Pan-Fried Chicken recipe – healthy & easy

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Pan-Fried Chicken recipe – healthy & easy

recipe image

Pan-fried chicken pairs well with a side of mashed potatoes and green beans. Cook the chicken in heart-healthy peanut oil for added flavor.

1
c.

all-purpose flour

1/2
c.

whole-wheat flour

1
tsp.

ground ginger

1/2
tsp.

hot paprika

1/2
tsp.

ground cinnamon

1/2
tsp.

freshly ground nutmeg

1/2
tsp.

fine sea salt

2


bone-in chicken breast halves

2


bone-in chicken thighs

2


chicken drumsticks

1/4
c.

peanut oil

  1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
  2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
  3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Pan-Fried Chicken

Becky Luigart-Stayner

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