When pan-frying chicken, it's essential to use the right heat level to achieve the best results. The ideal heat for pan-frying chicken is medium to medium-high heat. Here's a general guideline depending on the thickness of the chicken:
Boneless, Skinless Chicken Breasts: Preheat the pan on medium-high heat. Once the pan is hot, add a little oil (such as vegetable oil or olive oil), and then place the chicken breasts in the pan. Cook them for about 6-8 minutes per side. Adjust the heat as needed to prevent burning or sticking, but aim to maintain medium-high heat for proper browning and cooking.
Chicken Thighs or Drumsticks: These cuts can handle slightly higher heat due to their higher fat content. Preheat the pan on medium-high to high heat. Add oil and place the chicken pieces in the pan. Cook for about 5-7 minutes per side, adjusting the heat as necessary to avoid excessive browning.
Remember, the thickness of the chicken pieces and the type of pan you use can also affect the cooking time and heat requirements. It's essential to cook chicken thoroughly to ensure it reaches a safe internal temperature of 165°F (74°C) to avoid any risk of foodborne illness.
Always use a meat thermometer to check the internal temperature, especially if you're unsure about the chicken's doneness. Additionally, avoid overcrowding the pan, as it can lead to uneven cooking and steaming rather than achieving a desirable crispy texture. If you need to cook large amounts of chicken, do it in batches.