Chicken Bayou Lafourche

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Place the seasoned flour in a shallow bowl or plate and dredge each chicken breast, coating evenly on both sides and shaking off excess flour.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.

Carefully place the floured chicken breasts into the hot oil, working in batches if necessary to avoid crowding the pan.

Cook the chicken for 6-7 minutes on the first side until golden brown and crispy.

Flip the chicken breasts and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F.

Transfer the cooked chicken to a warm serving plate and let rest for 2-3 minutes before serving.