Easy Chicken Chop – Pan-fried

Step 1: Prepare the Chicken

Pat dry the 2 pieces of chicken chop cut with paper towels to remove excess moisture.

Step 2: Marinate with Salt

Sprinkle salt generously on both the skin and flesh sides of the chicken chops. Rub it in well.

Step 3: Marinate with White Pepper

Add dashes of white pepper to both the flesh and skin sides of the chicken chops, rubbing it in.

Step 4: Prepare Seasoning Solution

In a small bowl, add 1 teaspoon of seasoning powder (like Maggi seasoning) and 1 tablespoon of water. Stir until the granules are completely dissolved.

Step 5: Apply Seasoning Solution

Drizzle the prepared seasoning solution evenly over the chicken chops and rub it into both sides to ensure full coverage.

Step 6: Coat with Cornstarch

Sprinkle 1 to 2 tablespoons of cornstarch over the chicken chops. Coat them thoroughly, rubbing the cornstarch into the chicken until it forms a thin, pasty layer.

Step 7: Rest the Chicken

Let the marinated chicken chops rest for at least 30 minutes to allow the flavors to meld.

Step 8: Heat Oil for Pan-Frying

Heat 1-2 cups of cooking oil in a pan over low-medium heat until it's hot enough for pan-frying.

Step 9: First Fry (Skin Side Down)

Carefully place the chicken chops into the hot oil, skin side down first. Fry for about 5 minutes until the skin side turns a light golden brown.

Step 10: Remove and Rest

Remove the chicken chops from the pan and place them on a plate. Let them rest for 5 minutes before the second fry. This helps redistribute moisture and ensures a crispier result.

Step 11: Second Fry for Crispy Skin

Return the chicken chops to the hot oil, skin side down. Continue frying. You will hear sizzling as remaining moisture is released. Fry until the sizzling starts to subside and the skin becomes crisper and a deeper golden brown.

Step 12: Sear Flesh Side

Flip the chicken chops to ensure the flesh part is also seared well and cooked through.

Step 13: Caramelize with Sugar

Sprinkle about 1/2 teaspoon of sugar onto the crispy skin side of the chicken. Turn off the heat.

Step 14: Final Sear for Flavor

Immediately flip the chicken chops over to sear the sugars on the skin. The residual heat will caramelize the sugar, giving a nice, flavorful crust.

Step 15: Serve

Remove the chicken chops from the pan and serve immediately while hot and crispy.

• Patting the chicken dry before marinating helps the seasoning adhere better.

• Double frying ensures extra crispiness by removing excess moisture.

• Resting the chicken between fries allows for even cooking and moisture distribution.

• Adding a pinch of sugar at the end creates a delicious caramelized crust.

• Experiment with different seasoning powders or spices like garlic powder, paprika, or five-spice powder.

• Serve with a side of mashed potatoes, rice, or a fresh salad.