How to fry chicken in a pan with oil

As the sun begins to set on a bustling week, the aroma of fried chicken beckons from the kitchen, promising comfort and nostalgia. Perhaps you’ve scoured your pantry, ready to recreate that perfect crispy golden-brown chicken you enjoyed at a family gathering or your favorite diner. But now, standing in front of the stove, you find yourself asking: how exactly do I fry chicken in a pan with oil? Worry not; the steps are simple yet crucial for achieving that juicy texture and delightful crunch.

To fry chicken in a pan with oil, season your chicken with salt and pepper or your preferred spices, then dredge it in flour. Heat enough oil in a skillet over medium-high heat until it shimmers, then carefully add the chicken pieces, ensuring not to overcrowd the pan. Fry for about 7-10 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C). Once done, let the chicken rest on a paper towel-lined plate to absorb excess oil before serving.

Frying chicken in a pan may seem simple, but attention to detail can make all the difference in the final outcome. Start by preparing your chicken–whether it’s thighs, breasts, or drumsticks–with a thorough seasoning that could include salt, pepper, garlic powder, or even a touch of cayenne for heat. Dredging the chicken in flour or a seasoned coating not only adds flavor but also contributes to that sought-after crispiness.

Next, choose a heavy skillet or frying pan, such as cast iron, that retains heat well. Pour in about an inch of oil–vegetable or peanut oil works best for frying due to its high smoke point–and heat it over medium-high heat. It’s essential to achieve the right temperature; you want the oil to shimmer but not smoke. A great trick is to drop a small amount of flour into the oil–if it sizzles immediately, you’re ready to fry.

Carefully place the chicken in the hot oil, ensuring there’s enough space between each piece to allow for even cooking. The chicken should sizzle upon contact with the oil. Fry for approximately 7-10 minutes per side; smaller pieces may cook quicker, while larger ones may need a bit more time. A digital meat thermometer can be invaluable here, ensuring the chicken reaches an internal temperature of 165°F (75°C).

After frying, transfer the chicken to a paper towel-lined plate to drain any excess oil and let it rest for a few minutes. This allows the juices to redistribute, resulting in tender, juicy chicken surrounded by that crispy coating everyone loves. Serve hot, and enjoy your homemade fried chicken that’s sure to impress family and friends!