Make Crispy Chicken In A Pan: Tips And Tricks

Pan-fried chicken is a beloved dish known for its delectable combination of a golden, crunchy exterior and juicy, tender interior. The origin of the dish can be traced back to Southern United States cuisine, where fried chicken became a staple in the 19th century. There are many ways to achieve the perfect crispy chicken, from the use of cornmeal and breadcrumbs to a yoghurt marinade. However, one of the most important factors in achieving the perfect crisp is ensuring the oil is hot enough before adding the chicken to the pan.

Use cornflakes as a secret ingredient

Cornflakes are a great secret ingredient to achieve crispy chicken in a pan. They form a crunchy coating that is perfectly golden and delicious. This method is also a healthier alternative to deep-frying your chicken.

To use cornflakes as a coating, you will need to crush them first. You can do this by placing the cornflakes inside a zip lock bag and crushing them with a rolling pin. Alternatively, you can use a food processor to pulse the cornflakes until they become fine crumbs. You want to achieve a texture similar to Panko breadcrumbs, so don't crush them too finely.

Once you have crushed your cornflakes, you can prepare your chicken. It is recommended to use boneless, skinless chicken breasts or tenders for this method, as they cook more quickly and are easier to prepare. Cut the chicken into strips or smaller pieces. You can also use chicken thighs, but adjust the cooking time accordingly, as they take longer to cook.

Next, you will need to set up a dredging station. You will need three shallow bowls. In the first bowl, place some all-purpose flour with seasonings like salt and pepper. You can also add other spices like paprika, onion powder, garlic powder, or cayenne pepper to the flour for extra flavour. In the second bowl, whisk together some eggs and milk. You can use just egg or add milk to make the mixture thinner. The third bowl will contain the crushed cornflakes, and you can add more seasonings to this as well.

Now, you are ready to coat your chicken. First, dredge the chicken pieces in the flour mixture, shaking off any excess. Then, dip them into the egg mixture, ensuring they are well-coated. Finally, roll the chicken in the crushed cornflakes, pressing the cornflakes onto the chicken to make sure they adhere well.

At this stage, you can place the coated chicken on a wire rack above a baking tray. Spray the chicken with cooking oil, which will help it become crispy and golden.

Finally, it's time to cook your chicken. You can either bake or fry your cornflake-coated chicken.

If you choose to bake it, preheat your oven to around 200°C (390°F). Place the chicken in the oven and bake for about 15 minutes, or until the coating is golden and crispy, and the chicken is cooked through.

If you prefer to fry your chicken, heat some oil in a deep fryer or large skillet to 175°C (350°F). Carefully add the coated chicken to the hot oil in batches, so as not to crowd the pan. Fry for a few minutes on each side, until the cornflake coating is deep golden and crispy.

Your cornflake chicken is now ready to be served! It is best served immediately, as the cornflake coating may soften over time. Enjoy your crispy, golden, and delicious chicken!

Use Wondra flour

Wondra flour is a brand of instant flour that has been pre-cooked and dried, also known as pregelatinization. It is a favourite for making gravies and other sauces, but it can also be used to make chicken crispy in a pan without the need for breading or deep-frying.

Wondra flour is made from wheat flour, so it is not gluten-free. It is lower in protein than all-purpose flour and comes very finely ground. Because it is so fine, it dissolves instantly in liquids and won't clump.

To use Wondra flour to make crispy chicken in a pan, cut your chicken into bite-sized pieces. You can use thigh meat or breast meat, depending on your preference. Pat the chicken pieces dry with paper towels and then move them to a bowl or zip-top bag. Add 1 tablespoon of Wondra and a pinch of salt for every pound of chicken. Toss or seal the bag and shake to coat the chicken pieces evenly.

Put a few tablespoons of oil in a large skillet over medium heat. Make sure to use a well-seasoned cast-iron skillet or a nonstick pan to prevent the chicken pieces from sticking. Heat the oil until it is shimmering hot, but not smoking. Then, add the chicken pieces and cook until they are crisp on each side.

Using Wondra flour is a great way to get crispy chicken without the effort and cleanup of traditional breading and deep-frying methods. It is a simple and effective technique that will give you golden, crispy chicken bites that are perfect for salads, pasta, or snacking with your favourite dip.

Marinate chicken in yoghurt

Ingredients

• Chicken breasts or thighs
• Greek yoghurt (or regular yoghurt)
• Olive oil
• Lemon
• Garlic
• Spices (e.g. paprika, oregano, onion powder, cayenne pepper, cinnamon)
• Salt and pepper

Method

• Prepare the chicken: Pat the chicken breasts with a paper towel to remove excess moisture. If the chicken breasts are uneven, pound the thicker end to even out the sides for more even cooking.
• Make the marinade: In a large bowl, mix the yoghurt, olive oil, lemon juice, garlic, and spices. Add more or less spice according to your taste preferences.
• Marinate the chicken: Place the chicken in the bowl and coat it well with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavour.
• Cook the chicken: Remove the chicken from the marinade and place it in a large skillet pan on the stove top. For crispy chicken skin, cook the chicken skin-side down first without moving or flipping it, so that the skin gets nice and crispy. Cook for about 10 minutes on medium heat, then flip and cook for another 10 minutes.
• Serve: Remove the chicken from the pan and let it rest for a few minutes before serving. This helps keep the juices in, making the chicken even juicier.

Tips:

• If you don't have a grill or barbecue, you can use a cast-iron skillet or non-stick pan on the stove top. Just add a little olive oil to the pan to prevent sticking.
• If you're using an oven, line a baking sheet with aluminium foil and spray with non-stick cooking spray before placing the chicken on it.
• For extra crispy skin, don't move or flip the chicken while it's cooking on the first side.

Fry chicken skin-side down

Frying chicken skin-side down is a great way to achieve crispy skin and juicy meat. Here are some detailed instructions to help you get that perfect crispiness:

Start with a Dry Chicken:

Before placing the chicken in the pan, ensure that the skin is as dry as possible. Pat the chicken pieces with paper towels to absorb any excess moisture. This step is crucial because moist skin will not crisp up nicely in the pan.

Prepare the Skin:

Chicken skin can get bunched up during shipping and handling. Before cooking, smooth out the skin and make sure each piece is covered evenly. Use toothpicks to secure the skin in place if needed. This step helps protect the meat from drying out while allowing the skin to crisp up.

Add Oil and Seasonings:

Rub the chicken skin with a thin layer of canola or extra-virgin olive oil. This helps with crisping and browning. You can also add your desired seasonings at this stage. Some popular options include salt, pepper, chili powder, or paprika.

Heat the Pan:

Use a cast-iron skillet or a similar oven-safe pan and heat it over medium to high heat. Add a couple of tablespoons of oil to the pan. You want the oil to be hot but not smoking.

Place Chicken Skin-Side Down:

Once the pan is hot enough, carefully place the chicken pieces into the pan, ensuring the skin side is facing down. This is crucial for achieving crispy skin. Do not move or pick up the chicken once it's in the pan, as this will disrupt the crisping process.

Cooking Time:

Let the chicken cook skin-side down for a sufficient amount of time. Depending on the size of your chicken pieces, this could be anywhere from 3 to 10 minutes. You should hear the chicken sizzling. The goal is to get the skin nice and crisp without burning it.

Flip and Finish Cooking:

Once the skin is crispy, use tongs or a spatula to carefully flip the chicken pieces. Finish cooking the chicken according to your recipe. If you are cooking thicker pieces of chicken, you may need to transfer the skillet to a preheated oven to ensure the meat is cooked through without burning the skin.

Remember, the key to achieving crispy chicken skin in a pan is to start with a dry bird, use sufficient heat, and give the skin enough time to crisp up without disturbing it during the cooking process.

Rest before frying

When making crispy chicken in a pan, it is important to let the chicken rest before frying. This is a crucial step in achieving the desired crispy texture and is often overlooked. Here are some detailed instructions and reasons why letting the chicken rest is essential.

Firstly, resting the chicken before frying allows the coating to hydrate and become slightly sticky. This is especially important if you are using a flour and buttermilk mixture or a breading. By letting the chicken rest, you give the coating time to adhere to the meat properly. If the chicken is placed directly into the hot oil without resting, the coating may slide off, resulting in an uneven and patchy crust.

Additionally, the resting period helps the flour coating achieve a paste-like consistency, which is key to crispiness. This paste-like consistency ensures that the exterior of the chicken will become golden and crispy when fried. A well-rested coating will also ensure that the chicken meat stays juicy and tender on the inside, creating a delicious contrast in textures.

Another benefit of letting the chicken rest is that it gives the oil time to heat up properly. If the oil is not hot enough when the chicken is added, the breading will absorb the oil, resulting in greasy chicken. By allowing the oil to reach the optimal temperature while the chicken rests, you can avoid this common mistake. Aim for a steady temperature of 350 degrees Fahrenheit for best results.

Moreover, resting the chicken helps to bring it to room temperature, which promotes even cooking. Frying cold chicken straight from the fridge can cause the oil temperature to drop, leading to uneven cooking and a less crispy exterior. By letting the chicken rest for about 30 minutes at room temperature, you ensure that the meat cooks evenly and the skin becomes nice and crispy.

Finally, resting the chicken gives you time to prepare any side dishes or sauces that you plan to serve with your meal. This ensures that your entire meal is ready at the same time and allows you to focus on achieving the perfect crispy chicken without rushing.

Frequently asked questions