HOW TO MAKE THE PERFECT FRIED CHICKEN IN A PAN WITH LESS OIL

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

cayenne pepper

💰Cheaper: red pepper flakes

Red pepper flakes provide similar heat.

parsley

💰Cheaper: green onions

Green onions add freshness and color.

Remove excess fat from chicken leg quarters, being careful not to remove too much skin.

Squeeze lemon juice and vinegar over the chicken to wash it, then rinse and pat dry.

Butterfly the chicken by cutting around the bone to make it flatter for quicker cooking.

Season the chicken with less than 1 tablespoon of olive oil, 1.5 tablespoons of all-purpose seasoning, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1 teaspoon of paprika. Massage the seasoning under the skin for maximum flavor.

Let the chicken marinate for a while.

For the breading, mix 2 cups of flour with 1/2 teaspoon of black pepper, 1/2 teaspoon of all-purpose seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1 tablespoon of baking powder.

Heat oil in a pan to 350°F (175°C).

Bread the chicken by first coating it in the flour mixture, then dipping it in water to remove excess flour, and returning it to the flour mixture for a double coating.

Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan.

Fry the chicken for about 12 to 15 minutes on medium heat, turning occasionally to ensure even cooking and prevent one side from getting too dark.

After frying, remove the chicken and place it on a cooling rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens