Craving that irresistible crunch and juicy tenderness of fried chicken but don't want the fuss of deep frying? This skillet fried chicken recipe delivers all the flavor and satisfying texture you love, with less oil and easier cleanup! It's a perfect quick dinner idea, a delicious dish for a family meal, and surprisingly easy even for homemade cooking beginners. This recipe is one of the best recipes for achieving perfectly crispy, juicy chicken every time. Let's get cooking!
Ingredients:
- 8 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 ½ cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried thyme
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions:
Getting Started:
- Pat the chicken thighs dry with paper towels. This is crucial for achieving a crispy skin. Excess moisture is the enemy of crispiness!
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (if using), and thyme.
Brining the Chicken:
- In a separate bowl, pour the buttermilk. Add the chicken thighs and ensure they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for extra flavor and tenderness. The longer it marinates, the more flavorful and juicy your chicken will be.
Frying the Chicken:
- Heat about ¼ inch of vegetable oil in a large oven-safe skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
- Dredge each chicken thigh in the flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
- Carefully place the chicken thighs in the hot skillet, skin-side down. Avoid overcrowding the pan; work in batches if necessary.
- Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Reduce the heat slightly if the chicken browns too quickly.
Finishing Touches:
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
- For extra crispy skin, you can broil the chicken in the oven for 2-3 minutes, keeping a close eye to prevent burning.
Tips for the Best Skillet Fried Chicken:
- Don't overcrowd the pan: Overcrowding lowers the oil temperature, resulting in soggy chicken. Work in batches for best results.
- Use a thermometer: An instant-read thermometer ensures your chicken is cooked to a safe internal temperature of 165°F.
- Let the chicken rest: Allowing the chicken to rest for a few minutes before serving helps the juices redistribute, resulting in a more tender and flavorful piece of chicken.
- Adjust spices: Feel free to customize the spice blend to your liking. Add other herbs and spices such as rosemary, oregano, or chili powder.
Variations:
- Spicy Chicken: Increase the amount of cayenne pepper or add a dash of your favorite hot sauce to the buttermilk marinade.
- Herb-infused Chicken: Add fresh herbs like rosemary, thyme, or sage to the flour mixture for an aromatic twist.
- Lemon-Pepper Chicken: Add lemon zest and freshly ground black pepper to the flour mixture for a zesty flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 15-20g
This skillet fried chicken recipe is a simple yet satisfying meal that's perfect for a weeknight dinner or a casual weekend gathering. The crispy skin, juicy meat, and flavorful seasoning make it a crowd-pleaser for everyone. Enjoy!