Crunchy Pan Fried Chicken
Get ready to savor the ultimate comfort food with this irresistible Crunchy Pan Fried Chicken recipe! Featuring tender chicken thighs or drumsticks marinated in tangy buttermilk, this dish delivers an unbeatable combination of juicy interiors and a perfectly crisp, golden crust. The seasoned coating—a mix of all-purpose flour, cornstarch, paprika, garlic powder, and a hint of dried thyme—creates the ideal balance of flavor and crunch. Pan-fried to perfection in bubbling hot oil, this homemade fried chicken is ready in under an hour and rivals any restaurant-quality meal. Serve it fresh and hot alongside classic sides like coleslaw or mashed potatoes for a mouthwatering meal the whole family will love. Whether you're planning a weeknight dinner or a special occasion spread, this easy-to-follow recipe is a guaranteed crowd-pleaser!
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Ingredients
- 4 pieces chicken thighs or drumsticks
- 240 ml buttermilk
- 200 g all-purpose flour
- 60 g cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 2 tsp salt
- 0.5 tsp black pepper
- 480 ml vegetable oil (for frying)
Directions
Step 1
Place the chicken pieces in a large bowl and pour the buttermilk over them. Ensure all pieces are fully coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best results.
Step 2
In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create your seasoned coating.
Step 3
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to create a thick, even coating.
Step 4
Heat the vegetable oil in a large skillet or frying pan over medium heat until it reaches about 175°C (350°F). You can test by dropping a small piece of batter into the oil; it should sizzle immediately.
Step 5
Carefully place the chicken pieces in the hot oil, skin-side down if using skin-on chicken. Fry in batches to avoid overcrowding the pan.
Step 6
Cook each side for about 10-12 minutes, adjusting the heat as needed to ensure even cooking and prevent burning. The chicken should be golden brown and crisp and reach an internal temperature of 75°C (165°F).
Step 7
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Step 8
Serve your crunchy pan-fried chicken immediately with your favorite side dishes like coleslaw, mashed potatoes, or cornbread!
Nutrition Facts
| Serving size | (1410.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6093.7 |
| Total Fat 543.5g | 0% |
| Saturated Fat 88.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 363.2mg | 0% |
| Sodium 5324.1mg | 0% |
| Total Carbohydrate 227.1g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 13.1g | |
| Protein 111.5g | 0% |
| Vitamin D 156.7IU | 0% |
| Calcium 390.2mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1614.8mg | 0% |
Source of Calories