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Chicken Pan Fried Recipe

Chicken Pan Fried Recipe - 4-6 servings


1.8 kg free range corn-fed oven-ready chicken

50 ml olive oil

Sea salt and freshly ground black pepper


To garnish:

Sprigs of fresh basil



Rinse the chicken and dry well, inside and out. Using poultry shears or kitchen scissors, cut along each side of the backbone of the chicken and discard or use for stock. Place the chicken skin-side up on a wok surface and, using the palm of your hand, press down firmly to break the breast bone and flatten the bird. Turn the chicken breast side up and use a sharp knife to slit the skin between the breast and thigh on each side. Fold the legs in and push the drumstick bones through the slits. Tuck the wings under, as the chicken should be as flat as possible. Heat the olive oil in a large, heavy-based frying pan until very hot, but not smoking. Place the chicken in the pan side down, and place a flat lid or plate directly on top of the chicken. Top with a brick (hence the name) or a 2 kg weight. Cook for 12-15 minutes, or until golden brown. Remove the weights and lid and, using a pair of tongs, turn the chicken carefully, then season to taste with salt and pepper. Cover and weight the lid again, then cook for 12-15 minutes longer, until the chicken is tender and the juices run clear when a thigh is pierced with a sharp knife or skewer. Transfer the chicken to a serving plate and cover loosely with tinfoil to keep warm. Allow to rest for at least 10 minutes before carving. Garnish with sprigs of basil and chives and serve with salad leaves

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