Print

Paprika Chicken Pan Recipe

Print Recipe

★★★★★

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.

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

  1. Prepare the Chicken: Pat the chicken pieces dry thoroughly using paper towels to ensure the coating sticks well during the breading process.
  2. 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.
  3. Season the Chicken: Generously coat each chicken piece with the spice blend, pressing the mixture onto the surface to adhere well for maximum flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Heat Oil: In a large skillet, heat vegetable oil over medium-high heat until hot enough that a breadcrumb sizzles immediately upon contact.
  9. 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.
  10. Drain Excess Oil: Use tongs to transfer fried chicken to a wire rack to drain excess oil and maintain crispiness.
  11. Repeat Frying: Continue frying all chicken pieces in batches, repeating the heating and frying steps as needed until all are cooked.
  12. 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

Find it online: https://cookcrisis.com/paprika-chicken-pan-recipe/