Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.
Correspondingly, how do I cook chicken breast without drying it out?
To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won’t be dry or tough.
Additionally, how long do chicken pieces take to fry?
Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.)
Is it better to fry chicken in a cast iron skillet?
When things need to be hot and stay hot, we recommend cooking with cast iron. (This is what we use in the Test Kitchen.) The material retains heat very well, ensuring that your frying oil climbs up to the proper temperature which is key to crispy chicken.
What is the best oil to fry chicken?
The best oil for frying chicken is an oil that has a high smoke point. We recommend avocado, vegetable, or peanut oil, but you can also use sunflower oil, high oleic safflower oil, and oil blends.
What kind of grease do you fry chicken in?
Think vegetable oil, canola oil, or peanut oil. Don’t use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you’ll want to make sure that you bring the oil back to temperature between batches.