Keeping the Pan Fried Theme going. Today I am going to share how to make the best Pan Fried Chicken. I’m going to keep all the pleasantries to a minimum. Below you will find the recipe.
This recipe was inspired by Food & Wine
Ingredients
- 1 Tbsp of Black Pepper
- 1 Tbsp of Garlic Powder
- 1 Tbsp of Onion Powder
- 1 Tbsp of Cayenne Pepper
- 2 cups of Buttermilk
- 4 Chicken Thighs (Breasts will work also)
- 1 cup of all Purpose Flour
- ½ cup of Frying Oil
Instructions
- Put Buttermilk and Chicken in a bowl and toss leave for an hour or overnight to marinate.
- Combine Flour, and the seasonings in a bag
- Drain the buttermilk from the chicken making sure to get most of it off.
- Add the Chicken in the bowl of flour mixture and shake
- Heat oil in pan on medium high heat, add butter if you want
- Cook the chicken a couple at a time making sure not to overcrowd the skillet
- Make sure the chicken is cooked through (20 to 25 minutes or until internal temp is 165F
- Enjoy
Rob’s Opinion
I decided to start posting the different dishes and recipes that I cook during the week because one, I’ve been told I’m a pretty good cook. And two, I’m tired of finding recipes only to have to scroll through all of the unnecessary stuff to get to the ingredients and the steps to make the food. Not to mention the mountain of ads that pop up.
The recipes that I post on this blog are all recipes that I have cooked. So I will make sure I let you all in on what I do to the dish to enhance its flavors and truly make it one of a kind. If you enjoyed this dish, be sure to come back next week. Like always, if you have any questions leave a comment down below and I will do my best to answer it.
