Ingredients

1 whole chicken (about 3-4 pounds), cut into 8 pieces

1 tablespoon paprika (Hungarian paprika preferred)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups panko bread crumbs

1/2 cup vegetable oil, for frying

1 lemon, cut into wedges (for serving)

Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Pat chicken pieces dry with paper towels to remove excess moisture.

Step 2: In a bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and black pepper.

Step 3: Generously coat the chicken pieces with the spice blend, pressing the mixture firmly to adhere to the surface.

Step 4: Let the seasoned chicken rest for at least 15 minutes to allow the flavors to develop; longer resting enhances taste.

Step 5: Prepare a breading station with three dishes: flour in the first, beaten eggs in the second, and panko bread crumbs in the third.

Step 6: Dredge each chicken piece first in the flour, then dip into the beaten eggs, and finally coat thoroughly with panko crumbs, pressing gently to adhere.

Step 7: Place the breaded chicken pieces on a wire rack over a baking sheet to keep them crisp before frying.

Step 8: Heat vegetable oil in a large skillet over medium-high heat until a breadcrumb sizzles immediately when added, indicating the oil is hot enough.

Step 9: Fry the chicken in batches to avoid overcrowding, cooking for 6-8 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached.

Step 10: Remove the chicken from the skillet and place on a wire rack to drain excess oil and keep crispiness.

Step 11: Repeat frying with remaining chicken pieces until all are cooked through.

Step 12: Serve immediately, garnished with fresh parsley and lemon wedges for a bright finish.

Tips & Variations

For a milder flavor, omit the cayenne pepper or reduce the amount to suit your taste.

Use Hungarian paprika for authentic smoky flavor; regular paprika works well too.

For extra crispy chicken, double coat the pieces by repeating the egg and panko steps.

Serve with your favorite dipping sauce, such as garlic aioli or spicy mayo, for added richness.

To bake instead of fry, place breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 35-40 minutes, turning halfway.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces can be used, but reduce the cooking time to avoid drying out the meat. Check for an internal temperature of 165°F (74°C) to ensure doneness.

What side dishes pair well with Paprika Chicken Pan?

This chicken pairs wonderfully with simple sides like roasted vegetables, mashed potatoes, a crisp green salad, or steamed rice to balance the smoky, crispy flavors.