Get ready to experience the most mouthwatering, golden-brown chicken that will have your family and friends begging for seconds! This Charless Pan Fried Chicken recipe is not just another chicken dish – it's a culinary masterpiece that transforms ordinary chicken thighs into a crispy, juicy sensation that will revolutionize your home cooking. With a secret buttermilk marinade and perfectly seasoned coating, this recipe promises restaurant-quality chicken right from your own kitchen, guaranteed to make every bite an unforgettable experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, marinate chicken thighs in buttermilk for at least 2 hours (preferably overnight) in the refrigerator to ensure tenderness and enhance flavor.
- Remove chicken from buttermilk and pat dry with paper towels, allowing excess liquid to be absorbed.
- In a separate shallow dish, mix all-purpose flour, paprika, garlic powder, salt, and black pepper to create a seasoned coating mixture.
- Dredge each chicken thigh thoroughly in the seasoned flour mixture, ensuring complete and even coverage on all sides.
- Heat vegetable oil in a large heavy-bottomed skillet or cast-iron pan to approximately 350°F (175°C), maintaining consistent temperature for even cooking.
- Carefully place coated chicken thighs into the hot oil, ensuring they are not overcrowded in the pan.
- Fry chicken for 12-15 minutes per side, turning only once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from oil and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
- Let chicken rest for 5-10 minutes before serving to allow juices to redistribute and ensure maximum moisture.
- Serve hot with your favorite side dishes like mashed potatoes, coleslaw, or green vegetables.
Tips
- Marinating is Key: Allow the chicken to soak in buttermilk for at least 2 hours, or ideally overnight. This technique ensures incredibly tender and flavorful meat.
- Temperature Control: Use a cooking thermometer to maintain oil at 350°F for consistent, crispy results without burning.
- Don't Overcrowd: Fry chicken in batches to maintain oil temperature and ensure even browning.
- Pat Dry Thoroughly: Remove excess buttermilk before coating to help the flour adhere better and create a crispier crust.
- Let it Rest: Always allow the chicken to rest after cooking to redistribute juices and maintain maximum moisture.
- Oil Selection: Use vegetable oil or a neutral oil with a high smoke point for the best frying results.
- Check Internal Temperature: Always ensure chicken reaches 165°F internally for safe consumption.
Nutrition Facts
Calories: 611kcal
Carbohydrates: 24g
Protein: 25g
Fat: 44g
Saturated Fat: 9g
Cholesterol: 86mg