Fried Chicken Recipe In Frying Pan

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Fried Chicken Recipe In Frying Pan

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Fried Chicken Recipe In Frying Pan

Fried Chicken Recipe in Frying Pan: A Classic Crunch

Introduction There’s nothing like the delicious crunch and juicy flavor of classic pan-fried chicken. This straightforward recipe guides you through making mouthwatering fried chicken in a frying pan, ensuring a crispy exterior and a tender interior. Perfect for a family dinner or a comforting meal, this pan-fried chicken is a guaranteed crowd-pleaser.

What You Need:

  • Chicken Pieces: 4-6 pieces, such as thighs, drumsticks, and breasts, skin-on for more flavor.
  • Buttermilk: 2 cups, to marinate the chicken for tenderness.
  • All-Purpose Flour: 1 cup.
  • Cornstarch: 1/4 cup, to enhance the crispiness.
  • Garlic Powder: 1 teaspoon.
  • Paprika: 1 teaspoon, for a hint of smokiness.
  • Salt and Pepper: To taste.
  • Vegetable Oil: Enough for shallow frying; about 1-2 inches deep in the pan.

Step-by-Step Cooking Guide:

  1. Marinate the Chicken:
    • Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Season with salt and pepper. Marinate in the refrigerator for at least 30 minutes, or overnight for best results.
  2. Prepare the Flour Mixture:
    • In a separate large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper. Mix well to distribute the spices evenly.
  3. Heat the Oil:
    • Pour vegetable oil into a large frying pan until it is about 1-2 inches deep. Heat the oil over medium-high heat until a deep-fry thermometer reads 350°F (175°C), or until a small amount of flour sizzles when sprinkled in the oil.
  4. Dredge the Chicken:
    • Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring it is completely coated. Tap off any excess flour.
  5. Fry the Chicken:
    • Carefully place the chicken pieces in the hot oil, working in batches if necessary to avoid overcrowding. Fry each piece for about 10 to 12 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).
  6. Drain and Serve:
    • Use tongs to transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Serving Suggestions:

  • Sides: Serve your crispy fried chicken with classic sides like mashed potatoes, coleslaw, or a garden salad. Biscuits or cornbread also make great additions.
  • Sauces: Offer ketchup, barbecue sauce, or a homemade honey mustard for dipping.

Conclusion This pan-fried chicken recipe delivers all the satisfaction of comfort food with perfect crispiness and juiciness. Whether it’s a weekday dinner or a special weekend meal, this fried chicken will leave everyone asking for more.