Pan Fried Chicken and Noodles
Feb 19, 2025
Ingredients:
- 1 pound chicken tenders or chicken breasts
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1/2 tablespoon coarse ground black pepper
- 1-2 teaspoons salt
- 1- 1/2 cups vegetable oil
- 3 packages Knorr Chicken Noodles
- 1 15 ounce can mixed peas and carrots
Directions:
- Add the oil to a large skillet over medium-high heat and preheat the oil to 350F.
- Begin preparing the noodles according to the directions on the packages.
- While the oil is heating and the noodles are cooking, mix together all of the seasonings in a small bowl. Rub a generous amount onto each piece of chicken, covering the tops and the bottoms.
- Once the oil is heated, add the chicken to the pan, making sure that the pieces don't touch. Cover with the lid and fry for 5 minutes. Flip the chicken and cover and fry for an additional 5 minutes. Move chicken to a plate lined with paper towels and let sit for 5 minutes.
- Heat the peas and carrots in small pot. Drain and stir into the cooked noodles.
- Add a heaping amount of noodles to a small plate and slice a piece of chicken and add to the top of the noodles. Serve warm and enjoy.
*Store chicken in an airtight container in the fridge for up to 3 days. Store noodles in an airtight container in the fridge for up to 2 days.