CRISPY PAN FRIED CHICKEN RECIPE

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunchy texture.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more cost-effective and have a longer shelf life.

Rub the chicken thighs with 1 tablespoon of salt and 0.5 tablespoon of black pepper using clean gloves.

Let the seasoned chicken sit for 1 hour.

Coat the chicken in 1 cup of plain white flour.

Heat 6 tablespoons of peanut oil in a pan over medium heat.

Place the chicken skin side down in the pan and pan fry for 10 minutes.

Flip the chicken and cook for another 10 minutes on the other side.

Cover the pan with a lid and reduce the heat to medium-low for an additional 10 minutes.

Increase the heat to crisp up the skin for the final 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens