If you’re short on time—and who isn’t?—butterfly your chicken breasts before frying. Slice them horizontally so they’re half the thickness, and you’ll cut cooking time to just 3 to 4 minutes per side. Dinner solved.
Another pro move: Let the chicken rest on a wire rack (not a paper towel, which traps steam) for about 5 minutes after frying. This allows the juices to redistribute, so your first bite is succulent, not watery.
And if you’re feeling adventurous, try a quick brine: soak the breasts in salty water for 15 minutes before cooking. It’s a technique used by everyone from Italian nonnas to Korean fried chicken masters, and it guarantees extreme juiciness.
How To: Pan-Fry Chicken Breasts - YouTube
