Pan-Fried Chicken Mini Fillet
Pan-fried chicken mini fillet needs only 4 minutes a side, because the small, thin strips cook far faster than a whole breast. A hot pan, a single layer and a little butter give them a golden crust while the inside stays tender. Serve them with salad, roast vegetables or new potatoes, or slice them into pasta or fried rice.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 320kcal
Buying and preparing pan-fried chicken mini fillet
Look for plump, pale pink fillets in the chicken section, usually sold as "mini fillets" or "chicken tenderloins". If the pack is frozen, defrost it in the fridge overnight, never on the worktop. Dry them well before they go into the pan, as moisture is the main reason chicken fails to brown.
You can use the same method for other seasonings: paprika and garlic powder, or lemon zest and parsley, instead of thyme.
Making pan-fried chicken mini fillet
Tap a time to start a timer.
- Prepare and season Pull out the thin white tendon from each fillet if there is one, then pat the chicken dry with kitchen paper. Toss with the salt, pepper and thyme in a bowl until evenly coated.
- Heat the pan Set a large frying pan over a medium-high heat for . Add the olive oil, then the butter, and wait until the butter has melted and is foaming gently.
- Fry Lay the fillets in the pan in a single layer, with a little space between each one. Cook for without moving them, until golden underneath, then turn them with tongs and cook for another .
- Check and rest Cut into the thickest fillet: it should be white all the way through with clear juices and no pink, or 75°C on a meat thermometer. Lift the chicken onto a warm plate, cover loosely with foil and rest for before serving.
What to serve with pan-fried chicken mini fillet
Fried mini fillets are good with a green salad, roast vegetables or new potatoes. Sliced while still warm, they also turn a pasta salad with chicken into a more filling lunch, or can be stirred through fried rice with chicken. If you prefer to use the oven, the same cut is covered in baked chicken mini fillet.
Common problems and fixes for Pan-Fried Chicken Mini Fillet
- The chicken steams and turns grey instead of browning.
- The pan was too crowded or the chicken was wet. Dry it well with kitchen paper, leave a gap between fillets and cook in two batches if your pan is small.
- The butter burns before the chicken is cooked.
- Add the oil first, then the butter, and keep the heat at medium-high rather than high. If the butter darkens before the chicken goes in, wipe the pan and start again.
- The fillets are dry and rubbery.
- They have been cooked too long. Mini fillets are thin, so start checking at 7 minutes in total and take them off as soon as they are white throughout.
Frequently asked questions about Pan-Fried Chicken Mini Fillet
How long does it take to pan-fry chicken mini fillets?
About 8 minutes in total: 4 minutes on the first side and 3–4 minutes on the second, over a medium-high heat. Thicker fillets may need another minute.
What are chicken mini fillets?
They are the small, narrow strip of meat that lies underneath each chicken breast. They are sold in packs in most supermarkets and cook faster than whole breast fillets.
Can you freeze and reheat them?
Yes. Freeze cooked fillets for up to 2 months, defrost them overnight in the fridge and reheat in a hot pan until steaming hot. In the fridge they keep for up to 2 days, and are good cold in a sandwich or salad.
Can you cook them from frozen?
No. Defrost them fully in the fridge overnight first, so they cook evenly and are safe to eat. Pat them dry before seasoning.
How did you like the recipe?
4.7 / 5 · 50 ratings
