I love my Grandma’s recipe for “fried” chicken although it’s only partially pan fried. After posting my grandfather’s miso soup recipe, I got to thinking about his wife’s (my grandma’s) fried chicken. She passed down this recipe to my mom, so it was the fried chicken from my childhood. I’ve been making it for my own daughter nowadays as I like that’s it’s fairly simple. It’s also on the healthy side of fried chicken. Because it’s skinless and only lightly fried in oil and then baked.
I use all thighs as I prefer dark meat to light. I also find thighs easy to pan fry as they sort of lay flat. As compared to drumsticks, thighs are much easier to fry. But please feel free to use whatever parts of the chicken you prefer. Also, I remove the skin but you can feel free to keep it on. You might have to bake a bit longer if you keep the skin on.
Suggestions for Sides: Steamed rice of your choice, quinoa, salad, veggies.
Ingredients:
- Chicken thighs (see above)
- A plate of flour of your choice (I used Ancient Grains flour)
- Salt and Pepper
- Frying oil of your choice (I use organic olive oil)
Optional: Other seasoning such as onion or garlic powder, paprika, etc.
Instructions:
- Preheat oven to 400 degrees.
- Wash chicken pieces (skin removed) one by one under cold water.
- Dry chicken with a paper towel.
- Dredge chicken pieces in flour on plate. (You can also put flour in a ziplock bag and dredge chicken pieces that way).
- Cover bottom of frying pan with frying oil.
- Fry chicken pieces using medium high heat. Each side should take about two-three minutes. The chicken should be light golden brown.
- Salt and pepper the chicken as you fry. I like to salt and pepper each side before the chicken hits the oil and then once more when it’s already fried.
- After frying put on a baking tray with sides. I’ve used a baking sheet covered with foil and also a glass casserole dish. Either is fine, but I think the glass is easier to lift the chicken after baking without the bottom sticking.
- Bake chicken at 400 degrees for 37-45 minutes. You will see a bit of oil start to pool at the bottom of each piece. Basically, I baked until that oil evaporates.
- Let chicken cool for about 5 minutes before removing from tray.
Things I Love about this Recipe
This is a nostalgic recipe for me as it was passed down from my maternal grandmother. As an adult I can appreciate the simplicity of this recipe. It doesn’t call for buttermilk or fancy seasoning. It’s just simple salt and pepper. Literally that’s the seasoning. It’s also fairly quick to make, usually taking under an hour.
However, what I can really appreciate it now as an adult is the health factor. It’s pan fried and then baked and not deep fried like Popeye’s or KFC. When you pan fry you are using much less oil and calories than deep frying. It’s lightly pan fried to a golden brown and then baked. Somehow this keeps the outside crispy yet also the meat inside is really moist.
Hope you enjoy this recipe. I’ve never tried to freeze it so I’m not sure how that would turn out. Generally, it’s a recipe I don’t make in huge batches as we consume all of it that day.
As always, Remember 2 Savor each meal with your loved ones.
