Best Pan Fried Chicken Thighs With Pancetta Cream Over Confit Potatoes Recipes

Charles' Country Pan Fried Chicken image

Provided by Food Network

Time 8h20m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into 8 pieces
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour

Steps:

In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

Skillet-Fried Chicken image

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 6

1/2 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken
Vegetable oil

Steps:

In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g