We are about a month into the new house, and I think the pots and pans are starting to feel like they have a purpose again. And I’m starting to settle into settled-ness, and feeling like myself again. Which means food on all counts.
Since it’s springtime Jacob and I are trying to keep summer lake trips in our bathing suits in mind while we eat, BUT we still are eating some of our favorite things. One of his favorites that I have never made much is fried chicken. My mom never fried anything growing up. Baked cornflake crusted chicken, grilled chicken, baked chicken and rice, but not fried chicken. Being raised in the South, Jacob grew up with fried food as his comfort food. So, I thought I’d start out small, and try to learn how to make good pan-fried chicken.
For lots of you, this is probably nothing new, but it is for me, so it must be for someone else, too, right??
Here is the recipe I ended up with that he thinks is really good, so that’s a start.
I tried a few times, with different oils, and came to the conclusion that canola oil does it for me. Crispier, mostly. Olive oil isn’t too bad, but makes the chicken a little soggier. No bueno.
I also have tried pan frying chicken breasts before, but am not a big fan. Boneless, skinless chicken thighs are our favorite. The flavor is soooo rich and yummy, besides the fact that the cost is a little easier on the budget. Side bonus!
So, here are the specs:
Pan Fried Chicken Thighs
4 boneless skinless chicken thighs
about 2 cups whole milk
about 2-3 cups Italian bread crumbs
about 3/4 cup parmesan
generous splashes of salt and pepper
Canola oil or vegetable oil for frying
Start heating the oil up first off. I have an electric stove, so it takes a little bit for the pan and oil to get hot enough. I put about a quarter to a half cup or so in the pan, turn the eye to medium-high, and do the rest of the prep.
Mix the dry ingredients together in a bowl.
Pour the milk into a separate bowl. Rinse the thighs and pat dry with paper towel.
Dip the thighs in the milk, then drench in the breading mixture.
Test to see if your oil is hot enough by dipping your hand in water and spritzing a couple drops in. If it pops, it’s ready.
Place the breaded thighs in the pan, and put a splatter screen over it, so it doesn’t burn anyone or get your stove dirtier than it has to.
Leave them alone for a few minutes, to make sure the bottoms are nice and brown, then flip them to brown the other side.
Make sure both sides are done, and take them off the heat. Let them set for just a minute or so and serve up! The thighs will be delicious and juicy with a crisp crust.
I served it with a baked sweet potato and roasted asparagus to give us a little color. And it’s delicious, if I do say so myself. 🙂