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Buttermilk Fried Chicken with Spicy Honey Glaze
This classic Southern dish gets a sweet and spicy twist with the addition of a tangy honey glaze. Crispy fried chicken tossed in a spicy honey sauce is sure to satisfy your cravings.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
– Spicy Honey Glaze: 1/2 cup honey, 1 tbsp Dijon mustard, 1 tsp hot sauce
Instructions:
1. In a large bowl, whisk together buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper.
2. Add the chicken to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove the chicken from the marinade, letting excess liquid drip off.
5. Fry the chicken for 8-10 minutes or until golden brown.
6. Meanwhile, mix together honey, Dijon mustard, and hot sauce for the Spicy Honey Glaze.
7. Toss fried chicken in the Spicy Honey Glaze and serve immediately.
Cooking Time: 30-40 minutes
Garlic Parmesan Pan Fried Chicken
A crispy, savory twist on classic fried chicken, this recipe combines the richness of parmesan cheese and the pungency of garlic for a flavor-packed meal. With just a few simple ingredients and steps, you can create this mouthwatering dish at home.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1/2 cup grated parmesan cheese
– 2 tablespoons olive oil
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, shaking off excess.
3. Dredge floured chicken in panko breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat.
5. Fry breaded chicken for 3-4 minutes per side, or until cooked through and crispy.
6. Sprinkle minced garlic and parmesan cheese over the top of each piece.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Lemon Herb Pan Fried Chicken Thighs
A bright and citrusy twist on traditional pan-fried chicken, this recipe adds a burst of lemon flavor and freshness to crispy fried chicken thighs.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
– 1 cup all-purpose flour
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together lemon juice, olive oil, garlic, rosemary, salt, and pepper.
3. Dip each chicken thigh into the marinade, coating both sides evenly, then dredge in flour, shaking off excess.
4. Heat a large skillet over medium-high heat. Pan-fry chicken thighs for 5-6 minutes per side, or until cooked through.
5. Transfer the pan to the preheated oven and bake for an additional 10-12 minutes, or until crispy and golden brown.
Cooking Time: 20-22 minutes
Southern Style Buttermilk Fried Chicken
Southern Style Buttermilk Fried Chicken Recipe
A classic Southern favorite, this recipe yields crispy, juicy fried chicken with a tangy buttermilk twist. Perfect for family gatherings or casual dinner parties!
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper.
2. Add the chicken pieces to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove the chicken from the marinade, allowing any excess to drip off.
5. Dredge the chicken pieces in flour, shaking off excess.
6. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes per batch.
7. Drain on paper towels and serve hot.
Cooking Time: Approximately 20-25 minutes total (depending on the number of batches)
Cajun Spiced Pan Fried Chicken
Experience the bold flavors of Louisiana with this spicy pan fried chicken recipe, perfect for a quick weeknight dinner or game-day gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Cajun seasoning blend (containing paprika, garlic powder, onion powder, cayenne pepper, and thyme)
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 lemon, cut into wedges (optional)
Instructions:
1. In a shallow dish, mix together the Cajun seasoning blend.
2. Dredge each chicken breast in the spice mixture, coating evenly.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Add the coated chicken breasts to the skillet and cook for 5-6 minutes on each side, or until cooked through.
5. Remove from heat and let rest for 2-3 minutes before serving.
6. Serve hot with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Honey Sriracha Pan Fried Chicken Wings
Elevate your snack game with this sweet and spicy twist on classic chicken wings. Crispy, juicy, and bursting with flavor, these honey sriracha pan fried chicken wings are sure to please!
Ingredients:
– 2 pounds chicken wings
– 1/4 cup honey
– 2 tablespoons Sriracha sauce
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, Sriracha sauce, garlic powder, salt, and pepper.
3. Add chicken wings to the bowl and toss until fully coated.
4. Heat olive oil in a large skillet over medium-high heat. Add coated chicken wings and cook for 10-12 minutes or until crispy and cooked through.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 15-20 minutes
Tips:
– For extra crispy wings, pat dry with paper towels before cooking.
– Adjust the level of spiciness to your liking by adding more Sriracha sauce.
Rosemary Garlic Pan Fried Chicken Breasts
This recipe elevates classic chicken breasts with the bold flavors of rosemary and garlic, perfect for a weeknight dinner or special occasion. Crispy on the outside and juicy on the inside, these pan-fried chicken breasts are sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Season chicken breasts with salt and pepper.
4. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until cooked through.
5. Remove from heat and let rest for 5 minutes before serving.
6. Garnish with lemon wedges, if desired.
Cooking Time: 20-25 minutes
Korean Fried Chicken with Gochujang Glaze
A sweet and spicy twist on classic fried chicken, this Korean-inspired dish combines crispy fried chicken with a sticky gochujang glaze.
Ingredients:
– 2 lbs chicken pieces (drumsticks, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup gochujang paste
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic powder
– 1 tsp salt
– 1/4 cup vegetable oil
– Egg, beaten (for egg wash)
– Sesame seeds and chopped green onions (optional)
Instructions:
1. In a large bowl, mix together flour, cornstarch, and panko breadcrumbs.
2. In a separate bowl, whisk together gochujang paste, soy sauce, brown sugar, garlic powder, and salt.
3. Dip chicken pieces in the beaten egg, then coat in the flour mixture, shaking off excess.
4. Dredge coated chicken pieces in the gochujang glaze, making sure they are fully coated.
5. Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry chicken in batches until golden brown, about 5-7 minutes per batch.
6. Remove fried chicken from oil and place on paper towels to drain excess oil.
Cooking Time: About 20-25 minutes total, including frying time.
Crispy Pan Fried Chicken Schnitzel
Get ready to enjoy a crispy and juicy chicken schnitzel that’s sure to please! This classic German-inspired dish is made with tender chicken breasts pounded thin, coated in a light batter, and pan-fried to a golden brown.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1 egg, beaten
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– Lemon wedges and chopped parsley for serving (optional)
Instructions:
1. Pound the chicken breasts to a thickness of about 1/4 inch.
2. In a shallow dish, mix together flour, paprika, and garlic powder.
3. Dip each chicken breast in the beaten egg, then coat in the flour mixture, shaking off excess.
4. Dredge the floured chicken in panko breadcrumbs, pressing gently to adhere.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 3-4 minutes on each side, or until golden brown and cooked through.
6. Drain on paper towels and serve hot with lemon wedges and chopped parsley, if desired.
Cooking Time: About 12-15 minutes total
Greek Style Pan Fried Chicken with Lemon and Oregano
This recipe combines the classic flavors of Greece with a crispy pan-fried chicken dish, perfect for a quick and delicious meal. The brightness of lemon and earthiness of oregano add depth to this simple yet flavorful recipe.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tsp dried oregano
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together lemon juice, olive oil, oregano, garlic powder, salt, and pepper.
2. Add the chicken breasts to the marinade and toss to coat. Let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Pan-fry the chicken for 6-8 minutes per side, or until cooked through and golden brown.
6. Serve hot, garnished with lemon wedges and fresh oregano leaves if desired.
Cooking Time: 12-16 minutes
Smoky Paprika Pan Fried Chicken Drumsticks
Smoky Paprika Pan Fried Chicken Drumsticks Recipe
Get ready to elevate your chicken game with this addictive recipe! Crispy fried exterior gives way to juicy and flavorful drumsticks, smothered in a rich paprika-based sauce.
Ingredients:
– 4-6 chicken drumsticks
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 2 tablespoons smoked paprika
– 1 tablespoon honey
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each drumstick into the flour mixture, coating evenly.
3. Dip floured drumsticks into buttermilk, making sure they’re fully coated.
4. Dredge drumsticks in flour mixture again, pressing gently to adhere.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry drumsticks for 8-10 minutes or until golden brown and crispy.
6. In a small bowl, mix together smoked paprika and honey.
7. Remove fried drumsticks from oil and brush with the paprika-honey mixture.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Miso Butter Pan Fried Chicken
Elevate your fried chicken game with this savory recipe that combines the umami flavors of miso paste and rich butter.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp unsalted butter, softened
– 2 tbsp white miso paste
– 1 tsp garlic powder
– Salt and pepper to taste
– All-purpose flour for dredging
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together miso paste and butter until smooth.
3. Season chicken breasts with salt, pepper, and garlic powder.
4. Dredge each breast in flour, shaking off excess.
5. Pan-fry chicken in a non-stick skillet over medium-high heat for 5-6 minutes on each side, or until golden brown.
6. Brush miso butter mixture evenly onto both sides of the chicken breasts.
7. Transfer chicken to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
Cooking Time: Approximately 25-30 minutes
Enjoy your crispy, flavorful Miso Butter Pan Fried Chicken!
Jerk Spiced Pan Fried Chicken
Get ready to ignite your taste buds with this bold and flavorful recipe that combines the spicy heat of jerk seasoning with the crispy goodness of pan-fried chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– Salt and black pepper to taste
– 1 cup all-purpose flour
– 2 tbsp vegetable oil
Instructions:
1. In a shallow dish, mix together jerk seasoning, garlic powder, onion powder, paprika, and cayenne pepper.
2. Season the chicken breasts with salt and black pepper.
3. Dredge the chicken in flour, shaking off excess.
4. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
5. Add 2 chicken breasts to the skillet and cook for 5-6 minutes per side, or until cooked through.
6. Repeat with remaining chicken breasts.
Cooking Time: 12-15 minutes
Crispy Panko Crusted Pan Fried Chicken
This recipe yields juicy and flavorful chicken breasts coated with a crispy panko crust, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. In a shallow dish, mix together panko breadcrumbs, paprika, and garlic powder.
3. Dip each chicken breast in the breadcrumb mixture, coating evenly.
4. Add olive oil to the preheated pan and swirl to coat the bottom.
5. Place the breaded chicken breasts in the pan and cook for 5-6 minutes on each side or until golden brown and cooked through.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: 12-14 minutes total (6 minutes per side)
Herbed Pan Fried Chicken with Mushroom Gravy
Elevate your weeknight dinner game with this flavorful recipe that combines the richness of chicken and mushrooms with a hint of herbs. A perfect blend of savory and aromatic, this dish is sure to please even the pickiest eaters.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together olive oil, rosemary, thyme, salt, and pepper.
3. Dip each chicken breast in the herb mixture, coating evenly.
4. Pan-fry chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, sauté mushrooms and garlic in a separate pan with a little olive oil until tender.
6. Whisk together flour and a splash of water to make gravy, then add to the mushroom mixture.
7. Serve chicken with mushroom gravy spooned over the top.
Cooking Time: 25-30 minutes
Spicy Coconut Pan Fried Chicken
Elevate your fried chicken game with this spicy coconut twist! Crispy on the outside and juicy on the inside, these chicken pieces are infused with the warmth of Thai red curry paste and the creaminess of coconut milk.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup coconut milk
– 2 tbsp Thai red curry paste
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup panko breadcrumbs
– 2 tbsp vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together coconut milk, curry paste, salt, and pepper.
2. Add chicken pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oil in a large skillet over medium-high heat.
4. Remove chicken from marinade, allowing excess to drip off. Dredge in panko breadcrumbs, pressing gently to adhere.
5. Pan-fry chicken pieces for 5-6 minutes per side, or until golden brown and cooked through.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 15-20 minutes
Pan Fried Chicken Piccata with Lemon Caper Sauce
A classic Italian-inspired dish that’s both elegant and easy to make, this pan-fried chicken piccata is served with a bright and tangy lemon caper sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons capers, rinsed and drained
– Fresh parsley, chopped (for garnish)
Instructions:
1. Season the chicken with salt, pepper, and flour.
2. Heat butter in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
3. Add the chicken and cook for 2-3 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add white wine (if using) and lemon juice. Scrape up any browned bits from the bottom of the pan.
6. Stir in capers and cook for 1 minute.
7. Serve the chicken with the lemon caper sauce spooned over the top. Garnish with parsley.
Cooking Time: 15-20 minutes
Maple Dijon Pan Fried Chicken
Maple Dijon Pan Fried Chicken: Sweet and Savory Perfection!
This recipe combines the richness of maple syrup with the tanginess of Dijon mustard to create a mouthwatering pan-fried chicken dish. Perfect for a weeknight dinner or special occasion, this sweet and savory combination will impress anyone!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp garlic powder
– Salt and pepper to taste
– 2 cups all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. In a shallow dish, whisk together maple syrup, Dijon mustard, garlic powder, salt, and pepper.
3. Dip each chicken breast into the syrup mixture, coating both sides evenly.
4. Dredge coated chicken breasts in flour, shaking off excess.
5. Add 1-2 tbsp of vegetable oil to the preheated pan and fry the chicken for 5-6 minutes per side or until cooked through.
6. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your fried chicken game! This collection of 18 recipes features crispy pan-fried chicken dishes with bold and exciting flavors. From classic Southern-style buttermilk fried chicken to spicy Korean gochujang glaze, there’s something for everyone. Try your hand at garlic parmesan, lemon herb, or rosemary garlic, or spice things up with honey sriracha wings or cajun spiced chicken. Whether you’re in the mood for a savory mushroom gravy or a sweet and tangy maple dijon sauce, these recipes are sure to impress.
