Pan fried chicken is a weeknight staple in our house. It’s simple, quick, and oh-so-satisfying! Who doesn’t love crispy, golden-brown skin and juicy, tender meat? This recipe will teach you how to make perfect pan fried chicken every time, even if you’re a beginner. You don’t need any fancy equipment or ingredients, just a skillet and some basic pantry staples.
This method creates chicken that’s crispy on the outside, juicy on the inside, and bursting with flavor. Forget takeout – you’ll crave this homemade version! With this recipe, you can have a delicious and healthy meal on the table in under an hour. For more quick and easy meal ideas, check out our easy weeknight dinners.
Why this Pan Fried Chicken is Special
This pan fried chicken recipe stands out because it uses simple seasonings and techniques to achieve restaurant-quality results. No complicated brines or breading are required – just a few basic spices and a hot skillet. It’s all about mastering the fundamentals of pan frying for perfectly cooked chicken every single time.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp olive oil
Ingredient Substitutions
- Chicken: You can use boneless, skinless chicken thighs or breasts. Just adjust the cooking time accordingly. Boneless chicken will cook faster.
- Oil: Vegetable oil, canola oil, or avocado oil can be substituted for olive oil.
- Spices: Feel free to experiment with other spices like oregano, thyme, or cayenne pepper. Learn more about the different types of herbs and spices and how to use them.
Equipment Needed
- Large cast-iron skillet or heavy-bottomed skillet
- Tongs
- Meat thermometer
- Plate lined with paper towels
Step-by-Step Instructions
Preparing the Chicken
First, pat the chicken thighs dry with paper towels. This helps the skin crisp up nicely. Trim any excess fat or loose skin. If your chicken thighs are significantly different thicknesses, gently pound the thicker parts with a meat mallet to create a more even thickness. This will ensure even cooking.
Seasoning the Chicken
In a small bowl, combine the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the spice mixture evenly over both sides of the chicken thighs. Make sure to get into all the crevices. Even seasoning is key for flavorful chicken.
Heating the Skillet and Oil
Heat the olive oil in a large cast-iron skillet (or heavy-bottomed skillet) over medium-high heat. The oil is ready when it shimmers and a small drop of water sizzles when added to the pan. Don’t overcrowd the pan, which can lower the temperature and lead to soggy chicken. You might need to cook the chicken in batches, depending on the size of your skillet. For tips on choosing the right skillet, see our guide to skillets.
Pan Frying the Chicken
Carefully place the chicken thighs skin-side down in the hot skillet. Don’t move them around! Let them sear undisturbed for 6-8 minutes, until the skin is golden brown and crispy. Then, flip the chicken thighs and cook for another 5-7 minutes on the other side. Reduce the heat slightly if the skin is browning too quickly.
Checking for Doneness
The most accurate way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cut into the thickest part of a thigh. The juices should run clear, and the meat should be opaque throughout, not pink. For more information on chicken safety, check out this article from Healthline.
Tips and Variations
For perfectly pan fried chicken, avoid overcrowding the pan. Give each piece enough space to brown properly. Adjust the heat as needed – if the skin is browning too quickly, reduce the heat to medium. Once the chicken is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
Flavor Variations
Get creative with seasonings! For a garlic herb flavor, add minced garlic, dried oregano, and dried thyme to your spice rub. Lemon pepper chicken is another delicious option – use lemon zest, lemon juice, and black pepper. A smoky paprika rub is also a great choice. You can even marinate the chicken in buttermilk or yogurt for extra flavor and tenderness. Looking for more chicken recipes? Explore our collection of delicious chicken dishes.
Chicken Cut Variations
While this recipe uses bone-in, skin-on chicken thighs, you can use other cuts of chicken as well. Boneless, skinless chicken breasts will cook much faster – about 4-5 minutes per side. Chicken drumsticks and wings also work well; adjust cooking times as needed. For bone-in chicken pieces, use a meat thermometer to ensure they are fully cooked. Another helpful resource for cooking chicken can be found at Healthline.
Making it a Meal
Pan fried chicken is incredibly versatile. Serve it with classic comfort food sides like mashed potatoes and gravy, roasted vegetables, or a simple green salad. It’s also delicious with rice, quinoa, or couscous. For a lighter meal, pair it with a fresh summer salad and a side of grilled corn on the cob. The possibilities are endless! For some delicious side dish ideas, take a look at our side dish recipe collection.
Pan Fried Chicken: Easy & Delicious Weeknight Meal
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Pan-Fried Chicken recipe is crispy on the outside, juicy on the inside, and packed with flavor! Perfect for a quick and easy weeknight dinner. Serve it with your favorite sides for a satisfying meal.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 thighs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp olive oil
Instructions
- Prepare the Chicken: Pat dry with paper towels to remove excess moisture.
- Season: Mix salt, black pepper, paprika, garlic powder, and onion powder. Rub evenly over the chicken.
- Heat the Skillet: Heat olive oil in a cast-iron skillet over medium heat.
- Sear the Chicken: Place chicken thighs skin-side down and cook for 7-8 minutes until golden brown and crispy.
- Flip & Cook: Turn the chicken and cook for another 7-8 minutes. Cover and reduce heat, cooking for an additional 5 minutes until the internal temperature reaches 165°F (75°C).
- Rest & Serve: Transfer to a plate and let rest for 5 minutes before serving.
Notes
- Chicken Variations: Use boneless thighs or chicken breasts, adjusting the cooking time.
- Oil Alternatives: Swap olive oil for vegetable, canola, or avocado oil.
- Spices: Experiment with cayenne, thyme, or oregano for extra flavor.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet or oven at 350°F (175°C).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 piece (varies based on portioning)
- Calories: 250
- Sugar: 0g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg
Keywords: pan fried chicken, crispy chicken thighs, quick chicken dinner, easy chicken recipe, skillet chicken
Frequently Asked Questions
How do you pan fry chicken?
Pan frying chicken involves cooking it in a skillet with a small amount of oil over medium-high heat. The key is to sear the chicken skin-side down first to create a crispy crust, then flip it and cook until fully cooked through. Even cooking is important for both flavor and food safety.
How long does it take chicken to cook in a frying pan?
Cooking time depends on the cut of chicken and the thickness of the pieces. Bone-in, skin-on chicken thighs typically take 12-15 minutes. Boneless, skinless chicken breasts cook much faster, usually 4-5 minutes per side. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
What is pan-frying chicken mean?
Pan-frying means cooking food in a skillet with a small amount of oil over medium-high heat. It’s a quick and easy cooking method that creates a delicious crispy exterior.
Should you flour chicken before pan-frying?
You can flour chicken before pan-frying for extra crispiness. Dredge the chicken in seasoned flour, shaking off any excess, before placing it in the hot skillet. This creates a light, crispy coating.
Is it better to pan-fry chicken in butter or oil?
Butter adds great flavor, but it has a low smoke point. Oil is better for high-heat cooking. A combination of butter and oil gives you the best of both worlds: flavor and a higher smoke point.
Serving and Storing
Serve your pan fried chicken immediately for the crispiest skin. It’s delicious on its own or with your favorite sides. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which can make the chicken soggy. Instead, reheat it in a skillet over medium heat, or in a preheated oven at 350°F (175°C) until warmed through. This helps maintain some of that delicious crispiness.
Conclusion
This pan fried chicken recipe is a winner! It’s simple enough for a weeknight dinner, yet delicious enough for a special occasion. I hope you give it a try and enjoy the crispy skin and juicy meat. It’s truly a family favorite in our home. Don’t forget to share your experience and any variations you create – I always love hearing from fellow home cooks! Happy cooking!