Pan-Fried Chicken

  • detailaddict Posted: 08/03/09
    Worthy of a Special Occasion

    Well once again I had to go outside this website to find the recipe to review, but here I am. This was just ok; after reading the recipe over several times I could have sworn it said to cover the chicken while cooking, so I did. The result was rather soggy chicken but the breading did not seem all that substantial anyway. I cut the total amount of flour to 1 cup (and still had a lot to throw away) and used half oat flour, but this should not have made a difference, and I did not have bone-in chicken breasts so I used 3 thighs and 4 drumsticks. Most of the oil had been absorbed by the time they were done cooking; next time I will keep the oil on medium-high heat for a couple of turns of the chicken before reducing the temperature. I may also dredge the chicken pieces in egg before applying the second flour coating to help make it more substantial. I will likely try again just for the sake of cooking it uncovered but I doubt it will be much better.

  • Bunnie Posted: 05/31/09
    Worthy of a Special Occasion

    A little more time consuming than I expected, but the chicken was absolutely delicious. I've made the other CL oven fried chicken recipes...this one is by far our favorite. I added ground red pepper and chili powder to make it a little spicier.

  • MichelleS Posted: 06/04/09
    Worthy of a Special Occasion

    This was just ok. The chicken was pretty moist but the breading was not crispy and quite bland for sure. I really did not enjoy eating it but did not want to waste it. There are many other recipes for healthy versions of fried chicken that are much better than this was.

  • dressagehopeful Posted: 12/10/09
    Worthy of a Special Occasion

    I've made fried chicken for years and years, including every light version I could find. Now I have made this recipe at least 10 times, and I've tried other recipes in between. I am always reminded of how much better it is than other recipes, even those that are not light Yes, it takes some time and some room in the frig. It helps if you have a frig in the garage. You can shorten the refrigerator time, if necessary. Also, I add peanut oil to cover the bottom of the pan, for better cooking. It doesn't absorb much. You do need to turn it every 5 minutes. I do five each twice front and back, then I turn all pieces on the side for 5 and on the other side for 5. I love fried chicken, and this recipe lets me keep eating it! I'm sure you could use different seasonings in the flour if you wish. By the way, over the many times I've made it, I've learned to increase the salt in the flour/spice mix quite a bit! If you're short salt (taste while cooking), salt as cooking.

  • DavidC Posted: 06/12/09
    Worthy of a Special Occasion

    This is nothing special and there are easier oven baked chicken recipes that are much better and healthier. Breading is bland and not crisp.

  • VaBelle35 Posted: 05/24/09
    Worthy of a Special Occasion

    I like this recipe and will make it again. I followed it exactly as written and it came out perfectly. I will say that you can really smell the cinnamon while you are preparing it and even moreso while it's cooking, but you don't taste it. However, it that would bother you, just leave the cinnamon out and use the rest of the spices.

  • KarenNC Posted: 08/10/09
    Worthy of a Special Occasion

    I loved this chicken. I was so happy to find a fried chicken recipe that I liked to eat that doesn't make me feel guilty.

  • zeppelin1977 Posted: 06/04/09
    Worthy of a Special Occasion

    This was the best (and healthiest) fried chicken I have ever run across! I'm a mother of 3 boys all under 8 years old and my days are pretty busy, but this recipe was simple and the results were fabulous. This went in my favorites recipe box!

  • ckglitefan Posted: 06/29/09
    Worthy of a Special Occasion

    This was really really good. I was unsure based on some reviews, but mine turned out relatively "crispy" and very flavorful. It definitely is not a week night meal for our family as it was a lot of prep and make ahead work but it was worth it!! We had it with the potato salad that was pictured with it on the cover, yum!

  • Tippyj Posted: 01/18/10
    Worthy of a Special Occasion

    My husband & I enjoyed this recipe. The flavors of the spices were very subtle. It does take some time to do so it is best for a day when you can stick close to home.

  • MLMacklin Posted: 10/25/10
    Worthy of a Special Occasion

    Completely lacking in flavor. Soggy. A wasted effort! The Oven Fried Chicken is much better.

  • JessicaLuu Posted: 06/08/10
    Worthy of a Special Occasion

    I thought this was pretty good. I would definitely add more hot paprika to the breading next time, because I did find it a tad bland. I love anything cooked in peanut oil.

  • JulezPower Posted: 02/27/11
    Worthy of a Special Occasion

    Waste of time. The seasonings were dry and flavorless. Needs more salt and flavor.

  • myrecipestest Posted: 09/28/11
    Worthy of a Special Occasion
    new york, NY

    This is just an Outstanding recipe

  • jayashreemr0mr Posted: 09/23/11
    Worthy of a Special Occasion

    This is just ok.

  • Runahee Posted: 10/28/11
    Worthy of a Special Occasion

    Takes time but worth eating a Delicious one...

  • karateKID1194 Posted: 03/08/13
    Worthy of a Special Occasion

    looks very yummy...too bad JHilmer wont let me try it.

  • NewProduser9876 Posted: 09/27/12
    Worthy of a Special Occasion

    Good recipe

  • ajknightfan Posted: 09/30/12
    Worthy of a Special Occasion

    I have not tried the Oven Fried, so I cannot compare, but we love this recipe. It seems a little work intensive, but it is really just time intensive - so plan ahead. We make whenever we want fried chicken.

  • CandaceCH Posted: 01/26/13
    Worthy of a Special Occasion

    This was my first ever attempt at fried chicken. It was good, but the cinnamon was kind of unexpected. I guess I expected something different, and this wasn't quite it. It's good though, but I think next time I'll try a different seasoning with the breading.

advertisement

More From Cooking Light