How to Fry Chicken in a Pan: The Ultimate Guide

It might seem hard to fry chicken at home, but if you know what you’re doing, you can make juicy, golden brown chicken right in your own kitchen. This complete guide will teach you everything you need to know to fry chicken like a pro, from picking the right chicken cut to making sure it’s cooked just right.

Why Fry Chicken in a Pan?

Pan frying is one of the most popular and delicious ways to cook chicken Here are some of the benefits of frying chicken in a pan

• You get that irresistible crunch and texture—frying in a pan makes the breading very crispy and crunchy.

• Juicy and flavorful chicken – The chicken seals in its natural juices and flavors as it fries.

• It is quick and easy to fry something in a pan instead of an oven or deep fry it. It’s simple and fast.

• It takes less oil—frying in a pan is a bit healthier than deep-frying because it uses less oil.

• Easy cleanup – Unlike deep frying, pan frying creates less mess and Cleanup is quicker.

• Full control over cooking – You can easily control the temperature and cook time when pan frying.

Choosing the Right Chicken Cut

You can pan fry just about any cut or piece of chicken, but some work especially well:

• Boneless, skinless chicken breasts – A quick-cooking, versatile option perfect for weeknight meals. Pound them to an even thickness for best results.

• Chicken thighs – Juicy dark meat that stays moist when fried. Bone-in or boneless, skin-on or off.

• Chicken drumsticks – These small dark meat pieces with bones stay very moist and pack great flavor.

• Chicken wings or wingettes – Excellent for appetizers; they get extra crispy in the pan.

• Chicken tenders or strips – Made for easy, fast pan frying. Great for kids and dipping sauces.

Ingredients You’ll Need

Gather these essential ingredients before you start frying:

• Chicken – Fresh, good quality chicken ensures the best flavor and texture

• Flour – All-purpose flour is the most commonly used for breading chicken. You can experiment with other flours too.

• Eggs – Eggs help the breading adhere tightly to the chicken.

• Milk or buttermilk – Dip chicken in this before the egg wash for extra moisture and flavor.

• Spices and seasonings – Salt, pepper, paprika, garlic powder, onion powder, etc.

• Oil – Use a high heat oil like vegetable, canola or peanut oil.

Prep Steps for Perfectly Fried Chicken

Proper prep ensures your fried chicken turns out crispy and delicious. Follow these steps:

1. Pat the Chicken Dry

Excess moisture prevents the breading from crisping up properly. Gently pat the chicken pieces dry with paper towels.

2. Season the Chicken

Season both sides of the chicken generously with salt, pepper and any other spices you want. This adds lots of flavor.

3. Set Up a Breading Station

You’ll need three shallow bowls or pans for this process:

• Bowl 1: All-purpose flour mixed with spices
• Bowl 2: Eggs + milk or buttermilk, whisked
• Bowl 3: Plain flour for coating

4. Bread the Chicken

After seasoning, dip each piece of chicken in flour (Bowl 1), then egg wash (Bowl 2), and back into the flour (Bowl 3). Do this right before frying.

Heating the Oil Properly

Properly heating the oil is one of the most important steps for achieving crispy fried chicken. Here’s how to do it:

• Use a heavy pan like cast iron or carbon steel so the oil gets hot evenly.

• Pour at least 1/2 inch of oil in the pan – enough to come 1/3 to 1/2 way up the chicken.

• Heat the oil to 325-350°F over medium-high heat. Use a deep fry thermometer if possible.

• Test the oil by sprinkling a little flour in it. If it sizzles, pops and browns, it’s ready!

Frying the Chicken to Perfection

Once your oil is hot, it’s time to fry! Follow these tips:

• Gently add just a few pieces of breaded chicken at a time so the oil stays hot. Don’t overcrowd.

• Fry for about 3-5 minutes per side until golden brown. White meat takes less time than dark.

• Flip carefully with tongs or a slotted spatula. Let the chicken finish cooking through on the other side.

• Check internal temperature with a meat thermometer to ensure doneness. Chicken should reach 165°F.

• Drain the fried chicken on a paper towel lined plate or wire rack. Let it rest for 5 minutes before serving.

Cleaning Up After Frying

Properly storing and disposing of the frying oil is important. Here are some tips:

• Allow the oil to fully cool before moving or storing it.

• Store oil in an airtight container in a cool, dark place. Strain out any leftover breading pieces first.

• Oil can be reused for frying 2-3 more times. Discard if it smells bad, smokes early, or gets very thick and viscous.

• Never pour hot or warm oil down the drain. Dispose of it safely once fully cooled.

Serving Your Crispy Fried Chicken

That first bite of hot, crispy fried chicken is hard to beat! Here are some tasty ways to serve it:

• On a platter with classic Southern sides like mashed potatoes, biscuits, coleslaw, baked beans or mac and cheese.

• In between slices of bread or buns for delicious fried chicken sandwiches.

• Chopped or shredded over salads, pasta, nachos or homemade pizzas.

• As an appetizer with dipping sauces like ranch, BBQ sauce, honey mustard or hot sauce.

• With waffles, pancakes or French toast for a fabulous chicken and waffles dish.

However you choose to serve it, be sure to enjoy your crispy pan-fried chicken right away while it’s fresh and hot! Leftovers can be stored in the fridge for 2-3 days and reheated in the oven or air fryer.

Tips for Perfectly Fried Chicken Every Time

Frying chicken at home does take some practice. Follow these tips for the best, crispiest results:

• Maintain the oil temperature between 325-350°F.

• Use a thermometer to ensure chicken is fully cooked to 165°F.

• Let oil fully preheat before adding chicken so breading crisps fast.

• Blot chicken dry before breading to prevent a soggy coating.

• Breading should fully coat chicken on all sides with no gaps.

• Fry in batches and don’t overcrowd the pan which lowers oil temp.

• Let chicken rest before biting in so juices redistribute evenly.

• Store leftovers properly in a sealed container in the fridge.

Common Questions

What type of oil is best for frying chicken?

Neutral tasting oils like vegetable, canola or peanut work well. They have high smoke points. Avoid olive oil which can burn.

What temperature should I fry chicken at?

Heat oil to 325-350°F. Use a deep fry or candy thermometer for accuracy.

Can I bake fried chicken instead?

Yes, baked “fried” chicken uses less oil and you bake it at 425°F on a wire rack over a sheet pan. Spray chicken with oil before breading.

Why is my fried chicken soggy and mushy?

Chicken didn’t dry fully before breading, oil wasn’t hot enough, or too many pieces were fried at once lowering oil temp.

How do I reheat leftover fried chicken?

Reheat in a 400°F oven or air fryer at 360°F for best texture. Eat within 3-4 days. Re-frying makes it more greasy.

Get Frying!

Now that you’re armed with all the tips and tricks for how to fry chicken right at home, it’s time to get frying! With the right prep, temperature control and technique, you’ll be serving up the crispiest, crunchiest, juiciest and most flavorful fried chicken ever in no time.