HOW TO MAKE THE PERFECT FRIED CHICKEN IN A PAN WITH LESS OIL

Ingredients

• 4 pieces Chicken Leg Quarters (about 2.5 lb total, skin on, trimmed of excess fat)
• 1 tablespoon Lemon Juice (freshly squeezed, used for washing the chicken)
• 1 tablespoon White Vinegar (mixed with lemon juice for washing)
• 1 tablespoon Olive Oil (light coating to help seasoning adhere)
• 1.5 tablespoons All‑Purpose Seasoning (generic seasoned salt blend)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Paprika (for color and mild flavor)
• 2 cups All‑Purpose Flour (for breading)
• 1 tablespoon Baking Powder (helps create a light, airy crust)
• 2 tablespoons Cornstarch (optional, adds extra crunch)
• 1/2 cup Water (for a thin dip to help flour adhere)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Trim and Pat Dry

   Remove excess fat from the chicken leg quarters, being careful to leave the skin intact. Use a paring knife to trim any stray feathers or debris, then rinse briefly and pat completely dry with paper towels.

   Time: PT5M

2. Butterfly the Leg Quarters

   Place each quarter skin‑side down and cut a shallow line along each side of the bone, then gently open the meat so it lies flatter. This reduces thickness and speeds up cooking.

   Time: PT5M

3. Season Under the Skin

   Drizzle 1 Tbsp olive oil over each piece, then rub in 1.5 Tbsp all‑purpose seasoning, 1 tsp black pepper, 0.5 tsp onion powder, 0.5 tsp garlic powder, and 1 tsp paprika. Massage the mixture under the skin and all over the meat.

   Time: PT5M

4. Rest for Flavor Development

   Let the seasoned chicken rest at room temperature for 15 minutes so the flavors penetrate and the skin dries slightly.

   Time: PT15M

5. Prepare the Breading Mix

   In a large bowl combine 2 cups flour, 1 Tbsp baking powder, 2 Tbsp cornstarch (optional), 0.5 tsp black pepper, 0.5 tsp all‑purpose seasoning, 0.25 tsp garlic powder, 0.25 tsp onion powder, and 0.25 tsp paprika. Whisk until uniform.

   Time: PT5M

6. Heat the Oil

   Fill a deep pot with 4 cups vegetable oil and heat over medium until it reaches 350°F (175°C). Use an instant‑read thermometer to check.

   Time: PT10M

   Temperature: 350°F

7. Double‑Bread the Chicken

   Set up a dip station: a bowl of ½ cup water and the flour mixture. Dip each piece in water, then coat in flour, press gently, dip again, and coat a second time. Tap off excess flour.

   Time: PT10M

8. Fry the Chicken

   Carefully lower two pieces into the hot oil. Fry without moving for 3‑5 minutes, then turn gently with tongs. Continue frying, turning every few minutes, until the crust is deep golden‑brown and the internal temperature reaches 165°F (74°C), about 12‑15 minutes total. If desired, cover the pot for the last 5 minutes to let the meat steam slightly and stay juicy.

   Time: PT15M

   Temperature: 350°F

9. Drain and Rest

   Remove the chicken with tongs and place on a cooling rack set over paper towels. Let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

32 g

Fat

22 g

Fiber

1 g