Tillie Doyle
Chicken leg quarters, also known as chicken marylands, can be cooked in a frying pan. This method is simple and delicious, making it a great option for a weeknight dinner or when cooking for guests. The key to achieving juicy and crispy chicken leg quarters is to use a cast iron pan, which gets very hot and holds heat well, resulting in extra crispy skin. It is also important to pat the chicken dry before cooking to ensure a crispier skin, and to use oils with a high smoke point, such as grapeseed, canola, or rice bran oil. Additionally, the chicken should be handled as little as possible in the pan and only turned once for the best results.
Characteristics and their values for pan-frying chicken leg quarters:
| Characteristics | Values |
|---|---|
| Pan type | Cast iron |
| Oil type | Grapeseed, canola, rice bran, vegetable, or olive oil |
| Chicken | Skin on, bone-in chicken leg quarters |
| Seasoning | Salt, pepper, celery salt, dried herbs, paprika, garlic powder, onion powder, thyme, sage |
| Cooking time | 5-35 minutes on the pan, 10-15 minutes in the oven |
| Cooking temperature | 450 degrees Fahrenheit in the oven, 165 degrees Fahrenheit internal temperature |
| Serving suggestion | Roasted vegetables, cooked grains, mashed potatoes, parker house rolls, homemade bread |
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What You'll Learn
Pan-frying chicken leg quarters without flour
Yes, you can pan-fry chicken leg quarters without flour. Here is a step-by-step guide:
Preparation
Firstly, clean the chicken and pat it dry with paper towels. This step is important as any excess water will cause the oil to spatter when the chicken hits the pan, which can be dangerous and messy.
Seasoning
Season the chicken generously with salt and pepper on the skin side. You can also add other seasonings like thyme, sage, paprika, or garlic powder. Be sure to experiment with different herbs and spices to find your preferred flavour profile.
Heating the Pan
Add about 1 to 2 tablespoons of oil to your pan. Use oils with a high smoke point, such as grapeseed, canola, or rice bran oil. Heat the oil on medium heat until it begins to shimmer.
Cooking the Chicken
Place the chicken leg quarters into the pan, skin-side down. Be careful not to crowd the pan, and cook in batches if necessary. Let the chicken fry without moving it for 5 to 7 minutes. This will allow the skin to brown and crisp up without sticking to the pan.
After the initial sear, lower the heat slightly and continue frying for another 7 to 8 minutes. Then, turn the chicken over and fry on the other side for 4 to 5 minutes.
Finishing
To finish the chicken, you can either continue frying until the internal temperature reaches 165°F (74°C), or you can follow the suggestion of one source and add a small amount of water to the pan and cover it to steam cook for about 10-15 minutes, flipping the chicken halfway through.
Resting
Once the chicken is cooked to the desired temperature, remove it from the pan and let it rest for about 5 to 10 minutes before serving. This allows the juices to redistribute and ensures a moist and tender final product.
By following these steps, you can pan-fry chicken leg quarters without using flour, resulting in a delicious and crispy dish.
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How to get crispy skin
To get crispy skin on your chicken leg quarters, start by patting the chicken dry with clean paper towels. The drier the skin, the crispier it will get. Next, season the chicken with salt, celery salt, dried herbs, smoked paprika, garlic powder, onion powder, and black pepper. You can also try thyme and sage. Then, drizzle a small amount of olive oil onto the skin and gently massage the seasoning into all of the crevices of the chicken.
Use a cast iron pan as it gets very hot and holds heat well, giving the skin that extra crispiness. Heat the pan with enough oil to lightly coat the pan. When the oil begins to shimmer, carefully place the chicken skin side down. Do not crowd the pan. If you have more chicken than can fit in the pan, cook in batches. Let the chicken cook for about 10 to 15 minutes or until the skin is a deep golden brown.
The secret to really good fried chicken is to handle it as little as possible in the pan and only turn it once. Let the fat from the skin render out a bit before you turn the chicken over. This will add more fat to the pan so you can keep the use of oil low. This should take about 5 to 7 minutes. After the skin has browned and crisped, lower the heat slightly and let it fry for another 7 to 8 minutes. Then, turn it over again and fry on the skin side for another 4 to 5 minutes.
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Marinading the chicken
When it comes to marinating chicken leg quarters, there are a variety of options to choose from. Here are some tips and instructions for preparing juicy and flavourful chicken:
Firstly, choose a marinade that suits your taste preferences. A simple and classic option is a mixture of olive oil, lemon juice, coriander leaves, paprika, garlic, salt, and pepper. Alternatively, you can use store-bought Italian dressing, which combines olive oil, white wine vinegar, Dijon mustard, herbs, spices, and Parmesan cheese. If you're feeling adventurous, you can even add beer, ginger ale, apple cider, or apple juice to your marinade to enhance the flavour and tenderise the meat.
Once you've selected your marinade ingredients, it's time to prepare the chicken. Place the chicken leg quarters into a large container or a resealable plastic bag. If using a bag, press out as much air as possible before sealing it. Pour the marinade over the chicken, ensuring that all pieces are well coated. You can also use your hands to gently massage the marinade into the crevices of the chicken.
Now, it's time to let the chicken absorb all those delicious flavours. Place the container or bag of chicken in the refrigerator and let it marinate for at least 1-2 hours. For more intense flavour, you can even leave it overnight. If you're using a container, make sure it's airtight, and turn the chicken pieces every few hours to ensure even coating. If you're using a bag, simply squeeze and move the bag around to redistribute the marinade.
When you're ready to cook the chicken, take it out of the refrigerator and let it come to room temperature. Remove the chicken pieces from the marinade, scraping off any excess. At this point, you can either pat the chicken dry with paper towels, which will help achieve a crispier skin, or you can proceed directly to cooking, following your preferred pan-frying method. Remember to adjust your cooking time based on the size of your chicken leg quarters.
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The best oil to use
When pan-frying chicken leg quarters, the type of oil you use is important. Oils with a high smoke point are best, as they can withstand higher temperatures without smoking or burning. Grapeseed, canola, rice bran, and vegetable oils are all good choices. If you're using olive oil, make sure it's a refined variety, as extra virgin olive oil has a lower smoke point.
You'll want to use enough oil to lightly coat the bottom of your pan. This is typically around 1-2 tablespoons, but you may need more or less depending on the size of your pan. Heat the oil over medium-high heat until it starts to shimmer. Then, carefully lay your chicken leg quarters into the pan, skin-side down.
Some recipes call for butter or a combination of butter and oil. If using butter, it should be slightly frozen to make it easier to cut into pieces. Look for real, sweet cream stick butter, and opt for unsalted so you can control the seasoning. Ghee or butter-flavored coconut oil are good dairy-free alternatives.
If you're frying multiple chicken leg quarters, be sure not to crowd the pan. If they don't fit comfortably, cook them in batches. This will ensure even cooking and prevent the chicken skin from sticking to the pan.
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What to serve with pan-fried chicken leg quarters
Pan-fried chicken leg quarters can be served with a variety of side dishes. Here are some options:
- Roasted vegetables, such as onions, shallots, or white wine-braised vegetables.
- Cooked grains, such as rice or quinoa.
- Mashed potatoes, either plain or with gravy.
- Vinegar coleslaw, green beans, or other cooked vegetables.
- Bread, such as Parker House rolls or homemade bread.
- Quick pickles, fresh-cut veggies, and homemade ranch or blue cheese dressing.
Additionally, if you're looking for a dessert to serve after your meal, consider something like Chocolate Chess Pie or a simple cake.
When preparing chicken leg quarters for pan-frying, it's important to note that bone-in leg quarters may require a different cooking method than boneless and skinless chicken. It's recommended to pat the chicken dry, season it with salt and pepper, and use a neutral oil with a high smoke point, such as grapeseed, canola, rice bran, or peanut oil, rather than olive oil. You can also experiment with different seasonings, such as thyme, sage, paprika, garlic, or dried herbs.
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