Description
A simple recipe for perfectly pan-fried chicken with a golden crust.
Ingredients
Scale
- 2 pounds chicken pieces (thighs, drumsticks, or breasts)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup vegetable oil or other cooking oil
Instructions
- Pat the chicken pieces dry with paper towels.
- In a shallow dish, mix together the flour, salt, pepper, paprika, garlic powder, and onion powder.
- Dredge each piece of chicken in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Carefully place the coated chicken pieces in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil.
- Serve hot.
Notes
- For crispier skin, ensure the chicken is completely dry before dredging.
- Adjust the heat as needed to prevent burning the coating before the chicken is cooked through.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: pan fried chicken, golden chicken, crispy chicken, easy chicken recipe, fried chicken