Description
This Paprika Chicken Pan recipe features crispy, flavorful chicken pieces coated in a vibrant paprika-spiced breading and pan-fried to golden perfection. The chicken is seasoned with a blend of Hungarian paprika, garlic, onion, and herbs, then breaded with panko crumbs for an irresistibly crunchy texture. Served with fresh lemon wedges and optional parsley garnish, it makes a perfect savory main dish for casual dinners or entertaining.
Ingredients
Scale
Chicken and Seasoning
- 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
Breading Station
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko bread crumbs
For Frying and Serving
- 1/2 cup vegetable oil, for frying
- 1 lemon, cut into wedges (for serving)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the chicken: Pat chicken pieces dry with paper towels to remove excess moisture, ensuring the coating adheres well during breading.
- Mix the spice blend: In a bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and black pepper until evenly combined.
- Season the chicken: Generously coat each chicken piece with the spice blend, pressing the mixture onto the surface to ensure it sticks well.
- Rest the chicken: Let the seasoned chicken rest for at least 15 minutes to allow the flavors to penetrate; longer resting will enhance flavor.
- Set up breading station: Arrange three shallow dishes – one with flour, one with beaten eggs, and one with panko breadcrumbs for an efficient coating process.
- Bread the chicken: Dredge each chicken piece first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Prepare for frying: Place the breaded chicken pieces on a wire rack over a baking sheet to set the coating and prevent sogginess.
- Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until a breadcrumb dropped into the oil sizzles immediately.
- Fry the chicken: Fry chicken in batches, cooking each side for 6-8 minutes until the coating is golden brown and the internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
- Drain excess oil: Remove the fried chicken from the skillet and place on a wire rack to drain off any excess oil, maintaining crispiness.
- Repeat frying: Continue frying remaining batches, following the same process to cook all chicken pieces evenly.
- Serve: Serve the crispy paprika chicken hot, garnished with chopped fresh parsley and lemon wedges for squeezing over, enhancing the flavor with a fresh citrus touch.
Notes
- Using Hungarian paprika imparts a richer and smokier flavor, but regular paprika can be used as a substitute.
- Resting the chicken after seasoning helps the flavors to better penetrate the meat.
- Maintain the oil temperature to avoid greasy chicken – too low and the coating absorbs oil; too high and it might burn.
- Ensure chicken internal temperature reaches 165°F (74°C) to confirm doneness and food safety.
- Panko breadcrumbs provide a lighter, crispier crust compared to regular breadcrumbs.
- For a spicier kick, increase the cayenne pepper or add chili powder to taste.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hungarian-American Fusion
Keywords: paprika chicken, crispy fried chicken, panko crusted chicken, pan-fried chicken, flavorful chicken recipe, Hungarian paprika chicken
