Paprika Chicken Pan Recipe

Introduction

This Paprika Chicken Pan recipe offers crispy, flavorful chicken pieces with a delightful blend of spices and a crunchy panko coating. Perfect for a satisfying dinner, it’s easy to prepare and sure to please the whole family.

Ingredients

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1 tablespoon paprika (Hungarian paprika preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko bread crumbs
• 1/2 cup vegetable oil, for frying
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Step 1: Pat chicken pieces dry with paper towels to remove excess moisture.
2. Step 2: In a bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and black pepper.
3. Step 3: Generously coat each chicken piece with the spice blend, pressing the seasoning into the meat to adhere well.
4. Step 4: Let the seasoned chicken rest for at least 15 minutes to allow flavors to develop; longer resting improves taste.
5. Step 5: Prepare a breading station by placing flour in one dish, beaten eggs in another, and panko bread crumbs in a third.
6. Step 6: Dredge each piece of chicken first in flour, then dip it into the beaten eggs, and finally coat it evenly with panko crumbs, pressing gently to stick.
7. Step 7: Arrange the breaded chicken on a wire rack set over a baking sheet to keep them crisp and ready for frying.
8. Step 8: Heat vegetable oil in a large skillet over medium-high heat. Test the oil by dropping in a breadcrumb; it should sizzle immediately.
9. Step 9: Fry chicken pieces in batches, cooking each side for 6 to 8 minutes until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
10. Step 10: Remove fried chicken from the skillet and place on a wire rack to drain excess oil and maintain crispness.
11. Step 11: Repeat frying steps until all chicken pieces are cooked.
12. Step 12: Serve the crispy paprika chicken immediately, garnished with chopped parsley and lemon wedges for a bright finish.

Tips & Variations

• Use Hungarian paprika for the authentic smoky flavor; sweet or smoked paprika work well too.
• For extra crunch, double coat the chicken by repeating the egg and panko dipping steps.
• To reduce oil absorption, make sure the oil is hot enough before frying but not smoking.
• Serve with a side of creamy mashed potatoes or a fresh green salad to balance the richness.
• Try adding a teaspoon of smoked paprika or cayenne pepper for a spicier version.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes to regain crispness. Avoid microwaving as it can soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken pieces for this recipe?

Yes, boneless chicken thighs or breasts can be used, but cooking times will be shorter—usually around 4-5 minutes per side. Be careful not to overcook boneless pieces to keep them juicy.

What if I don’t have panko bread crumbs?

If you don’t have panko, regular bread crumbs can work as a substitute, but the coating will be less crispy. For a similar crunch, you can pulse plain crackers or toasted bread in a food processor.

Paprika Chicken Pan Recipe

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★★★★★

4.6 from 60 reviews

Paprika Chicken Pan is a flavorful and crispy fried chicken recipe featuring a vibrant paprika-based spice blend. Each juicy chicken piece is coated in a seasoned flour, egg, and panko bread crumb mixture, then pan-fried to golden perfection. This recipe delivers a delightful combination of crispy texture and aromatic spices, perfect for a comforting meal with a tangy lemon garnish.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Hungarian-inspired

Ingredients

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Chicken and Spice Rub

• 1 whole chicken (about 3–4 pounds), cut into 8 pieces
• 1 tablespoon paprika (Hungarian paprika preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Breading Station

• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko bread crumbs

For Frying and Serving

• 1/2 cup vegetable oil, for frying
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Dry the chicken: Pat chicken pieces dry thoroughly with paper towels to remove excess moisture, which helps the breading adhere better and ensures crispy frying.
2. Prepare the spice blend: In a bowl, whisk together paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper if using, salt, and black pepper until well combined.
3. Season the chicken: Generously coat all chicken pieces with the prepared spice blend, pressing the spices onto the surface to adhere firmly for maximum flavor.
4. Rest the seasoned chicken: Allow the seasoned chicken pieces to rest for at least 15 minutes to let the flavors penetrate and the coating to set.
5. Set up the breading station: Arrange three shallow dishes: one with all-purpose flour, another with beaten eggs, and the last with panko bread crumbs, ready for dredging the chicken.
6. Bread the chicken: Dredge each piece of chicken first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko bread crumbs, pressing gently to make sure the crumbs stick well.
7. Prepare for frying: Place the breaded chicken pieces on a wire rack set over a baking sheet to keep them from getting soggy before frying.
8. Heat the oil: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until a breadcrumb dropped into the oil sizzles immediately, indicating the oil is hot enough.
9. Fry the chicken: Fry the chicken pieces in batches, cooking each side for 6-8 minutes until golden brown and the internal temperature reaches 165°F (74°C), ensuring they are cooked through.
10. Drain excess oil: Remove fried chicken from the skillet and place on a wire rack to drain any excess oil, keeping the crust crispy.
11. Repeat frying: Continue frying the remaining chicken pieces in batches, following the same process, until all are cooked.
12. Serve: Serve the crispy paprika fried chicken immediately, garnished with chopped fresh parsley and lemon wedges for a fresh, flavorful finish.

Notes

• Resting the chicken with the spice rub enhances the depth of flavor.
• Hungarian paprika adds the best authentic flavor but any sweet paprika will work.
• Use a wire rack for placing breaded and fried chicken to maintain crispiness.
• Monitor oil temperature carefully to avoid burning the breading while ensuring chicken is cooked through.
• For extra crispiness, double coat chicken (repeat egg and panko step).
• Lemon wedges add a nice tangy brightness that complements the paprika spices.

Keywords: paprika chicken, fried chicken recipe, panko chicken, crispy chicken, Hungarian paprika chicken, pan-fried chicken