Pan-frying allows you to cook crispy breaded chicken on the hob and eliminates the need for an expensive deep fryer. The preparation is similar to deep-frying; a coating of egg and breading is applied before cooking. However, when you pan-fry chicken the meat is only partially submerged in the cooking oil. Pan-fried chicken can be less greasy than deep-fried chicken, as long as you pay attention to the oil temperature.
Butterfly the chicken. Run a sharp knife down the centre of the back of the chicken and pull the sides away from the middle. The bird should be more flat than it was when it was intact. Rinse it with water and pat it dry with a paper towel.
Combine the dry ingredients in one shallow bowl and pour the egg mixture into another shallow dish. Coat the chicken with the flour mixture, then dip it in the egg mixture. Lightly shake any excess egg mixture back into the bowl, then coat the chicken once more with the flour mixture.
Heat the oil to 191 degrees Celsius. Place the chicken breast side down in the oil and fry for 10 to 12 minutes. Flip the bird and cover it. Cook for another 10 minutes, then remove the cover and cook for another 35 minutes until the juices run clear when the breast is poked with a fork.