re: Pan Fried Chicken

I keep it pretty simple when it comes to fried chicken. I do like to brine it when I have the time but I didn't on this batch (a simple brine w/ half salt, half sugar and whatever other seasonings you might want to add).

Season some flour with salt, black pepper and a little paprika. Rinse the chicken, leaving it wet, season it directly with a little salt/ black pepper, toss it into the flour and coat well. The coated chicken goes into a pan with about 3/8 to 1/2 inch of oil, which has been preheated on a medium fire.

I always put it in skin side down, to start, although one thigh didn't end up that way. I was doing this outside, wearing flip flops and some critter (I'm gonna say a lizard but I didn't really see what it was) ran across my foot and for a second, I didn't care if that piece of chicken went in skin side down, skin side up or if it went in the pan at all. Once the chicken is all in the pan, put a lid on it.

These were pretty big thighs. I let them cook, skin side down, for 15 minutes. Check them, about 7 or 8 minutes in, to see how they're browning and adjust your fire if needed. After 15 minutes, flip the chicken and cook it, covered, for another fifteen minutes.

You want your try and set your heat at a temp that will achieve that golden brown color, within the 15 minutes per side. On the burner that I was using, I dropped the chicken on a medium fire and adjusted it down a bit once the chicken was in.

If you like spicier chicken, you can adjust your seasonings to suit. Also, if I have a lot of chicken to fry, I usually deep fry it. It's quicker and easier. Pan fried is better, though, in my opinion.