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Fried Chicken Recipe Pan Fried
Pan-Fried Chicken Recipe: Crispy and Flavorful
Introduction Pan-frying is a superb method to achieve crispy and delicious fried chicken without the need for deep-frying. This recipe focuses on using a skillet to cook the chicken to golden perfection, ensuring a crunchy exterior and a juicy, tender interior. It’s an excellent option for a comforting meal that’s slightly lighter but doesn’t compromise on the traditional fried chicken taste.
What You Need:
- Chicken Pieces: 6 pieces (thighs, drumsticks, and breasts work well), skin on for extra crispiness.
- Buttermilk: 2 cups, for marinating the chicken to add flavor and tenderness.
- Flour: 1 cup, for dredging.
- Paprika: 1 teaspoon, adds a mild, smoky flavor.
- Garlic Powder: 1 teaspoon, for added depth.
- Onion Powder: 1 teaspoon, enhances overall savoriness.
- Salt and Black Pepper: To taste, for seasoning.
- Vegetable Oil: Enough to coat the bottom of your frying pan, about 1/4 inch deep.
Step-by-Step Cooking Guide:
- Marinate the Chicken:
- Submerge the chicken pieces in buttermilk and let them marinate in the refrigerator for at least 1 hour, ideally overnight. This process helps the chicken stay juicy and tender during cooking.
- Prepare the Dredging Mixture:
- In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the Oil:
- Pour vegetable oil into a large frying pan (cast iron is recommended for even heating). Heat the oil over medium heat until hot. To test, sprinkle a small amount of flour into the oil; if it sizzles, it’s ready.
- Dredge and Fry the Chicken:
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess.
- Place the chicken skin-side down into the hot oil. Cook without moving them for about 8-10 minutes on each side, or until the outside is golden brown and crispy, and the meat reaches an internal temperature of 165°F (74°C). Adjust heat as necessary to prevent burning.
- Drain and Serve:
- Remove the chicken from the pan and let it rest on a wire rack or a plate lined with paper towels to drain excess oil. Resting for a few minutes before serving helps the chicken retain its juices.
Serving Suggestions:
- Sides: Classic sides like mashed potatoes, gravy, green beans, or a biscuit complement pan-fried chicken beautifully. For a lighter option, serve with a tossed green salad.
- Dips: Provide dipping sauces such as honey mustard, ranch, or a spicy barbecue sauce to add extra flavor to each bite.
Conclusion This pan-fried chicken recipe offers a simpler and healthier alternative to traditional deep-fried chicken without sacrificing flavor or texture. It’s perfect for a family dinner and can be easily adapted to suit your taste preferences.