Let’s be honest, folks, is there anything more glorious than the crispy, golden skin of perfectly fried chicken? I mean, seriously, just the smell can make a grown adult weep with joy (KFC anyone). We’re talking about the kind of comfort food that hugs you from the inside out, the culinary equivalent of a warm blanket and a fuzzy puppy.
Not much can beat pan fried chicken recipes when it comes to pure deliciousness. So, if you’re ready to ditch the soggy, sad takeout and embrace your inner fried chicken fanatic, then you’ve come to the right place. Prepare for some seriously good fried chicken recipes.
Fried Chicken Recipes
1. Hot Buttermilk Fried Chicken
Ingredients:
- 6 bone-in, skin-on chicken pieces
- Salt and pepper, to taste
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- Vegetable oil for frying
Cooking Instructions:
Marinade:
- Season the chicken pieces generously with salt and pepper on both sides.
- In a large bowl, combine the buttermilk and hot sauce. Make sure they are mixed together very well.
- Submerge the chicken pieces in the buttermilk mixture. The chicken pieces have to be fully coated with the buttermilk mixture.
- Cover the bowl and refrigerate it for at least 2 hours, or overnight to get the best results. This marinating step tenderizes the chicken and infuses it completely with a spicy flavor.
Cooking Chicken:
Preparing the Coating:
- In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken pieces from the buttermilk mixture, allowing any excess mixture to drip off.
- Add each chicken piece in the flour mixture, pressing lightly to ensure an even coating.
Frying the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). This should take about a minute to reach the ideal frying temperature.
- Carefully place the coated chicken pieces into the hot oil, skin side down.
- Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. Check one of the pieces to ensure that the meat is cooked properly.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Draining and Serving:
- Once the chicken is cooked, remove it from the skillet and place it on a wire rack or paper towels to drain any excess oil.
- Allow the chicken to rest for a few minutes before serving. Pair with your favorite dipping sauces and side dishes for a complete meal.
2. Southern Style Fried Chicken
Try some Asian style meals with these Thai ground beef recipes.
Ingredients:
- 6 bone-in, skin-on chicken pieces
- Salt and pepper, to taste
- 2 cups buttermilk
- 1 teaspoon hot sauce
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Cooking Instructions:
Marinade:
Seasoning and Marinating the Chicken:
- Season the chicken pieces generously with salt and pepper on both sides.
- In a large bowl, combine the buttermilk and hot sauce. This mixture has to be well mixed for a consistent spicy flavor.
- Submerge the chicken pieces in the buttermilk mixture. Each chicken piece has to be completely coated with the buttermilk mixture.
- To ensure the chicken pieces are fully infused with the buttermilk mixture, cover the bowl and refrigerate for at least 2 hours, or overnight for best results. This marinating step tenderizes the chicken pieces as well.
Cooking Chicken:
Preparing the Coating:
- In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken pieces from the buttermilk mixture, making sure that any excess mixture drips off.
- Add each piece in the flour mixture, pressing lightly to ensure an even coating of the flour.
Frying the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil to avoid any splashing oil. Ensure each piece is placed skin side down.
- Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. Test a single piece to ensure that the meat is cooked properly.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Draining and Serving:
- Once the chicken is cooked, remove it from the skillet and place it on a wire rack or paper towels to drain any excess oil.
- Allow the chicken to rest for a few minutes before serving.
- Pair with classic Southern sides like mashed potatoes and coleslaw for a complete and tasty meal.
3. Japanese Fried Chicken
Try something a little different with these salmon steak recipes.
Ingredients:
- 6 boneless, skinless chicken pieces
- Salt and pepper, to taste
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 2 tablespoons sake
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
- Lemon wedges for serving
Cooking Instructions:
Marinade:
Seasoning and Marinating the Chicken:
- Season the boneless, skinless chicken pieces with salt and pepper evenly on both sides.
- In a large bowl, combine soy sauce, sake, grated ginger, and minced garlic.
- Add the chicken pieces to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This marinating step ensures that the chicken is fully infused with a rich umami flavor.
Cooking Chicken:
Preparing the Coating:
- In a separate bowl, mix together the cornstarch, all-purpose flour, and baking powder.
- Remove the chicken pieces from the marinade, ensuring that any excess marinade is allowed to drip off from each piece.
- Add each piece in the flour mixture. Press it lightly to ensure an even coating of flour.
Frying the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- To avoid any splashing oil, carefully place the coated chicken pieces into the hot oil. Fry for about 3-4 minutes per side, or until the chicken is golden brown and cooked through.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Finishing:
Draining and Serving:
- Once the chicken is cooked, remove it from the skillet and place it on a wire rack or paper towels to drain any excess oil.
- Before serving allow the chicken to rest for a few minutes.
- Serve the Japanese chicken hot, with lemon wedges on the side for a refreshing burst of citrus. Pair with steamed rice and pickled vegetables for a complete and delicious Japanese meal.
So, there you have it – a crispy, golden journey through the delicious world of crispy fried chicken recipes. From classic Southern comfort to international twists, these recipes prove that there’s a fried chicken out there for everyone. For delicious chicken pasta recipes, click here.
Don’t be intimidated by the process, with a little practice and these handy tips, you’ll be churning out perfectly crispy, juicy chicken in no time. So, grab your favorite recipe, gather your ingredients, and get ready to experience the pure joy of homemade perfect fried chicken. Your taste buds will thank you.