Oh my gosh, let me tell you about this Irresistible Pan Fried Chicken A Golden Delight! If you’re looking for that perfect crispy skin and juicy, flavorful chicken without all the fuss, you’ve *got* to try this. Seriously, it’s my absolute go-to when I’m craving something comforting and delicious without spending hours in the kitchen. I remember making this for a family picnic years ago, and everyone raved about it – they couldn’t believe how simple it was! Trust me, once you nail this, you’ll wonder how you ever lived without it.
Why You’ll Love This Irresistible Pan Fried Chicken A Golden Delight
Seriously, this recipe is a winner for so many reasons! Here’s why you’ll be making this Irresistible Pan Fried Chicken A Golden Delight again and again:
- Super Speedy! We’re talking about a delicious, crispy chicken dinner on the table in about 35 minutes total. Perfect for busy weeknights!
- Seriously Easy Peasy. No fancy ingredients, no complicated steps. If you can mix flour and pepper, you can make this chicken.
- That Golden Crunch! We’re talking perfectly golden-brown, shatteringly crisp skin every single time. It’s pure magic.
- Juicy Perfection Inside. Despite that amazing crust, the chicken stays incredibly moist and tender on the inside. No dry chicken here, thank goodness!
- Flavor Packed! The simple spice blend gives it just the right amount of savory deliciousness without overpowering the chicken. It’s just… *chef’s kiss*.
Gather Your Ingredients for Irresistible Pan Fried Chicken
Alright, let’s get down to business! You don’t need a ton of fancy stuff for this amazing chicken. Here’s what you’ll want to have on hand to make your Irresistible Pan Fried Chicken:
For the Chicken:
- About 2 pounds of chicken pieces. I love using thighs and drumsticks because they stay super juicy, but breasts work too if you cut them into similar-sized pieces.
For the Golden Coating:
- 1 cup all-purpose flour – this is our base for that gorgeous crust!
- 1 teaspoon salt – gotta have it for flavor!
- 1/2 teaspoon black pepper – a little kick is good, right?
- 1/2 teaspoon paprika – this is what gives us that beautiful golden color.
- 1/4 teaspoon garlic powder – hello, deliciousness!
- 1/4 teaspoon onion powder – for that extra layer of savory goodness.
For Frying:
- 1/2 cup vegetable oil, or any neutral cooking oil you prefer. You need enough to get a nice shimmer in the pan for that perfect fry.
Essential Equipment for Perfect Pan Fried Chicken
Okay, so you’ve got your ingredients, right? Now let’s talk tools! You don’t need a whole arsenal, but a few key items will make your life so much easier and ensure that perfect golden chicken. You’ll definitely want a good, sturdy skillet – my favorite is a 10-inch cast-iron one because it holds heat like a dream. A shallow dish or pie plate for dredging is super handy, and don’t forget a wire rack set over a baking sheet for letting that glorious chicken drain and stay crispy!
Step-by-Step Guide to Making Irresistible Pan Fried Chicken
Okay, now for the fun part! Making this chicken is honestly way simpler than you might think, and the results are just *chef’s kiss*. Just follow these easy steps, and you’ll have golden, crispy perfection in no time.
Preparing the Chicken for Frying
First things first, grab your chicken pieces. The most important thing here? Pat them DRY! Seriously, use paper towels and get them as dry as you possibly can. This is like, secret number one for crispy skin. You don’t want any extra moisture hanging around.
Creating the Flavorful Coating for Golden Chicken
Grab a shallow dish or a pie plate – this is for your flour coating. Dump in your cup of flour, the salt, pepper, paprika (for that gorgeous color!), garlic powder, and onion powder. Give it all a good whisk with a fork until it’s all mixed up nice and evenly. No clumps allowed!
The Art of Dredging for Irresistible Pan Fried Chicken
Now, take one piece of your super-dry chicken and nestle it into that seasoned flour. Make sure it’s coated all over, don’t be shy! Then, pick it up and give it a gentle shake to get rid of any excess flour. You want a nice, even coating, not a thick, pasty mess. Repeat this with all your chicken pieces. Trust me, take that extra second to shake off the excess – it makes all the difference! For more tips on getting that amazing crisp, check out my guide on how to achieve perfectly crispy chicken skin.
Achieving the Perfect Sear in the Skillet
Get your skillet nice and hot over medium-high heat. Add your vegetable oil. You want enough to give the chicken a nice pool to sizzle in, but not so much that it’s deep-frying. Wait until the oil shimmers just a little – that’s how you know it’s ready. Carefully lay your coated chicken pieces into the hot oil. Don’t crowd the pan! If you have to, do it in two batches. Overcrowding makes the chicken steam instead of fry, and nobody wants soggy chicken!
Ensuring Your Chicken is Cooked Through
Let those beauties fry for about 6 to 8 minutes on one side. You’re looking for that beautiful deep golden-brown color. Then, carefully flip them over. Fry the other side for another 6 to 8 minutes. The best way to know it’s done? Use a thermometer – you want it to read 165°F (74°C) in the thickest part of the chicken. If you don’t have one, you can poke it a bit to make sure the juices run clear.
Resting and Draining Your Golden Chicken
Once your chicken is perfectly cooked and golden, carefully lift it out of the skillet. I like to put mine onto a wire rack that’s set over a baking sheet. This lets all that extra oil drip away, and it keeps the skin wonderfully crispy! If you don’t have a rack, a paper towel-lined plate works in a pinch, but keep in mind the bottom skin might get a little less crisp.
Tips for Success with Pan Fried Chicken
Okay, I’ve made this chicken more times than I can count, and a few little tricks really make it sing! First off, that oil temperature is crucial. Too cool and your chicken gets greasy; too hot and the outside burns before the inside cooks. Aim for that medium-high heat and watch for that faint shimmer. My cast-iron skillet is my best friend here because it holds heat so evenly, but a heavy-bottomed stainless steel pan works wonders too! Don’t be afraid to adjust your heat as you go – ovens and stovetops are all different, right? And for seasoning? Taste that flour mixture before you coat the chicken. Need a little more garlic? Go for it! This recipe is super forgiving, so make it your own!
Ingredient Notes and Substitutions
So, you’re ready to whip up this amazing chicken! Let’s chat about some of the ingredients. The flour is pretty straightforward – all-purpose is my go-to for that perfect crisp. If you’re feeling adventurou s or need a gluten-free option, a good quality gluten-free all-purpose blend works like a charm. For the oil, I like vegetable oil because it has a nice high smoke point, but canola, grapeseed, or even peanut oil are fantastic substitutes. Just avoid super strongly flavored oils like olive oil, as they can change the taste a bit. And really, the spices? Absolutely play around with them! A pinch of cayenne if you like a little heat, or add a bit more paprika for that extra golden glow. It’s your kitchen, make it yummy!
Serving Suggestions for Your Golden Delight
Now that you’ve got this unbelievably delicious pan-fried chicken, what do you serve with it? Oh, the possibilities! For me, it’s all about the classics that soak up all those amazing pan juices. Think creamy mashed potatoes, a crisp coleslaw to cut through the richness, or some good old-fashioned baked beans. If you want to go a little fancier, a bright green salad or some roasted veggies are always lovely. You can even find more amazing ideas over in my best side dishes for fried chicken post!
Storage and Reheating Your Pan Fried Chicken
Got some leftover golden chicken? Lucky you! To store it, let it cool completely, then pop it into an airtight container in the fridge. It’ll be good for about 3 days. Now for reheating – the trick to keeping it crispy is hot and fast! Pop those pieces on a wire rack set over a baking sheet in a preheated oven at around 375°F (190°C) for about 10-15 minutes. This lets the heat circulate and keeps that glorious skin from getting soggy!
Frequently Asked Questions About Pan Fried Chicken
Got a question swirling in your head about making this golden chicken? I’ve got you covered! Here are some things people often ask:
Can I use boneless chicken pieces?
You sure can! Boneless, skinless chicken breasts or thighs work great. Just cut them into roughly equal-sized pieces so they cook evenly. My only tip? They might cook a *little* faster than bone-in pieces, so keep an eye on them!
How do I prevent the coating from falling off?
This is a common worry, but it’s easy to beat! The absolute key is patting that chicken super dry before you ever touch it with flour. Then, make sure you really coat it well in the seasoned flour, press it in a little, and give it a good shake to get rid of the excess. If you let the coated chicken sit for 10-15 minutes before frying, the coating really sticks!
What temperature should the oil be for frying?
This is SO important for that perfect crisp! You want your oil to be around 350°F (175°C). If you don’t have a thermometer (which is totally fine!), just heat it over medium-high heat until it shimmers a bit. When you drop a tiny pinch of flour in, it should sizzle immediately without burning. If it smokes like crazy, it’s too hot. If it barely bubbles, it’s too cool – give it a few more minutes.
My chicken is browning too fast! What am I doing wrong?
Oops! That usually means your oil is a little too hot. Don’t panic! Just turn down the heat a notch or two. You might need to adjust it as you cook anyway. If the outside is already a beautiful golden brown but the inside needs more time, you can pop the skillet (if oven-safe) into a preheated 350°F (175°C) oven for a few minutes to help it cook through without burning.
Nutritional Information: Irresistible Pan Fried Chicken A Golden Delight
Okay, so let’s talk numbers! This is just an estimate, of course, because how much oil you use, exact chicken size, and all that can change things a bit. But generally, one serving (which is about one piece of chicken, mind you!) of this Irresistible Pan Fried Chicken A Golden Delight packs around 350 calories, 20g of fat, and a whopping 25g of protein. It’s a hearty meal, for sure!
Share Your Irresistible Pan Fried Chicken Experience
So, have you tried making this ridiculously yummy Irresistible Pan Fried Chicken A Golden Delight yet? I’d LOVE to hear all about it! Did you discover any new favorite spice combos? Drop a comment below and tell me what you think, or better yet, rate the recipe! And if you snapped some photos of your golden masterpiece, tag me on social media – I can’t wait to see your delicious creations!
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Irresistible Pan Fried Chicken
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden pan-fried chicken that is easy to make and delicious.
Ingredients
- 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 well coated. Shake off any excess flour.
- Heat the oil in a large skillet over medium-high heat.
- Carefully place the coated chicken pieces in the hot skillet, making sure 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 or paper towel-lined plate to drain excess oil.
- Serve hot.
Notes
- For extra crispy skin, you can let the coated chicken sit for about 10-15 minutes before frying.
- Adjust the seasoning to your preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: pan fried chicken, crispy chicken, golden chicken, easy chicken recipe, fried chicken