Simple Pan Fried Southwest Chicken
Description
Fried chicken can be scary to make sometimes, but not this one. It's simple to make and is so delicious. It just may be the best pan fried chicken ever, with it Southwest seasonings and its juicy, tender chicken with golden crisp skin.
Ingredients
1 T. coconut oil or light flavored olive oil
4-6 chicken thighs or drumsticks, skin on
2 t. chili powder
1 t. cumin
3/4 t. kosher salt
3/4 t. freshly ground black pepper
1/2 t. smoked paprika
1/4 t. red pepper flakes
1/4 t. oregano
1/4 t. garlic powder
1/4 t. onion powder
Directions
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In a small bowl, stir together all spices.
Wash chicken and pat dry with paper towels. Generously sprinkle the spices all over the chicken, using your hands to rub it into the skin.
Pour the oil in a large stainless or cast-iron skillet over medium heat.
Place chicken in the hot skillet, skin side down. Cook uncovered for about 20-25 minutes, maybe as long as 30 minutes. (When cooking drumsticks, cook for 10 minutes, turn one third of the way; cook 10 minutes and turn another third of the way; cook about 5-10 minutes to finish cooking.) Chicken is done when the meat close to the bone is done and not pink. (Cook until fat has rendered and skin is deep golden brown and crisp. Reduce heat as needed if the skin starts to burn before it is evenly golden brown.)