Pan Fried Chicken With Peas Bacon And Lettuce Recipes

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

PAN-FRIED CHICKEN WITH PEAS, BACON AND LETTUCE

Steps:

• Season the chicken. Set a large frying pan over a medium-high heat. Add the olive oil and fry the chicken skin-side down for 2 minutes or until the skin begins to colour, then turn over and reduce the heat to medium-low. Fry gently for 6 minutes, then turn over again and continue to cook for 4 minutes or until golden and cooked through. Remove and keep warm in a covered bowl.
• While the chicken is cooking, prepare your ingredients. Remove the fat from the bacon and slice into lardons. Finely chop the garlic and slice the onions into pea-size chunks. Trim and roughly slice the lettuces.
• Once the chicken is cooked, add the bacon to the pan. Fry briskly for 2 minutes or until it begins to colour, then reduce the heat and mix in the garlic and spring onions. Fry for a few seconds, then stir in the stock. Bring up to a full boil, scraping the pan as you do so. Allow the stock to bubble and reduce slightly, then mix in the peas and lettuce. Return to the boil, cover and simmer for 5 minutes or until the peas are tender.
• Quickly stir the butter into the peas and remove from the heat. Adjust the seasoning to taste and serve immediately, with the chicken.

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
• Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
• Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
• Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
• Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
• Serve the chicken, peas and carrots with the carrot top gremolata.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.