How to Fry Chicken in a Pan with Oil: The Perfect Recipe and Tips
Are you tired of attempting to pan fry chicken in oil, only to be left with dry, tasteless meat? If so, you’re not alone! Frying chicken in a pan with oil can be tricky, but with the right recipe and techniques, you can achieve crispy, juicy chicken that will leave your taste buds dancing. In this article, we’ll provide a step-by-step guide on how to fry chicken in a pan with oil, as well as tips and tricks for getting the perfect texture. Let’s get started!
The Perfect Fried Chicken Recipe: Pan Frying with Oil
Before we dive into the how-to’s of pan frying chicken, let’s make sure you have everything you need. Here are the ingredients you’ll need to make the perfect fried chicken:
- 4-6 bone-in, skin-on chicken pieces (such as thighs, drums, or breasts)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- Oil for frying (such as vegetable, canola, or peanut oil)
Now it’s time to prep the chicken. Follow these preparation steps:
- Start by patting the chicken dry with paper towels. This helps the flour mixture stick to the chicken later on.
- In a shallow dish, combine the flour, salt, paprika, garlic powder, and black pepper. Mix together well.
- In a separate shallow dish, pour the buttermilk.
- Dip each chicken piece in the buttermilk, then coat in the flour mixture. Make sure each piece is fully coated.
Now you’re ready to start frying!
- Heat a large pan over medium-high heat with about 1/4 inch of oil in the bottom. You want the oil to be hot, but not smoking (around 350-375 degrees Fahrenheit).
- Add the coated chicken pieces to the pan, skin side down. Don’t overcrowd the pan, as this will cause the temperature to drop and it will take longer to cook the chicken.
- Cook for about 5-7 minutes on each side, or until golden brown and crispy. Note: the thickness of the chicken and your stove’s heat settings may slightly alter cooking times, so use the golden brown color as your guide.
- Using tongs or a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil.
- Let the chicken rest for a few minutes, then serve and enjoy!
Now that you know the recipe, let’s discuss some tips and tricks for getting the crispiest chicken possible.
Getting Crispy: Tips and Tricks for Pan Frying Chicken in Oil
One of the most important aspects of frying chicken is achieving a crispy texture. Here are some factors that can affect the crispiness of your chicken:
- Seasoning – Make sure your chicken is seasoned well to enhance flavor and contribute to the crispy texture.
- Temperature – If the oil is too cold, the chicken will be greasy and soggy. If the oil is too hot, the outside will burn before the inside is fully cooked. Use a thermometer to accurately measure the temperature and adjust heat accordingly.
- Cooking time – Overcooking can lead to dry, tough chicken, while undercooking can lead to raw meat. Keep an eye on the color and use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
Here are a few more tips and tricks for achieving the perfect crispy fried chicken:
- Use a cast-iron skillet for even heating and better browning.
- Don’t overcrowd the pan – as discussed earlier, this will cause the temperature to drop and make it harder to achieve crispy chicken.
- Let the chicken rest for a few minutes after frying to avoid losing the crispiness due to steam escaping.
Step-by-Step Guide on How to Fry Chicken in a Pan with Oil
By now, you should have a good idea of how to fry chicken in a pan with oil. Here’s a detailed step-by-step guide to help:
- Prep the chicken as discussed earlier in the article.
- Heat the oil in a large pan over medium-high heat.
- Add the chicken to the pan, skin side down, being careful not to overcrowd the pan.
- Cook for 5-7 minutes on each side, or until golden brown and crispy.
- Transfer the chicken to a paper towel-lined plate to drain excess oil.
- Let the chicken rest for a few minutes, then serve and enjoy!
While you’re frying chicken, it’s important to avoid these common mistakes:
- Using too much oil, which can lead to greasy chicken
- Not properly seasoning the chicken
- Overcrowding the pan
- Using the wrong type of oil (make sure to choose a neutral oil with a high smoke point)
If things don’t go exactly as planned, don’t worry! Here are a few troubleshooting tips:
- If the chicken is burning before it’s fully cooked, lower the heat and cook longer.
- If the chicken is soggy, make sure the oil is hot enough and don’t overcrowd the pan.
- If the chicken isn’t crispy enough, try letting it rest on a wire rack instead of a paper towel-lined plate to avoid steam escaping.
The Secret to Perfectly Crispy Fried Chicken: Pan Frying with Oil
So why is pan frying with oil the best method for perfect fried chicken? Here are a few reasons:
- You can achieve a crispy texture without using as much oil as deep frying.
- You can easily control the heat and avoid burning or overcooking the chicken.
- You don’t need any special equipment – just a large pan and a stove.
While you may be tempted to try baking or air frying chicken instead, these methods don’t always result in the same crispy texture as pan frying with oil. However, feel free to experiment and find the method that works best for you!
Easy Pan-Fried Chicken Recipe: How to Fry Chicken in Oil
If you’re short on time or a beginner in the kitchen, you might be intimidated by the perfect fried chicken recipe and steps. Thankfully, you can still make delicious, crispy chicken with this simplified recipe:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Oil for frying
Follow these instructions:
- Combine the flour, salt, black pepper, and garlic powder in a shallow dish.
- Pat the chicken thighs dry with paper towels.
- Coat the chicken in the flour mixture, shaking off any excess.
- Heat the oil in a pan over medium-high heat.
- Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through.
- Transfer the chicken to a paper towel-lined plate to absorb excess oil.
- Serve and enjoy!
Conclusion
Frying chicken in a pan with oil can be intimidating, but with these tips and tricks, you can make the perfect crispy, juicy chicken every time. Remember to properly prep the chicken, use the right oil and heat settings, and be patient when cooking. If you ever encounter any issues, use our troubleshooting tips and keep trying until you get it right. We hope this article has helped you overcome the challenge of pan frying chicken in oil.
