The BEST Pan-Fried Chicken

The Best Hummus - AnAppetiteForJoy.com

This is a favorite at our house. And it's so easy to make! We love it on top of a Greek salad with potatoes, lettuce, tomatoes, olives, feta and Bragg’s Vinaigrette. Or I'll just make some rice and a vegetable and call it a day!

My teen said it tastes like Chic-fil-A grilled chicken - the highest compliment as you can imagine. And I’ve taken it to potlucks a couple of times and people raved.

Here are three seasoning ideas (it’s very flexible so add your own ideas to the mix!)

• lemon-pepper seasoning

• blend of garlic powder, oregano, salt and pepper

• Kirkland No-Salt Organic Seasoning (pictured below)

I hope you love this super simple crowd pleaser! It’s such a staple around here. A quick-thaw of some frozen chicken and easy sides makes for a healthy, super-flavorful meal.

The BEST Pan-Fried Chicken

4-6 servings

INGREDIENTS:

3 boneless chicken breasts
cooking fat (tallow, butter, coconut oil)
salt
no-salt seasoning blend such as Kirkland Organic No-Salt Seasoning OR a mix of garlic powder, oregano and black pepper

INSTRUCTIONS:

• Place the chicken on a plate and lay saran wrap over. With a meat tenderizer (or any tool that does the job) pound the chicken to break up the fibers and flatten it a bit. Flip chicken and repeat.

• Heat skillet on medium-high. While the pan is warming, season the chicken. Sprinkle it generously, first with salt and then salt-free seasoning.

• Drop the cooking fat in pan and when it’s hot and melted, carefully place in the chicken, seasoned-side down.

• Sear for one minute. While it’s searing, season the unseasoned side.

• Flip chicken over, turn heat to low and cover the pan. Cook for 6 minutes covered.

• Remove pan from heat but keep covered. Let it sit covered for 6 minutes, until internal temp reaches 165F.

• Place the chicken on a large plate and let it rest 5 minutes. Slice chicken and pour over remaining pan juices. Enjoy!!