Fried chicken is a finger-lickin’ entrée that is as all-American as apple pie. But making fried chicken involves lots of cooking oil, time, and paper towels when prepared from scratch. Enjoy all the joys of eating fried chicken without the mess and fuss with my recipe for Pan Fried Chicken with Fresh Sweet Corn and Tomato Sauté.
Traditional fried chicken is made with bone-in chicken pieces that are typically marinated overnight in buttermilk. After the soak, the chicken breasts, legs, and thighs are coated with seasoned flour and deep fried for about 20 minutes. Drained on a wire rack over paper towels, a fried chicken feast is a labor of love.
I love fried chicken as much as the next person, but I wanted to streamline the cooking process so dinner would be ready in about 30 minutes. The long soak in buttermilk followed by babysitting the poultry as it frys in oil usually does not fit into my limited dinner prep schedule.
After testing out a few recipes for fried chicken, I developed a quick-to-make substitute satisfies my desire for crispy chicken that had me in and out of the kitchen in no time at all. Pan Fried Chicken with Fresh Sweet Corn and Tomato Sauté does not skimp on the traditional flavor of fried chicken and even improves the dish with the addition of a fresh summer produce accompaniment.
Boneless and skinless chicken breasts stand in for the bone-in chicken pieces. A quick dip in beaten eggs and then a dredging in a combination of flour and seasoned breadcrumbs form the breading for the chicken. Just enough olive oil and butter – the butter adds a rich taste – are used to pan fry the chicken to a crispy golden brown crust.
Topping the chicken with a quick sauté of fresh sweet corn and bright red vine-ripened tomatoes lightens up the dish. The pop of flavor from the farm fresh vegetables makes this speedy-to-prepare one-dish dinner a family favorite.Print
- 2 tablespoons butter (divided)
- 1 cup fresh corn (cut from the cob of 1 – 2 ears)
- 1 cup tomato (diced)
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- 4 5 – 6 ounce boneless, skinless chicken breasts
- 1/2 cup flour
- 1/2 cup seasoned breadcrumbs
- 2 eggs
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese
- Preheat oven to 400 degrees.
- Heat a sauté pan to medium high heat and add 1 tablespoon butter. When the butter begins to foam, add the corn, tomato, red onion, and a little salt and pepper. Sauté the vegetables for 3 – 5 minutes. Remove from pan to a small bowl, stir in the parsley and set aside.
- Season the chicken breasts with salt and pepper. Set aside. Combine flour and bread crumbs in a shallow dish. Beat eggs in another shallow dish. Heat about 1 tablespoon each of olive oil and butter the sauté pan over medium high heat. Dredge chicken in egg and then flour mixture and sauté for about 3 – 5 minutes per side until nicely browned and cooked through. Remove chicken from the pan and place on a baking sheet. Continue breading and pan frying the chicken adding more butter and olive oil as needed.
- Top each chicken breast with about 1/4 of the corn mixture and 1/4 of the shredded cheese. Bake chicken in the oven for about 2 – 3 minutes or until cheese is melted.
Recipe by Amy Casey
© amycaseycooks – 2014
- Category: entree