tastes?! - 4/11/13
  • CD13819761
     Juicy, crunchy and delicious! - 4/15/13
  • PENNILESS
     Really good. I make oven chicken all of the time but I've never given it a few minutes in the fry pan first and what a difference it makes. I also spiced it up a bit with chipotle, garlic and celery seeds and used buckwheat flour instead of whole wheat. - 4/11/13
  • CD13823490
     My husband loves anything fried. I made this for dinner last night and he LOVED it. If I hadn't told him it was baked he never would have known. - 4/10/13
  • CD13522718
     Came out a little bland as others have mentioned but the crispy coating was a nice change from plain old chicken. Will probably try to add some more spices next time. - 4/15/13
  • THEFAIRONE
     It took an additional 30 minutes in the oven. Maybe I didn't have my skillet up high enough? Still, excellent recipe. Served it with steamed broccoli. :) - 4/14/13
  • LEANMEAN2
     This sounds good. I wonder what it would add in the way of flavor if I used a chicken dressing mix instead of the bread crumbs.????? - 4/10/13
  • TRISHJ1961
     excellent, boneless, skinless chicken, must do again - 4/9/13
  • LADYLPIN
     I make a simular style chicken. My family loves this chicken and it is so easy to make. I did not think to put it in the oven, great idea. Thanks for posting. - 4/9/13
  • BSPIECKER
     i thought it was a little blah - 4/26/13
  • CD12114275
     Fabulous! Made it last night. Doubled the batch and had a piece to add to my salad for lunch. Made exactly as printed. There was no run off oil for me. I used a Non-stick pan and scrupulously cut off every bit of fat. Top and bottom was totally crispy. - 4/14/13
  • CD13243156
     This was excellent. I added cayenne. - 4/13/13
  • NOWAKG1
     I liked it , but cut the dried thyme back to 1/2 tsp. And I think it needed salt , but trying to cut back on sodium. Came out of oven very crisp and tender. Will try to use different spices next time, but use same cooking methods. - 4/12/13
  • CD12717724
     Flavor was very good. will definately have again. - 4/11/13
  • PATRICIAANN46
     This is so delicious!!!!! Thank You. - 4/9/13
  • GARIANNA1
     I love KY chicken so I am going to give this a try... :)

    - 3/4/13
  • JAMER123
     Very similar to how I pan fry my chicken breasts. We enjoy it a lot. - 5/12/21
  • PIZZA5152
     Fantastic is all I can say - 5/7/21
  • CORVETTECOWBOY
     Good, thanks for sharing - 3/24/21
  • FEDEXLADY47
     Good - 3/16/21



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