CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
- Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
- Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)
The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder --- the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
- Place the eggs in another dish.
- Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
- heat oil in a skillet over medium-high heat.
- Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.
PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
PAN-FRIED PORK CHOPS
Tender cuts of meat-chicken breasts, steaks, and chops, for example-are prime candidates for pan-frying, and when properly cooked have a mouthwateringly crisp, browned exterior and a tender, juicy interior. Pan-frying makes dinner a breeze; there is practically no preparation involved and the meat is cooked quickly and sent straight to the table. The fundamentals for achieving good results are a heavy pan, high heat, and a fairly thin piece of meat. Why does a heavy pan matter? Have you ever cooked something in a thin pan and had it burn, with the burn exactly the same shape as the electrical element below? This shows how a thin pan transmits heat directly from the burner to what is cooking instead of diffusing the heat across the pan's surface. A heavy pan can distribute heat-and a lot of it-from the burner to the bottom of the pan. This is key in pan-frying and sautéing, because the pan needs to be quite hot to sear and caramelize or brown, but not burn, the surface of what is being cooked. If I could have only one pan, it would be a cast-iron skillet. The heavy iron heats evenly, making it a wonderful vehicle for browning and frying. An added bonus is that a seasoned cast-iron pan is virtually nonstick. The next-best thing after a cast-iron skillet is a stainless-steel-lined heavy aluminum or aluminum-core frying pan. The aluminum is an excellent heat conductor, while the stainless steel offers a good nonreactive surface to cook on. Besides being heavy, the pan should have low sides so the meat won't steam as it cooks. Because pan-frying requires high heat, the meat you choose should be fairly thin. Chops should be 1/2 to 3/4 inch thick and steaks 1 inch thick or less. Over high heat, thicker cuts will get crusty and dry on the outside before the inside is done. (A good method for cooking thicker chops and steaks is to brown them, by cooking them briefly on both sides at high heat, and pop them, skillet and all, into a 375°F oven to finish cooking. Alternatively, after browning, finish cooking over lowered heat, with the pan covered.) For even cooking, the thickness should be uniform. Chicken breasts can be lightly pounded at the thicker end to even them out so they will cook consistently. It is wise to have all your ingredients ready to go before you start cooking: the oil should be handy, the meat should be seasoned, and, if you are going to make a pan sauce, those ingredients should be on hand as well. Heat the pan first: a hot pan in combination with oil will sear the meat and keep it from sticking. Otherwise, the meat will sweat and its leaking juices will cause the meat to adhere to the bottom of the pan. Once the pan is hot, add a little bit of oil, or oil and butter (butter alone burns too quickly at high temperatures). Add the oil after the pan has heated so that it does not start to smoke and burn before you are ready to start cooking. For pan-frying only a little oil is needed, just enough to generously coat the bottom of the pan. After a few seconds, when the oil is shimmering, put the meat in the pan. The meat should fit in the pan in a single layer with a little space between each piece. If the pieces are crowded or overlapping, the liquid they release will keep the meat from browning; if there are large areas of the pan left exposed, the oil in these areas will burn and smoke. If necessary, fry in batches or in two pans simultaneously. Cook the meat on one side until it is nicely browned. Peek underneath after 2 or 3 minutes to monitor the browning; lower the heat if it is browning too quickly, or, if nothing is happening, turn it up. To brown the other side, turn the meat with tongs or a long, sharp-tined fork. In general, most cuts of meat need to cook for 4 to 5 minutes on each side. Chicken breasts can cook for a longer time on the skin side, 8 minutes or so, leaving the tender meaty side to cook only a few minutes. I am an advocate for leaving the skin on...
Yield 4 servings
Number Of Ingredients 3
Steps:
- Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.
- Heat a heavy frying pan over medium-high heat. Pour in: Olive oil to coat the pan.
- Add the pork chops and cook until brown on one side, about 5 minutes. Turn them over and cook until done, turning again if necessary for even cooking. Let the chops rest for 4 minutes before serving, to tenderize them.
- Garnish with chopped parsley, garlic, or lemon zest. (Chopped together this mixture is called gremolata; see page 231.)
- Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).
- Press herb leaves onto the chops before frying them. Sage, rosemary, marjoram, or savory are good choices.
- Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in. Taste for salt and stir in any resting juices before serving.
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
More about "crispy pan fried chicken breast or pork chops recipes"
BEST CRISPY PAN FRIED PORK CHOPS RECIPES | QUICK AND …
From foodnetwork.ca
2.7/5 (93)Category 30 Minutes or Less,Dinner,Pork,Quick And EasyServings 4Total Time 15 mins
CRISPY BUTTERMILK PAN FRIED CHICKEN BREAST - KINDA HEALTHY RECIPES
From masonfit.com
CRISPY PAN FRIED PORK CHOPS - COOKINGWITHSERENA.COM
From cookingwithserena.com
QUICK DINNER IDEAS: CRISPY PAN-FRIED PORK CHOPS - COOK'S ILLUSTRATED
From cooksillustrated.com
CRISPY PAN FRIED CHICKEN BREAST OR PORK CHOPS BEST RECIPES
From recipesforweb.com
CRISPY FRIED CHICKEN TENDERS - FEAST AND FARM
From feastandfarm.com
CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS) RECIPE - TEXTCOOK
From textcook.com
CRISPY PAN FRIED PORK CHOPS WITH GRAVY - SWEETLY SPLENDID
From sweetlysplendid.com
CRUNCHY PAN-FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
PAN FRIED CHICKEN BREAST {CRISPY AND JUICY!} – …
From wellplated.com
12 CONTEST-WINNING CHICKEN & CHOPS RECIPES PERFECT FOR …
From tasteofhome.com
FRIED CHICKEN CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CRISPY PAN-FRIED BREADED CHICKEN BREAST RECIPE – …
From melaniecooks.com
CHICKEN FRIED PORK CHOPS PIONEER WOMAN - LISSAS LOVES
From lissasloves.com
CRISPY PAN-FRIED PORK CHOPS RECIPE - CULLY'S KITCHEN
From cullyskitchen.com
KETO FRIED CHICKEN WITH PORK RINDS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CRISPY PAN-FRIED CHICKEN - RACHAEL RAY IN SEASON
From rachaelraymag.com
CRISPY PAN FRIED PORK CHOPS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS - 300,000
From recipefuel.com
CRISPY FRIED BONELESS SKINLESS CHICKEN BREAST RECIPES
From yummly.com
CRUNCHY PAN-FRIED CHICKEN RECIPE | SOUTHERN LIVING
From southernliving.com
CRISPY FRIED PORK CHOPS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SUPERCRISPY PAN-FRIED CHICKEN RECIPE - ANGIE MOSIER | FOOD & WINE
From foodandwine.com
CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)
From recipefuel.com
CRISPY FRIED PORK CHOPS - THE STAY AT HOME CHEF
From thestayathomechef.com
CRISPY CHEESY FRIED CHICKEN BREASTS - YUMMY PAN FRIED BREASTS
From dinnerplanner.com
PAN FRIED PORK CHOPS {NEVER MAKE A DRY PORK CHOP AGAIN
From tipbuzz.com
CRISPY FRIED PORK CHOPS - BLESS THIS MESS
From blessthismessplease.com
HOW TO FRY PORK CHOPS TO TENDER, JUICY PERFECTION
From tasteofhome.com
CRISPY PAN-FRIED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CRISPY PAN FRIED PORK CHOPS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MOIST TENDER & CRISPY PORK CHOPS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
JUICY PAN FRIED PORK CHOPS RECIPE | EASY DINNER IDEAS
From easydinnerideas.com
THE BEST CRISPY FRIED CHICKEN RECIPE - MR. B COOKS
From mrbcooks.com
10 BEST PAN FRIED CHICKEN CHOP RECIPES - YUMMLY
From yummly.com
RECIPE FOR CUBAN PORK CHOPS - THERESCIPES.INFO
From therecipes.info
THE BEST CRISPY OVEN FRIED CHICKEN RECIPE. EVER.
From thekitchenmagpie.com
KETO FRIED CHICKEN RECIPE [KEY INGREDIENT: PORK RINDS]
From ruled.me
CRISPY PAN FRIED CHICKEN BREAST OR PORK CHOPS RECIPE - WEBETUTORIAL
From webetutorial.com
PAN-FRIED BREADED PORK CHOPS (READY IN 30 MIN) - PICNIC ON A BROOM
From picniconabroom.com
CRISPY PAN FRIED CHICKEN BREAST OR PORK CHOPS FOOD
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love