Savory Pan-Fried Chicken with Hot Sauce

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.

Yield: Serves 4 (serving size: 2 thighs)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 13.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 3.4g
  • Protein: 35.8g
  • Carbohydrate: 9.6g
  • Fiber: 0.7g
  • Cholesterol: 208mg
  • Iron: 2.3mg
  • Sodium: 444mg
  • Calcium: 30mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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