Savory Pan-Fried Chicken with Hot Sauce

Savory Pan-Fried Chicken with Hot SauceRecipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.


Serves 4 (serving size: 2 thighs)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 312
Fat 13.6 g
Satfat 2.6 g
Monofat 6.2 g
Polyfat 3.4 g
Protein 35.8 g
Carbohydrate 9.6 g
Fiber 0.7 g
Cholesterol 208 mg
Iron 2.3 mg
Sodium 444 mg
Calcium 30 mg


8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 1/2 tablespoons canola oil
1 1/2 tablespoons hot sauce


1. Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4 teaspoon salt; top with hot sauce.


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