Pan Fried Chicken Recipe

Let me clarify that this is a pan fried chicken recipe, NOT a deep fried chicken recipe. This won’t turn out like the extra greasy KFC chicken is or was (whatever they’re trying to be nowadays. No offense KFC – I still like your coleslaw!). I like deep fried foods, but I’m choosy as to which food I’d rather deep fry or not.

My pan fried chicken is to-the-point easy, flavorful, and moist. This chicken is so versatile; it’s a great complement to any pasta or rice dish. I especially love this with my heavenly angel hair pasta. It just makes the dish sexier! Slice up the chicken when they’re done, and voila, your boring pasta or rice dish just seems so much more attractive. (No, my angel hair pasta is in NO way boring!)

You’ll want to try this pan fried chicken recipe’you know you want to and your pasta/rice dish will love you for it!

Pan Fried Chicken Recipe

Ingredients

Yield: 4 servings

• 4 pieces chicken thigh or whole leg – boneless and skinless
• 1 tblsp seasoned salt (I like McCormick’s mixes)
• 1 tblsp lemon pepper (I use Lawry’s, yes I’m picky)
• 1/4 tsp white pepper
• oil
• lemon
• salt

Directions

1. Clean the chicken with water and a bit of lemon and salt. Cut off excess fat.
2. Cut chicken into sizable pieces to fry in a pan. Pat dry chicken and put aside.
3. In a large zip lock bag, mix seasoned salt, lemon pepper and white pepper together.
4. Put a piece of chicken into the bag and shake. Make sure the entire piece of chicken is covered with the seasoning.
5. Repeat for the rest of the chicken pieces.
6. Let all the seasoned chicken pieces sit for 15 minutes.
7. Heat pan with a bit of oil.
8. Over medium heat, put chicken into the pan. Fry about 10 minutes each side. Cover the pan if oil is splattering.
9. Juices from the chicken will start to form. To dry all the juices, turn heat to high and brown the chicken for another 5 minutes on each side.
10. Cool chicken on a plate or rack.
11. Slice chicken. Add onto your favorite pasta or rice dish.

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