PAN-FRIED OR SAUTÉED CHICKEN
4 to 6 servings
I. 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.
Have ready:
- 3 ½ to 4 ½ pounds bone-in chicken parts
Trim off any excess fat and season generously with:
- 1 tablespoon salt
- 1 tablespoon black pepper
Heat in a large heavy skillet over medium-high heat:
- 2 tablespoons vegetable oil
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.
If desired, prepare in the skillet:
II. BONELESS BREASTS OR THIGHS
This chicken should be a rich nut-brown on the outside, tender and juicy inside.
Have ready:
- 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs (1 ½ to 2 pounds)
Trim off any fat and sprinkle on both sides with:
- 2 teaspoons salt
- 1 teaspoon black pepper
Spread on a plate:
- ¼ cup flour
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
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.
If desired, prepare in the skillet: