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Chicken chop - Image 3

Crispy Pan-Fried Chicken Chop

This restaurant-style chicken chop delivers a super crispy, golden crust and incredibly juicy interior. A simple marinade and pan-frying technique ensure perfect results every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 oz each, pounded to 1/2-inch thickness
  • 1/2 cup buttermilk or 1/2 cup milk mixed with 1 tbsp lemon juice or vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp garlic powder
  • 1 tsp paprika smoked or sweet
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp black pepper freshly ground
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs for extra crunch
  • 1 cup neutral oil like vegetable, canola, or avocado oil for frying

Equipment

  • Large heavy-bottomed skillet (10-12 inch, cast iron preferred)
  • Meat mallet, rolling pin, or heavy skillet
  • Three shallow dishes for breading station
  • Wire cooling rack
  • Instant-read thermometer

Method
 

  1. Place chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or heavy skillet, pound them evenly to a 1/2-inch thickness. This ensures even cooking and maximum crispiness.
  2. In a medium bowl, whisk together the buttermilk, Dijon mustard, garlic powder, paprika, thyme, salt, and pepper. Add the pounded chicken, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Set up a breading station with three shallow dishes. Place flour in the first, the remaining buttermilk marinade (with chicken removed) in the second, and panko breadcrumbs in the third. Dredge each chicken breast in flour, shaking off excess, then dip in buttermilk, and finally press firmly into the panko to coat.
  4. Heat 1/2 inch of oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it shimmers, about 350°F (175°C). Carefully add two chicken breasts, being careful not to crowd the pan. Fry for 4-5 minutes per side until deeply golden brown and an internal thermometer reads 165°F (74°C).
  5. Transfer cooked chicken to a wire rack set over a baking sheet (this keeps the bottom crispy). Let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.

Notes

Chef's Tips:
• For the crispiest result, let the breaded chicken rest on a rack for 5-10 minutes before frying to help the coating set.
• Avoid moving the chicken in the pan for the first few minutes to allow a solid crust to form.
• Serve with a simple lemon wedge or a creamy pan sauce made from the fond left in the skillet.
Food Safety:
• Always cook chicken to an internal temperature of 165°F (74°C) as measured with a food thermometer.
• Do not reuse the oil used for frying raw chicken.