Oh, the smell of perfectly pan-fried chicken wafting through the kitchen! There’s just something about that golden, crispy crust giving way to juicy, tender meat that makes my heart sing. This recipe for Irresistible Pan Fried Chicken A Golden Delight isn’t fancy, but trust me, it’s the kind of classic comfort food that brings everyone to the table, drooling. My mom used to make this for Sunday dinners, and the sound of that sizzle is pure nostalgia for me. It’s so simple, but when done right, it’s absolute perfection.

Why You’ll Love This Irresistible Pan Fried Chicken A Golden Delight

Seriously, what’s not to love about this chicken? It’s:

Super Easy: You don’t need to be a pro chef to nail this one.
Quick to Make: Perfect for a weeknight meal when you’re short on time.
Incredibly Flavorful: That simple spice blend works wonders!
Perfectly Crispy: Get that gorgeous golden-brown crust every single time.
So Versatile: Goes with absolutely everything.
Pure Comfort Food: It just makes you feel good.

Gather Your Ingredients for Irresistible Pan Fried Chicken

Okay, so getting this deliciousness going is all about having the right stuff on hand. You’ll need about two pounds of chicken pieces – my favorite is a mix of thighs and drumsticks because they stay nice and juicy, but breasts work too if you keep a close eye on them! For that magical coating, grab a cup of all-purpose flour. Then, we’ve got our little flavor boosters: 1 teaspoon of salt, half a teaspoon each of yummy black pepper, paprika for that beautiful golden color, and a pinch of garlic powder and onion powder. Finally, you’ll need about half a cup of your go-to cooking oil, like vegetable or canola. That’s it! Couldn’t be simpler.

Step-by-Step Guide to Perfect Pan Fried Chicken

Alright, let’s get this cooking! Following these steps is key to that amazing golden delight we’re aiming for. It sounds like a lot, but it really comes together super fast. I always have this recipe written down maybe backwards and forwards, and I still check it sometimes because the results are just *that* good. We’re talking seriously crispy, juicy chicken every single time. It reminds me a bit of my crispy baked chicken recipe, but with that wonderful fried texture!

Preparing the Chicken and Dredging Mixture

First things first, grab your chicken pieces and give them a good pat-down with paper towels. Seriously, don’t skip this! The drier the chicken, the crispier that coating will get. Pop your flour and all those wonderful spices—salt, pepper, paprika, garlic, and onion powder—into a shallow dish, like a pie plate or a big bowl. Give it a good whisk with a fork to mix it all up so you don’t get clumps of seasoning. This blend is our ticket to flavor town!

Achieving the Perfect Golden Brown Crust

Now, take each piece of chicken and press it firmly into the seasoned flour. Make sure it’s totally covered, like it’s wearing a delicious, crispy suit! Shake off any excess. While you’re doing that, get your skillet hot over medium-high heat with your oil. You want it hot enough that the chicken sizzles merrily the second it hits the pan, but not so hot that it burns super fast. Carefully lay your coated chicken pieces into the hot oil. Don’t cram them in there! Give them space; if your pan isn’t huge, just cook in batches. Overcrowding will steam the chicken instead of frying it, and we want that crispiness!

Cooking and Resting Your Pan Fried Chicken

Let those beauties fry up for about 6 to 8 minutes per side. You’re looking for that gorgeous deep golden-brown color and a nice, sturdy crust. The absolute best way to know for sure it’s done is with a meat thermometer – aim for 165°F (74°C) right in the thickest part. Once they look and feel perfect, carefully lift them out and let them drain on a wire rack set over a baking sheet. This lets any extra oil drip away and keeps the bottom from getting soggy. If you don’t have a rack, a paper towel-lined plate works too, but the rack is my secret weapon for extra crispiness!

Tips for the Best Pan Fried Chicken

Okay, so you’ve got the basic steps down, but let me tell you, a few little tricks can make this pan-fried chicken go from good to absolutely spectacular. First off, that oil temperature is EVERYTHING. If it’s too cool, your chicken gets greasy. Too hot, and the outside burns before the inside is cooked. I usually aim for oil that’s shimmering but *not* smoking, and then I’ll even turn the heat down a notch once the chicken is in. Definitely use a meat thermometer if you have one – that 165°F (74°C) is your best friend for perfectly cooked, safe chicken! And remember what I said about not overcrowding the pan? It’s so important. Cook in batches if you have to; it’s worth the extra few minutes for that amazing crispiness. Oh, and don’t forget to let it rest for a few minutes after frying; it lets the juices redistribute, making it even more tender. For extra zip, you can even sprinkle on some perfected French fry seasoning right after it comes out of the pan.

Ingredient Notes and Substitutions for Your Chicken

When it comes to making this Irresistible Pan Fried Chicken A Golden Delight, the ingredients are pretty straightforward, which is part of why I love it so much! For the chicken itself, bone-in pieces like thighs and drumsticks are my go-to because they naturally have more fat, which means more moisture and flavor. But hey, if you prefer skinless, boneless chicken breasts, just be extra careful not to overcook them – they can dry out fast! As for the oil, vegetable and canola are great all-around choices, but you could also use peanut oil for a slightly different flavor, or even shortening if that’s what you have. Just make sure it has a high smoke point so it doesn’t burn too quickly!

Serving Suggestions for Irresistible Pan Fried Chicken

This amazing pan-fried chicken is delicious on its own, but let’s be honest, it’s even better with the right friends on the plate! Think about pairing it with some creamy magic potato salad – it’s a classic for a reason! Or, for something a little lighter, a crisp cucumber and tomato salad cuts right through the richness. Honestly, anything comfort-foody works. Mac and cheese, corn on the cob, or even just some fluffy mashed potatoes and gravy? Yes, please!

Storage and Reheating Instructions

Got leftovers? Lucky you! Let your pan-fried chicken cool down completely, then tuck it into an airtight container. It’ll stay good in the fridge for about 3-4 days. When you’re ready to reheat, the oven is your best friend. Pop it on a wire rack in a moderate oven (around 350°F or 175°C) for about 10-15 minutes until it’s warmed through and still a little crispy. Avoid the microwave if you can, it tends to make fried chicken a bit soggy!

Frequently Asked Questions about Pan Fried Chicken

Got questions about making this killer pan-fried chicken? I totally get it! It’s one of those dishes that folks have strong opinions about, but I’ve found this method works like a charm. Let’s dive into some common queries!

Can I use bone-in chicken for this recipe?

Oh, absolutely! Bone-in chicken pieces like thighs and drumsticks are actually my favorite for this Irresistible Pan Fried Chicken A Golden Delight because the bone adds extra flavor and helps keep the meat super moist. Just be aware that bone-in pieces might take a little longer to cook through, so using a meat thermometer is your best bet to ensure they reach that safe 165°F (74°C).

How do I prevent the breading from falling off?

This is a big one! The absolute key is making sure your chicken is *really* dry before you dredge it. Pat it down thoroughly with paper towels! Also, press that flour mixture firmly onto the chicken so it sticks. Getting the oil to the right temperature – nice and hot, but not smoking – is crucial too. If the oil is too cool, the breading won’t set properly. And, like I mentioned, don’t overcrowd the pan; give each piece enough space to fry evenly.

Is pan-fried chicken healthy?

Okay, so “healthy” is relative, right? Traditional pan-fried chicken cooked in oil isn’t usually considered a diet food. This recipe does use oil, and the breading adds carbohydrates. However, the nutritional information I’ve provided gives you a good idea of what to expect per serving. If you’re looking for a lighter option, you might want to check out my crispy baked chicken recipe. It’s still delicious and gets wonderfully crispy without all the oil!

Nutritional Information

Just a friendly heads-up, the numbers below are estimates for one serving of this Irresistible Pan Fried Chicken A Golden Delight. Things can change a bit depending on the exact cut of chicken you use and how much oil you decide to go with. But this gives you a good ballpark!

Calories: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Sodium: 400mg

Irresistible Pan Fried Chicken

Author: memorecipes.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for golden, pan-fried chicken.

Ingredients

Scale

2 pounds chicken pieces
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 chicken piece in the flour mixture, ensuring it is fully coated.
Heat the oil in a large skillet over medium-high heat.
Carefully place the coated chicken pieces in the hot oil. Do not overcrowd the skillet; 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 crispier skin, ensure chicken is very dry before dredging.
Adjust seasoning to your preference.

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, fried chicken recipe, easy fried chicken, golden chicken, crispy chicken