How to Make Pan Fried Chicken

Co-authored by Jessica Gibson

If you love the idea of homemade fried chicken but don't want to heat a pot full of oil, pan-fry it instead! Cut a whole chicken into pieces and coat them with a flavorful seasoning mix. Then cover the chicken in an egg mix and flour before you fry them in a little shortening on the stove. Even though you're using a small amount of shortening, the chicken will become crispy on the outside and tender on the inside.

Ingredients

1 4 lb (1.8 kg) whole chicken
2 tablespoons (33 g) of kosher salt
2 tablespoons (13.5 g) of Hungarian paprika
2 teaspoons (4 g) of garlic powder
1 teaspoon (2 g) of cayenne pepper
3 eggs
2 cups (470 ml) of milk
1 1/2 cups (187 g) of all-purpose flour, for dredging
Vegetable shortening, for frying

Makes 3 to 4 servings

Part 1

Part 1 of 3:

Seasoning

1
Cut the chicken into about 8 pieces. Set a 4 lb (1.8 kg) chicken on a cutting board. Use a sharp chef's knife to cut the chicken into separate pieces. You should have drumsticks, thighs, wings, and breasts.^{[1]
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- If the chicken breasts are large, cut them in half so they fry faster.
- To save time, purchase a cut-up chicken. You'll need around 4 pounds (1.8 kg) of pieces.
Variation
For extra-tender chicken, you can coat the chicken pieces in buttermilk. Refrigerate the chicken in buttermilk for 12 to 24 hours. Then drain the pieces and continue with the recipe.
2
Put the pieces in a sealable bag with the spices. Place the chicken pieces in a sealable plastic bag and add 2 tablespoons (33 g) of kosher salt, 2 tablespoons (13.5 g) of Hungarian paprika, 2 teaspoons (4 g) of garlic powder, and 1 teaspoon (2 g) of cayenne pepper.^{[2]
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- You can substitute your favorite poultry seasoning mix. You'll need to use 5 tablespoons (75 g) of seasoning.
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3
Shake the bag and refrigerate the chicken for up to 24 hours. Seal the bag shut and shake the chicken so the pieces are coated with the spices. Then put the bag in the refrigerator and chill the chicken overnight or up to 24 hours.^{[3]
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- Chilling the chicken will intensify the flavor.

Part 2

Part 2 of 3:

Dredging

1
Set up a wire rack on a sheet and get out shallow bowls. Place a wire rack on a rimmed baking sheet next to your frying station. This is where you'll set the chicken pieces until they're ready to pan-fry. You'll also need to put 2 shallow bowls next to the stove.^{[4]
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2
Put the flour in 1 bowl and combine the milk with eggs in another bowl. Put 1 1/2 cups (187 g) of all-purpose flour into 1 of the bowls. Then crack 3 eggs into the other bowl and pour in 2 cups (470 ml) of milk. Whisk the eggs with the milk until they're incorporated.^{[5]
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Variation
If you prefer even crunchier pan-fried chicken, replace the all-purpose flour with cornmeal or breadcrumbs.
3
Dip the chicken in the egg mixture and flour until the pieces are coated. Remove the chicken pieces from the refrigerator and take them out of the bag. Lower each piece into the egg mixture and then lift them up so the excess mixture drips back into the bowl. Then place the chicken into the flour and roll it so each piece is coated. Set the chicken on the wire rack.^{[6]
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- It's important to shake off the excess flour because too much breading will make the chicken soggy as it pan-fries.

Part 3

Part 3 of 3:

Pan-Frying

1
Melt ¹⁄₃ inch (0.85 cm) of shortening in a skillet. Place enough shortening into a skillet so it comes ¹⁄₃ inch (0.85 cm) up the side once it melts over low heat. Use a heavy frying pan or cast-iron skillet.^{[7]
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2
Heat the shortening to 325 °F (163 °C). Insert a frying thermometer on the side of the skillet so the tip is in the melted shortening. Turn the burner up once the shortening has melted and continue to heat it until it reaches 325 °F (163 °C).^{[8]
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- The shortening shouldn't go over 325 °F (163 °C) or it will burn.
3
Arrange the chicken pieces in the skillet. Lay the breast pieces and drumsticks around the outer edge of the pan so the middle is empty. Then lower the thighs into the center.^{[9]
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- Once you add the chicken to the pan, the melted shortening should come halfway up the side of the pan.
- Since the thighs take the longest to cook, putting them in the hottest part of the pan (the middle) will help them cook faster.
4
Fry the chicken in the pan for 20 to 24 minutes. Leave the chicken to fry in the pan for 10 to 12 minutes. Then carefully flip each piece over using long-handled tongs. Since the temperature of the melted shortening will drop, you may need to turn the burner up towards medium-high. Fry the chicken until it reaches 180 °F (82 °C) with an instant-read meat thermometer.^{[10]
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- The temperature of the melted shortening should stay around 325 °F (163 °C).
5
Transfer the chicken to a clean wire rack so it drains. Set a clean wire rack on a rimmed baking sheet and use tongs to move the chicken from the pan to the rack. If you won't be serving the chicken right away, cover the pieces loosely with aluminum foil.^{[11]
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Tip:
If you drain the chicken pieces on a paper-towel lined plate, the chicken will become soggy.
6
Serve the pan-fried chicken. Sprinkle a little extra salt over the pieces and serve them immediately for the best texture. Consider serving the chicken with baked beans, potato salad, or coleslaw.^{[12]
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- Although leftover chicken won't be as crispy, you can refrigerate the pieces in an airtight container for up to 3 or 4 days.