Want to cook crispy chicken breast but you still want it moist and tender? This recipe will give you exactly that and is a great quick and easy lunch (and budget friendly too!). You can served is up so many ways and it’s super healthy too!
Chicken breast is a great cheap cut of meat, but can so often be very dry and bland once cooked. (Or this has been my experience anyway.) So here I hope to be able to share my tricks for making a fairly budget cut of chicken, juicy and crispy, in all the right places!
How to cook moist and tender chicken breast
The main trick I’ve found in keeping breast tender and moist is to cook it hot and quick. In order to do this, I find cutting the breast up into strips, like tenders, helps to make the cooking process a whole lot quicker and therefore keeps them nice and juicy. There’s also more edges, so you end up with more of those delicious crunchy bits. Yum!
Ingredients
- 2 chicken breast fillets
- 1 tsp garlic mince*
- 1 tsp each of paprika and dried oregano
- 1/2 tsp each of salt and pepper
- 2 generous tablespoons of coconut oil
*Side note on jar garlic paste. Check the ingredients. So many contain preservatives and sneaky sugar! But there are brands from your local grocery store that are pure garlic, so take a look.
How to Cook Crispy and Tender Chicken Breast
Chop up the chicken breasts into tenders sized pieces. For this I usually cut each breast into four and then lay them over and cut the thicker slices in half again.
Pop the spices in a large bowl and add the chicken to the bowl.
Mix them around till all are evenly coated with the spices.
Now you need to get your pan ready. This step is important!
Preheat your oil and pan
You want your pan and oil to be very, very hot!
Turn your stove on high and pop two generous tablespoons of coconut oil into the pan. You want enough oil that there’s about a 1/2cm layer covering the bottom of the pan. And now wait till the oil is good and hot (if you see smoke rising you’ve gone too far. If you have flames, you have a serious problem.)
Once your pan and oil are up to heat, place the chicken pieces in, laying them so that they don’t overlap. When you place them in the oil it should splatter and carry on, so be careful, but this is how you want it.
Once the edges are white and the underside has nice colour and is crisping up, rotate them to the other side. I also like to move the outside pieces to the inside as I do this to help them all cook at an even temp.
You want to remove them from the heat as soon at they’re cooked. I usually like to pick the thickest piece and break it in half. If it is white all the way through than they’re done.
I love serving these with homemade sourdough tortillas, avocado and salad. But you could also have these with rice and veggies or cooled and chopped over a salad. So yum!
When you try this recipe, please tag me on social media so I can see your lovely cooking!
Want more home cooking inspiration? Check out my other posts here!
Crispy and Tender Chicken Breast
Crispy and tender chicken that and is a great quick and easy lunch (and budget friendly too!). Serve with homemade sourdough tortillas, avocado and salad. Or with rice and veggies or
cooled and chopped over a salad. So yum!
Ingredients
- 2 chicken breast
- 1 tsp minced garlic
- 1 tsp each of paprika and dried oregano
- 1/ tsp each of salt and pepper
- 2 generous tablespoons coconut oil
Instructions
Chop chicken breasts into tenders sized pieces. For
this I usually it each breast into four and then lay them over and cut the
thicker slices in half again.
Pop the spices in a large bowl and add the chicken to the
bowl. Mix around till all evenly coated with the spices.
Now you need to get your pan ready. This step is important! You want your pan and oil to be very, very hot!
Turn your stove on high and pop two generous tablespoons of coconut oil into
the pan. You want enough oil that there’s about a 1/2cm layer covering the
bottom of the pan. And now wait till the oil is good and hot.
Once your pan and oil are up to heat, place the chicken pieces laying them so that they don’t overlap. When you place them in the oil it should splatter and carry on, so be careful, but this is how you
want it.
Once the edges are white and the underside has nice colour
and is crisping up, rotate them to the other side.
You want to remove them from the heat as soon at they’re
cooked. I usually like to pick the thickest piece and break it in half. If it
is white all the way through than they’re done.
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