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Paprika Chicken Pan Recipe

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★★★★★

4.8 from 118 reviews

Crispy and flavorful paprika chicken pan-fried to golden perfection. This recipe features a savory blend of Hungarian paprika and spices coating tender chicken pieces with a crunchy panko crust, then fried in a skillet for a deliciously satisfying meal. Served with fresh lemon wedges and optional parsley garnish, it’s a simple yet impressive dish perfect for family dinners or gatherings.

Ingredients

Scale

Chicken and Spice Blend

  • 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

  1. Prepare chicken: Pat chicken pieces dry thoroughly with paper towels to ensure the spice blend adheres well.
  2. Mix spices: In a bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and black pepper until combined.
  3. Season chicken: Generously coat each chicken piece with the spice blend, pressing the mixture onto the surface to help it stick.
  4. Rest chicken: Let the seasoned chicken rest at room temperature for at least 15 minutes to allow the flavors to penetrate. Longer resting enhances taste.
  5. Set up breading station: Arrange three separate dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.
  6. Bread chicken: Dredge each piece of chicken first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with panko crumbs, pressing gently to adhere.
  7. Prep for frying: Place the breaded chicken pieces on a wire rack set over a baking sheet to keep the crust from becoming soggy.
  8. Heat oil: In a large skillet, heat vegetable oil over medium-high heat until a breadcrumb dropped in immediately sizzles, indicating the oil is hot enough for frying.
  9. Fry chicken: Fry the chicken pieces in batches, cooking for 6-8 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C) to ensure they are thoroughly cooked.
  10. Drain excess oil: Transfer cooked chicken to a wire rack to drain any excess oil and maintain crispiness.
  11. Repeat frying: Continue frying remaining batches, making sure not to overcrowd the pan, which can lower the oil temperature and affect crispiness.
  12. Serve: Serve the crispy paprika chicken immediately, garnished with chopped fresh parsley and lemon wedges for a bright, fresh finish.

Notes

  • If preferred, use Hungarian sweet paprika for authentic flavor.
  • Resting seasoned chicken helps infuse deeper flavors.
  • Use a thermometer to confirm the chicken reaches 165°F for food safety.
  • Panko crumbs provide extra crispiness compared to regular bread crumbs.
  • Ensure the oil is hot enough before frying to prevent greasy chicken.
  • Optional cayenne pepper adds a mild heat – omit if sensitive to spice.
  • Drain chicken on a wire rack instead of paper towels to keep crust crispy.
  • Serve with lemon wedges to cut through the richness and add brightness.

Keywords: paprika chicken, fried chicken recipe, crispy chicken, Hungarian paprika chicken, panko chicken, pan-fried chicken

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