Are you craving that perfect crispy juicy fried chicken but don’t have a deep fryer? Don’t worry! Frying chicken on the stove is not only possible, but it might just give you better results than any other cooking method. As someone who’s been frying chicken for years, I’m excited to share all my tips and tricks for achieving that restaurant-quality fried chicken right in your own kitchen.
Stovetop fried chicken is a culinary art form that when mastered delivers insanely crispy, crunchy skin with tender, juicy meat inside. It’s perfect for weeknight dinners or special occasions, and the best part? It only takes about 20 minutes of actual cooking time!
Why Frying Chicken on the Stove is Better
Before we dive into the how-to, let’s talk about why stovetop frying is actually superior to other methods:
- Better temperature control: You can carefully monitor and adjust the heat to ensure perfect cooking.
- Less oil needed: Unlike deep frying, you only need enough oil to partially cover the chicken.
- Quicker cooking time: Chicken pieces fry up fast, ready in about 20 minutes.
- Easier cleanup: No need for special equipment or disposing of large amounts of oil.
- Unmatched crispiness: The direct contact with the hot skillet creates an incredibly crispy crust.
Step-by-Step Guide to Perfect Stovetop Fried Chicken
Step 1: Choose Your Chicken Pieces
For the best results, I recommend using bone-in, skin-on chicken pieces. Thighs and drumsticks are ideal because they stay juicy and tender during the frying process. If you prefer chicken breasts, slice them horizontally to ensure even cooking.
For a family of four, you’ll need:
- 8 bone-in chicken thighs, or
- 8 drumsticks, or
- 4 boneless chicken breasts (sliced in half horizontally)
Always pat your chicken pieces dry with paper towels before proceeding. This helps the coating stick better and prevents splattering when the chicken hits the hot oil.
Step 2: Buttermilk Soak for Extra Tenderness
This step is optional but highly recommended! Buttermilk contains lactic acid that tenderizes the chicken while adding a delicious tangy flavor.
- Pour 2 cups of buttermilk into a bowl or zip-top bag
- Add the chicken pieces and turn to coat
- Refrigerate for at least 30 minutes (or up to 24 hours for maximum flavor)
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Step 3: Create the Perfect Coating
The coating is what gives fried chicken its signature crispy texture. My favorite combination is:
1½ cups all-purpose flour¼ cup cornstarch (the secret to extra crispiness!)1 tablespoon paprika2 teaspoons garlic powder1 teaspoon onion powder1 teaspoon salt½ teaspoon black pepperWhisk these ingredients together in a shallow dish. After removing the chicken from the buttermilk, dredge each piece thoroughly in the flour mixture, making sure to coat all sides. For extra crunchiness, you can double-dip: coat in flour, dip back in buttermilk, then coat in flour again.
Step 4: Preheat the Oil
This step is crucial! Using the right pan and oil temperature makes all the difference.
- Choose a large cast iron skillet or heavy-bottomed pan with high sides
- Add about ½ inch of vegetable oil, canola oil, or peanut oil
- Heat the oil over medium-high heat until it reaches 350-375°F
If you don’t have a thermometer, you can test the oil by sprinkling a bit of flour into it. If it sizzles immediately, the oil is ready. If it burns quickly, the oil is too hot.
Step 5: Fry Until Golden Brown
Now for the main event!
- Carefully place the coated chicken pieces skin-side down in the hot oil
- Do not overcrowd the pan – fry in batches if needed
- Let the chicken fry undisturbed for 5-7 minutes until deep golden brown
- Carefully flip and fry for another 5-7 minutes until the second side is browned
The most important thing is to achieve the proper internal temperature. Use an instant-read thermometer inserted into the thickest part of the chicken – it should read 165°F when fully cooked.
Step 6: Drain and Season
- Transfer the fried chicken to a wire rack or paper towel-lined plate
- Sprinkle with a pinch of salt while still hot
- Let rest for 5 minutes before serving (this helps the juices redistribute)
Troubleshooting Common Problems
Even experienced cooks sometimes encounter issues when frying chicken. Here’s how to fix them:
| Problem | Solution |
|---|---|
| Chicken is undercooked | Fry longer, flipping occasionally, until temperature reaches 165°F |
| Chicken is overcooked/dry | Cook for less time; thinner pieces need less time |
| Chicken isn’t crispy | Increase oil temperature; ensure chicken is dry before coating |
| Chicken is burning | Oil is too hot; lower heat and reduce cooking time |
| Chicken sticks to pan | Let oil fully preheat; don’t move chicken until browned |
Pro Tips for Stovetop Fried Chicken Success
After years of frying chicken, I’ve gathered these essential tips:
- Use a heavy skillet like cast iron for even heat distribution
- Let oil heat gradually to the ideal temperature
- Pat chicken very dry before dredging to help coating stick
- Flour your hands before handling chicken to prevent sticking
- Don’t overcrowd the pan – fry in batches for even browning
- Turn chicken only once during frying for better crust formation
- Check oil temp between batches and reheat if needed
- Let chicken rest before eating for juicier meat
Exciting Flavor Variations
Once you’ve mastered the basic technique, get creative with these variations:
Buttermilk-Herb
Add 2 tablespoons of fresh chopped herbs like thyme, rosemary, or sage to the buttermilk.
Spicy Kick
Add 1 teaspoon of cayenne pepper and extra paprika to the flour coating, or serve with hot sauce.
Lemon-Pepper
Mix 1 teaspoon of lemon zest and ¼ teaspoon of cracked black pepper into the flour.
Garlic-Parmesan
Add 1 teaspoon of garlic powder and ¼ cup of grated parmesan to the flour mixture.
Cornflake Crusted
Crush cornflakes and use instead of flour for the crunchiest crust ever.
Perfect Side Dishes for Fried Chicken
Complete your meal with these classic sides:
- Mashed potatoes
- Collard greens
- Corn on the cob
- Biscuits
- Cole slaw
- Mac and cheese
Frying Chicken Breasts Specifically
If you prefer chicken breasts, they require special attention since they can dry out more easily:
- Slice boneless breasts horizontally to create thinner cutlets
- Pound them lightly to an even thickness
- Reduce cooking time to about 4-5 minutes per side
- Check temperature frequently – remove as soon as they reach 165°F
Chicken breasts benefit especially from the buttermilk soak, which helps keep them moist during cooking.
Storing and Reheating Leftover Fried Chicken
If you somehow have leftovers (which rarely happens in my house!):
- Store in an airtight container in the refrigerator for 2-3 days
- Reheat in a 350°F oven for 15-20 minutes for best results
- Avoid microwaving, which makes the coating soggy
- Enjoy cold leftovers on salads for a delicious twist
FAQ About Frying Chicken on the Stove
Q: How long does it take to fry chicken on the stove?
A: About 5-7 minutes per side, or 20 minutes total cooking time for bone-in pieces.
Q: Can I use frozen chicken?
A: While possible, it’s not recommended. Thaw completely first for best results.
Q: What type of oil is best?
A: Vegetable, canola, or peanut oil all work well due to their high smoke points.
Q: Can I reuse the oil?
A: Yes! Strain cooled oil through a fine mesh strainer and store in a sealed container.
Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure the internal temperature reaches 165°F.
In Conclusion
Frying chicken on the stove is truly an art form that’s worth mastering. With the right techniques—controlling temperature, proper coating, and careful timing—you can create crispy, juicy fried chicken that rivals any restaurant version.
I hope these tips help you on your journey to becoming a stovetop fried chicken pro! Remember, practice makes perfect, and even if your first attempt isn’t exactly what you hoped for, keep trying. Before long, you’ll be the fried chicken master in your household!
Now, who’s hungry? I know I am! Time to heat up some oil and get frying!
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Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: I recommend using boneless, skinless chicken breasts between 6 to 10 ounces.
- Oil: The best cooking oil for stovetop chicken breasts is olive oil for a slightly fruity taste.
- Butter: The flavorful fat is used to baste the chicken right before serving. The extra lipid coating keeps the chicken moist.
- Seasoning: I season the chicken breasts with a concentrated and bold spice blend. I use a combination of salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- Chicken Options: For bone-in chicken breasts, sear both sides, then transfer to the oven and ake at 350ºF (177ºC) until fully cooked. Depending on size, this could take 20 to 30 minutes of cooking time. If you prefer dark meat, boneless or bone-in chicken thighs can be used. The doneness should reach about 170ºF (77ºC) to tenderize the tougher muscle fibers.
- Oil: If you prefer a more neutral-tasting oil, use a high smoke point oil like avocado, vegetable, or canola oil.
- Butter Swap: For a dairy-free option, use margarin or other plant-based butter. For a browned butter taste, use ghee.
- Herbs: To infuse the butter with an herbaceous flavor, add a few springs of thyme or rosemary to the pan as you baste. Garnish the chicken with freshly chopped herbs like parsley, basil, tarragon, or chives.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!