Tuesday, October 1, 2013

Simple Pan Fried Southwest Chicken

Simple Pan Fried Southwest Chicken recipe by Barefeet In The Kitchen
I made pan fried chicken for the first time almost a year ago and I haven't stopped making it since then. Pan fried chicken makes an appearance on our table at least once if not twice a month. It still amazes me that just a spoonful of oil and a little bit of patience can result in juicy, tender chicken with golden crisp skin.

The other day, as I was mixing together a fresh batch of Taco Seasoning for some Spanish Rice I was cooking, it occurred to me that I could use that combination of Mexican spices as a rub for the chicken. The chicken turned out great and every member of the family voted the meal a success. This is a great variation on one of our family's favorite meals.

Simple Pan Fried Southwest Chicken
Yield: 4-5 servings
(printable recipe)

1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs or drumsticks, depending on size (I prefer smaller pieces)
2 teaspoons of chili powder, I used NM Red Chili Powder
1 teaspoon cumin
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

In a small bowl, stir together all of the spices. Pour the oil into a large stainless or cast-iron skillet over medium heat. Generously sprinkle the chicken all over with the spices. Use your hands to rub it into the skin. Place the chicken in the hot skillet, skin side down. Cook uncovered* for about 20-25 minutes. Let the pieces cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.

(If you are cooking drumsticks, I like to cook them for 15-20 minutes, then turn a third of the way over and cook another 15 minutes and then turn the final third of the way over and let them finish cooking for about 15 minutes more.) When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!

Simple Pan Fried Southwest Chicken recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Salty, Spicy, Sweet and Sticky Asian Chicken

TWO YEARS AGO TODAY: Southwest Chicken Soup ~ Crockpot or Stovetop


  1. My mom used to make pan fried chicken from time to time when I was a kid... although she never spiced it up like this!!! I wish I could reach in and grab a piece right now.. it looks amazing!!

  2. The chicken looks simply delicious - isn't it wonderful when you discover a dish that the entire family likes - I think my family would like this too!
    Mary x

  3. Trying this when my daughter gets home from KC,)

  4. You have a very lucky family! I've always wanted to try your pan fried chicken, and pork chops - and these look great too!

  5. Hi Mary,
    Yum, I am excited to try this. We love chicken, and it is fun to try new ways to prepare it. :-) Sometimes we get into the same ol'rut. :-)

  6. This was the best pan fried chicken ever...it is our new go to chicken dinner...it was simple...so delicious...and the bowl of vinegar hint worked too! My husband is already craving it! Soon!

  7. Did not know about that vinegar trick! Very cool, will have to try it.

  8. I've never tried pan fried chicken before - it's been added to the "must try" list! I also love your idea to use taco seasoning as a rub- love those flavors! Pinning and sharing on my Facebook page tomorrow!