Tillie Doyle
You don't need a deep fryer to make fried chicken—you can easily make it in a pan. All you need is a cup of oil and a sturdy pan, and you can turn fresh chicken and pantry staples into juicy, crispy fried chicken. You can use a variety of oils, including vegetable oil, canola oil, and peanut oil, and a cast-iron pan is ideal, but others will work as well. The process is simple: heat the oil, coat the chicken with a flour mixture, and then fry the chicken until it's cooked through.
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What You'll Learn
Pan type and oil temperature
You can use any sturdy pan to make fried chicken, such as a skillet, a cast-iron pan, or a Dutch oven. However, it is important to note that you should not use a non-stick pan for deep frying.
When frying chicken, the oil temperature should be around 350-360 °F. If you do not have a thermometer, you can test the oil temperature by sticking a wooden spoon or chopstick into the oil. If it bubbles steadily, the oil is ready. If there are no bubbles or only weak bubbles, the oil is not hot enough. If there are excessive bubbles, the temperature is too high.
It is important to note that you should not fill the pan with too much oil. A depth of around one-quarter to one inch is sufficient. You can use various oils for frying chicken, such as vegetable oil, canola oil, or peanut oil, which have high smoke points.
Once the oil is heated, submerge the chicken pieces slowly into the hot oil. Fry each batch for around 10-15 minutes, depending on the size of the pieces. For smaller pieces like wings, fry for a shorter duration, while larger pieces like legs or thighs may require additional time.
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Chicken preparation and coating
To prepare the chicken, cut it into strips or pieces. If you cut it into strips, you can get eight strips from two frozen chicken breasts. This will help the chicken cook more quickly and stretch the meat. You can also brine the chicken in salty buttermilk for two hours before frying.
For the coating, you can use a simple flour mixture. Mix flour with paprika, salt, and pepper in a shallow dish. You can also add some seasoning to the flour, such as two tablespoons of Rosamae Seasonings Granny's Secret Fried Chicken Seasoning. Alternatively, you can create a thicker breading by making an egg wash with one part egg and one part water. Dunk the chicken pieces into the egg wash, then put them back into the flour for another coat. Set the coated chicken aside to rest for a few minutes so the coating can set.
If you want to avoid getting your hands dirty, put the flour mixture into a resealable plastic bag, add the chicken, and toss it around until well-coated.
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Oil type and quantity
When frying chicken in a pan, the type and quantity of oil used are important considerations. Firstly, the oil should have a high smoke point to withstand the high heat required for frying. Oils with a high smoke point include canola oil, vegetable oil, vegetable shortening, lard, and peanut oil. These oils are suitable for frying chicken as they have a neutral or mild flavour that will not overpower the taste of the chicken and its seasoning.
The quantity of oil used depends on the size of the pan and the desired level of frying. For shallow frying, a smaller amount of oil is needed, just enough to coat the bottom of the pan with a thin layer. This method is suitable for frying smaller pieces of chicken or for those who prefer not to use large amounts of oil.
For deeper frying in a pan, a larger quantity of oil is required. The oil should be deep enough to partially submerge the chicken pieces, typically around one inch or a quarter to half an inch deep. This method is suitable for larger pieces of chicken and will result in a crispier exterior.
It is important to note that when frying chicken, the oil should be heated to around 350- 360 degrees Fahrenheit. This temperature ensures that the chicken cooks thoroughly and achieves a golden-brown exterior. To test if the oil is hot enough without a thermometer, carefully insert a wooden spoon or chopstick into the oil. The oil is ready if it bubbles steadily around the utensil.
In summary, when frying chicken in a pan, use oils with high smoke points such as canola, vegetable, peanut, or lard, and adjust the quantity of oil based on the desired level of frying, shallow or deep. Always heat the oil sufficiently to ensure even cooking and a delicious, crispy exterior on your fried chicken.
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Cooking time and temperature
It is important to monitor the temperature closely. One effective method is to use a wooden spoon or chopstick and observe the bubbles. If there are no bubbles or only weak bubbles, the oil is not hot enough. If there are excessive bubbles, the temperature is too high. An instant-read thermometer is a valuable tool for accurate temperature control.
When the oil reaches the desired temperature, carefully place the chicken pieces into the pan. Fry each side for approximately 4 to 5 minutes, or until a deep golden brown color is achieved. For smaller pieces, such as wings, fry for around 15 minutes. Larger pieces, such as legs or thighs, may require a longer cooking time.
After frying, it is recommended to finish cooking the chicken in the oven to ensure the meat is cooked properly and the skin is crispy. Place the fried chicken on a baking sheet and cook until the juices run clear and an instant-read thermometer inserted near the bone reads 165°F (74°C). This two-step cooking method helps prevent undercooked meat and ensures a delicious, crispy exterior.
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Serving suggestions
Fried chicken is a versatile dish that can be served in a variety of ways. Here are some serving suggestions for fried chicken made in a pan:
Sides and Salads
Fried chicken pairs well with a variety of sides and salads. You can serve it with roasted red potatoes, mashed red potatoes, or mashed sweet potatoes. Healthy grains like rice and quinoa also complement fried chicken. For a lighter option, add it to a simple Caesar or garden salad, or include it in a grain bowl with rice or quinoa.
Vegetables
Fried chicken can be served with a variety of roasted vegetables, such as roasted broccoli or green beans.
Sauces
To enhance the flavour of your fried chicken, serve it with a sauce or flavour booster. Some options include garlic yogurt sauce, sundried tomato pesto, Pomodoro sauce, or a creamy garlic sauce. If you're feeling adventurous, you can also try sauces like barbecue sauce, teriyaki sauce, Thai peanut sauce, or mango marinade.
Potatoes and Pasta
Fried chicken is often served with mashed potatoes, but you can also try roasted or Greek potatoes. For a heartier meal, serve it with pasta, such as One Pot Garlic Butter Pasta.
Wine
If you're looking for a beverage pairing, dry white wines like Chardonnay, Pinot Grigio, and Sauvignon Blanc go well with fried chicken.
Appetizers and Leftovers
For smaller bites, you can cut the fried chicken into bite-sized pieces and serve them as an appetizer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later enjoyment.
These serving suggestions provide a range of options to suit different tastes and occasions, ensuring that your pan-fried chicken is always a delicious and versatile treat.
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Frequently asked questions
You can use any sturdy pan, such as a cast iron skillet, that can hold oil and withstand high temperatures.
High smoke point oils, such as vegetable oil, canola oil, or peanut oil, are good options.
Heat the oil to around 350-360°F. If you don't have a thermometer, you can test the oil temperature by inserting a wooden spoon or chopstick—the oil should bubble steadily around the wood.
