Paprika Chicken Pan Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain excess oil: Remove fried chicken from the skillet and place on a wire rack to drain any excess oil, keeping the crust crispy.
- Repeat frying: Continue frying the remaining chicken pieces in batches, following the same process, until all are cooked.
- 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
Find it online: https://familyfavplates.com/paprika-chicken-pan-recipe/
