Pan-Fried Chicken(100 Portions)
Juicy pan-fried chicken quarters with flavorful seasoning, crispy exterior, and tender meat, perfect for family dinners or large gatherings seeking hearty comfort food.
Ingredients
Instructions
- Roll chicken pieces in flour mixed with salt, pepper, and paprika.
- Pan-fry the coated chicken in a mixture of melted shortening and melted margarine until browned.
- Transfer the chicken to the oven and bake until fully cooked and tender.
Tips & Substitutions
For a crispier coating, let the flour mixture rest for 10-15 minutes before frying. You can substitute the flour with gluten-free flour if needed. Experiment with spices, adding garlic powder or cayenne for extra flavor. If using frozen chicken, ensure it is fully thawed before coating to achieve an even cook. This recipe can be a great base for Chicken Tarts.
Serving Suggestions
Serve the pan-fried chicken with classic sides like mashed potatoes, coleslaw, or cornbread for a hearty meal. It pairs beautifully with Chicken Tarts for a delightful twist. Consider garnishing with fresh herbs or a squeeze of lemon to brighten the dish. A side of sautéed vegetables or a light salad can also complement the richness of the chicken.
Storage & Reheating
Leftover pan-fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This helps maintain the crispiness of the coating. Avoid microwaving if possible, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pan-Fried Chicken(100 Portions) contains roughly 4438 calories, with 1g protein, 2g carbohydrates, and 501g fat. Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, the skin adds flavor and helps retain moisture. If you choose skinless, ensure to marinate the chicken in a seasoned mixture for a few hours before coating to enhance flavor and juiciness.
How long should I bake the chicken in the oven?
Bake the chicken in a preheated oven at 375°F for about 25-30 minutes or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy, and let the chicken rest for a few minutes before serving to allow the juices to redistribute.
What can I do if the coating is not crispy?
If the coating isn’t crispy, ensure the oil is hot enough before frying; too low heat can lead to sogginess. You can also double-coat the chicken by dipping it in the flour mixture twice for extra crunch. Letting the coated chicken sit for a while before frying can also help achieve a better crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).