Introduction

Paprika Chicken Pan is a flavorful and crispy dish that brings a delightful blend of spices to tender chicken pieces. Coated in a crunchy panko crust and fried to golden perfection, it makes a satisfying meal perfect for any occasion.

Paprika Chicken Pan Recipe - Recipe Image

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 the chicken pieces dry with paper towels to ensure the coating sticks well.
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 each chicken piece with the spice blend, pressing the mixture onto the surface to adhere.
Step 4: Let the seasoned chicken rest for at least 15 minutes to let the flavors develop.
Step 5: Set up a breading station with flour in one dish, beaten eggs in another, and panko bread crumbs in a third.
Step 6: Dredge each chicken piece first in flour, then dip into the eggs, and finally coat thoroughly with panko crumbs, pressing gently to secure.
Step 7: Place the breaded chicken on a wire rack set over a baking sheet to keep the coating crisp.
Step 8: Heat vegetable oil in a large skillet over medium-high heat until a breadcrumb sizzles immediately when added, indicating the right temperature.
Step 9: Fry the chicken in batches, cooking each piece for 6 to 8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 10: Remove the fried chicken and place on a wire rack to drain excess oil and maintain crispiness.
Step 11: Repeat frying until all chicken pieces are cooked.
Step 12: Serve the paprika chicken immediately, garnished with chopped parsley and lemon wedges for a fresh touch.

Tips & Variations

For extra flavor, marinate the seasoned chicken for a few hours or overnight before breading.
Swap panko bread crumbs with crushed cornflakes or regular bread crumbs for a different texture.
Omit cayenne pepper to keep it mild or add more for a spicier kick.
Use a thermometer to ensure chicken is perfectly cooked without drying out.

Storage

Store any leftover paprika chicken in an airtight container in the refrigerator for up to 3 days. To retain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the paprika chicken instead of frying?

Yes, you can bake the breaded chicken on a wire rack in a preheated oven at 400°F (200°C) for 30-40 minutes, flipping halfway through, until golden and cooked through.

What can I serve with paprika chicken?

It pairs well with simple sides like mashed potatoes, steamed vegetables, coleslaw, or a fresh green salad to balance the savory flavors.

Paprika Chicken Pan Recipe

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★★★★★

4.7 from 137 reviews

This Paprika Chicken Pan recipe features crispy, golden-fried chicken pieces coated in a flavorful paprika-spice blend and crunchy panko breadcrumbs. Perfectly seasoned and pan-fried to a juicy finish, this classic dish is easy to prepare and ideal for a satisfying meal served with lemon wedges and fresh parsley garnish.

Author: Marco
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

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

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 the chicken pieces dry thoroughly using paper towels to ensure the coating sticks well during the breading process.
Make 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 adhere well for maximum flavor.
Rest the Chicken: Allow the seasoned chicken to rest for at least 15 minutes, which helps the spices penetrate and enhances taste; longer resting is recommended if time allows.
Prepare Breading Station: Set up three separate shallow dishes: one with flour, one with the beaten eggs, and one with panko bread crumbs for an efficient breading process.
Bread the Chicken: Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, followed by a thorough coating in panko crumbs, gently pressing the crumbs onto the surface for a crispy crust.
Place on Wire Rack: Arrange the breaded chicken pieces on a wire rack set over a baking sheet; this allows air circulation and prevents sogginess before frying.
Heat Oil: In a large skillet, heat vegetable oil over medium-high heat until hot enough that a breadcrumb sizzles immediately upon contact.
Fry the Chicken: Fry the chicken pieces in batches, cooking each side for 6-8 minutes until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C) for safety.
Drain Excess Oil: Use tongs to transfer fried chicken to a wire rack to drain excess oil and maintain crispiness.
Repeat Frying: Continue frying all chicken pieces in batches, repeating the heating and frying steps as needed until all are cooked.
Serve: Serve the hot, crispy paprika chicken immediately, garnished with chopped parsley and fresh lemon wedges for added flavor and brightness.

Notes

For extra spice, increase the cayenne pepper according to taste or omit for a milder version.
Use a meat thermometer to confirm the chicken is cooked safely to an internal temperature of 165°F (74°C).
Resting the chicken after seasoning improves flavor absorption and juiciness.
If preferred, substitute vegetable oil with canola or peanut oil for frying.
The wire rack helps keep the coating crisp by allowing air circulation and draining excess oil.
This recipe works well with bone-in chicken thighs or drumsticks for even juicier meat.

Keywords: Paprika chicken, fried chicken recipe, crispy chicken, panko crust, Hungarian paprika chicken, easy chicken dinner