Pan Fried Chicken Chop Recipe

Tuesday, November 17, 2015

Pan Fried Chicken Chop Recipe

Chicken chop have been my signature dish since college days, there is a few versions and this is one of them. Whenever my housemates wants to have small gathering with friends, this will be one of the easiest dish to stir up and serve a big group. It's been a while since i cook this.

Pan Fried Chicken Chop Ingredients
2 Chicken Maryland
0.5 teaspoon of Sea Salt
0.5 teaspoon of Thyme
1 teaspoon of White Pepper
1 teaspoon of Paprika Powder
1 teaspoon of Garlic Powder
2 teaspoons of Onion Powder
2 tablespoons of Cooking Oil

Use a kitchen hammer and hammer the chicken chop. The purpose of this is to tenderize the meat, and to get it uniformly flat.

Measure and mix the rub ingredients in a small bowl. Generously sprinkle over the Chicken Maryland then give it a little rub to evenly season the chicken. Leave it on the table top for 30mins or in the fridge for at least 3 hours.

Heat the pan and cooking oil. Place the Chicken Maryland with skin side down and cover the pan for 3 mins. Refrain from the urge to open the pan and lose all that lovely steam, which will cook the chicken into tender moistness. Flip it around and let the other side cook for 5mins. Lastly flip to cook the skin side down again for 3mins. Remove from pan onto the serving plate. Serve it hot.

This can be served with sides of:
1. Baked Potatoes
2. Grill Tomatoes
3.