How To Cook Pan Fried Chicken

For an easy, impressive meal, it’s hard to beat pan-fried chicken with pan sauce. With simple ingredients and the right cooking techniques, it’s a centerpiece dish that you can rely on for weeknight family meals, date nights or dinner parties. A variety of chicken pieces – from legs to thighs to breasts – can be used, so choose your favorite to customize the dish. Learning to cook the chicken itself, as well as the pan sauce, will give you two reliable techniques that you can use again and again. In this video, Chef Mike provides instructions that anyone can use to learn to cook pan-fried chicken with pan sauce – simply watch, learn and then try it in your kitchen! For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Pan-Fried Chicken with Pan Sauce Recipe
Yield: 4 servings

3 pounds whole chicken, cut into 8 pieces
1 teaspoon Italian blend seasoning
1 teaspoon garlic salt
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
1 ounce onions, small diced
1 teaspoon garlic, minced
4 ounces flour
6 ounces chicken broth
6 ounces heavy cream
4 ounces buttermilk
6 ounces (enough to brown the chicken) vegetable oil

1. Pre-heat oven to 350*F.
2. Rinse whole chicken, pat dry with paper towel and cut into 8 pieces.
3. Mix in a bowl the salt, Italian blend seasoning, garlic salt, onion powder, black pepper and smoked paprika.
4. Lightly coat each piece of the chicken with the seasoning mix.
5. Dip each piece of the chicken in the buttermilk and coat with flour. Place on a sheet pan.
6. In a large skillet heat the vegetable oil to a medium to high temperature and place the chicken pieces even in the skillet. Do not overcrowd.
7. Brown each piece of the chicken evenly on all sides. Reduce the heat to prevent chicken from getting to brown. Remove the chicken and put in a baking pan and place in the oven to finish cooking.
8. For the sauce, strain oil and save 1 ounce.
9. Heat saved oil and add the onions and garlic until translucent.
10. Slowly add the flour and make a blond roux.
11. Deglaze the pan with the chicken broth. Add heavy cream and simmer for 7-10 minutes. Add more chicken broth to adjust the consistency of the sauce if needed.
12. Strain sauce through a chinois or fine strainer.
13. Remove chicken from oven, place on warm plate for service. Sauce can be ladled over the chicken or served separately in a gravy boat.

This recipe serves well with mashed potatoes and corn on the cob.

If you have questions or comments about this video or recipe please leave them below.


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