CRISPY PAN-FRIED CHICKEN RECIPE - (4.3/5)
Provided by cindygwest
Number Of Ingredients 16
Steps:
- Step 1: Prepare the spice blend and season chicken. Mix kosher salt, black pepper, smoked paprika, and cayenne into a bowl to create the dry brine for the chicken. "We don't submerge the chicken in liquid; we want to prevent bloating that might occur from extra water," says Simmons. Sprinkle the seasoning onto the various chicken pieces and chill them in the fridge for 24 hours. Before frying, remove chicken from the fridge and allow it to sit for 30 minutes. Step 2: Dredge the chicken. Whisk eggs and buttermilk together. Buttermilk adds an element of acidity that you won't find in regular milk. In another shallow baking dish, mix together AP flour, cornstarch, salt, and pepper. Use a plastic container to spread evenly over a sheet pan. Using your left hand, dip individual pieces of chicken into the egg mixture, letting it drip over the bowl. Place chicken piece onto the sheet pan. Using your right hand, coat it with flour. Gathering excess flour to cover the piece of chicken, packing it like a small child in the snow. Turn over chicken, and repeat. Designating your hands for dipping and dredging is a nifty trick that allows you to avoid clumpy hands. Step 3: Heat the oil. Pour canola oil into a cast-iron skillet halfway and heat on medium-high until the temperature rises to 350°F. Simmons also likes peanut oil: "It's the lard of oils," she says. Just don't use olive oil. It has a low smoke point and will burn before you finish cooking all of the chicken. 350° is the sweet spot for attaining a golden crust: too high and it will burn, too low and it will remain greasy. Step 4: Fry. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. Because different pieces cook faster than others, fry like-sized pieces at the same time. Place skin side down. After removing the chicken from the grease and placing it on a rack, a home cook can do two things: finish it off in the oven at 350° for six minutes; or, if the host wants to entertain guests, hold it at 250° for 1 to 1½ hours in the oven. This decreases the risk of serving greasy chicken.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadiksha Mogorni
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the crispy chicken and the flavorful sauce. I will definitely be making this again.
Dhurba Narayan
[email protected]I followed the recipe exactly and the chicken came out perfectly. The crust was crispy and the meat was juicy and tender. I highly recommend this recipe.
Amadi Emmanuel
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is incredibly crispy and juicy. I will definitely be making this again for special occasions.
Rochdi Sediri
[email protected]I've tried many pan-fried chicken recipes, but this one is by far the best. The chicken is always crispy and juicy, and the sauce is delicious. I love that I can adjust the spices to my liking.
Abrham Walde
[email protected]This recipe was easy to follow and the chicken came out perfectly. The crust was crispy and the meat was juicy and tender. I highly recommend this recipe.
MD forid Doris shak
[email protected]I made this recipe for my family and they loved it! The chicken was crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
MD Asick
[email protected]This recipe is a keeper! The chicken was crispy on the outside and juicy on the inside. The sauce was also delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.
Milana
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always crispy and juicy, and the sauce is the perfect balance of sweet and savory.
Xyz
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken was crispy and flavorful, and the sauce was delicious. I served it with roasted potatoes and green beans, and it was a perfect meal.
mauries glare
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the crispy chicken and the flavorful sauce. I will definitely be making this again.
Karim 007
[email protected]I followed the recipe exactly and the chicken came out perfectly. The crust was crispy and the meat was juicy and tender. I highly recommend this recipe.
Mugisha Gaba Kynston
[email protected]This recipe was a bit more work than I expected, but it was worth it. The chicken was incredibly crispy and juicy. I will definitely be making this again for special occasions.
Proshanto rou
[email protected]I'm not a huge fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and flavorful, and the sauce was the perfect complement. I'll definitely be making this again.
Ivy Fisher
[email protected]This is my new go-to chicken recipe. It's so easy to make and always turns out perfectly. I love that I can adjust the spices to my liking.
Sibusiso Jele
[email protected]I was skeptical at first, but this recipe really delivered. The chicken was crispy and flavorful, and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a hit with my family.
Jonathan Hernandez
[email protected]This crispy pan-fried chicken recipe is a game-changer! The chicken came out perfectly golden and crispy on the outside, while the inside was juicy and tender. I'll definitely be making this again soon.