desired amount of chicken (wings, thighs, a mix, boneless skinless...)
salt and pepper
- Pour olive oil in a large saute pan so it covers the bottom. Put the heat on medium.
- Prepare chicken according to the type. I like using boneless skinless chicken breasts and cutting them into strips (as shown above). The other types might not need any prep except to put them on a plate.
- Pour some flour in the bottom of a separate shallow dish, enough to coat each piece of chicken.
- Salt and pepper each piece of chicken, front and back. Place each piece of chicken in the flour and coat on both sides, then place them in the saute pan.
- When all chicken is in the pan (or when the pan is full of chicken) turn the heat up to high to get the chicken nice and brown. Keep checking it to make sure you don't burn it. But you'll want a nice brown color so it crisps.
- When the chicken is brown, turn them all over to brown the other sides. Then turn the heat down to low to allow the chicken to cook the rest of the way.
- Depending on how thin or thick the chicken is, it will take about 15 - 45 minutes to cook. The strips I made took 15 minutes. You'll want to let them cook slowly so the chicken is moist. So good!
* Want a quick and easy recipe for country gravy to go with your chicken? Click here!
** For a little flavor, sometimes Mom uses seasoned salt. It adds a little zest!