Pan Fried Chicken – These easy pan fried chicken legs made in one skillet lightly seasoned with herbs and spice in a garlic butter sauce is sure to please a crowd.
Recipe Variations
Spicy: Add a pinch of cayenne pepper or red pepper flakes to the spice mix for a kick.
Lemon Herb: Swap the paprika for lemon pepper seasoning and add a squeeze of fresh lemon juice during cooking for a bright and zesty flavor.
Parmesan Crusted: Dredge the chicken in a mixture of grated Parmesan cheese and panko breadcrumbs for a cheesy and crunchy exterior.
Pan-Fried Chicken – Tips & Tricks
Pat it dry: This is crucial for crispy skin! Use paper towels to remove any surface moisture from the chicken.
Season generously: Don’t be shy with the spices! Season both sides of the chicken for maximum flavor.
Don’t overcrowd the pan: This prevents even cooking and can lead to soggy skin. Cook the chicken in batches if necessary.
Let it rest: Once cooked, allow the chicken to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.
How to Serve This Pan-Fried Chicken ?
- It pairs perfectly with a variety of sides.
- Think mashed potatoes, roasted vegetables, coleslaw, mac and cheese, or a simple side salad.
How to Store This Pan-Fried Chicken ?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan over medium heat or in the oven at 350°F (175°C) until warmed through.
Recipe FAQs
Boneless or skin-on?
Both work! Skin-on chicken provides extra flavor and crispy potential, while boneless cooks slightly faster.
How do I get crispy skin?
Pat the chicken dry thoroughly before cooking. This allows the skin to render fat and crisp up. Don’t overcrowd the pan and cook undisturbed until golden brown.
What temperature should I cook the chicken at?
Medium heat is key. Too high and you’ll burn the skin before the chicken cooks through.
Pan Fried Chicken
Pan Fried Chicken - These easy pan fried chicken legs made in one skillet lightly seasoned with herbs and spice in a garlic butter sauce is sure to please a crowd.
Ingredients
- 2 chicken legs, boneless, skinless, pound to even thickness
- 1/2 teaspoon salt
- 2 tablespoons canola oil , divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 1/2 teaspoon garlic, minced
Instructions
Heat a pan over medium heat. Add oil.
In a mixing bowl, add salt, onion powder, parsley, pepper, garlic powder and paprika. Combine well.
Pat dry chicken with paper towel, drizzle with ½ tablespoon oil and seasoning on both sides.
Place chicken in the hot pan and cook for about 8-10 minutes or until golden brown. Flip and cook for another 8-10 minutes or until cooked through.
Transfer chicken to a cutting board and rest. Add butter to the pan. Add garlic and stir cook for about a minute.
Drizzle the butter sauce over the chicken and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 303mgSodium: 533mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 55g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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