Supercrispy Pan-Fried Chicken
Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says. More Fried Chicken Recipes
February 2007
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Read the full recipe after the video.
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Ingredients
Directions
Make Ahead
The fried chicken can be kept at room temperature for up to 4 hours. Serve at room temperature or reheat in a low oven before serving.
Suggested Pairing
Crispy, juicy fried chicken needs a fairly substantial white wine as a partner. Look to Chardonnays from California's Santa Lucia Highlands—they're fruity and lush, but they also have a satisfying edge of acidity thanks to the cool breezes that blow in from the Monterey Bay.