Traditional recipes

Paprika Fried Chicken recipe

Paprika Fried Chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A deliciously crunchy fried chicken dish. Chicken is dredged in a paprika-spiced matzo crumb, before being pan-fried to perfection.

21 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets, pounded to 1.25cm thickness
  • 3 eggs
  • 2 tablespoons paprika, divided
  • 2 tablespoons yellow mustard
  • salt and pepper to taste
  • 265g matzo meal
  • 250ml oil for frying

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. In a bowl, beat together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
  2. Heat the oil in a large frying pan over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading or it may fall off.
  3. Fry in hot oil for about 5 minutes per side or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (21)

SO TASTY, SO EASY TO MAKE, I LUV IT SO MUCH, UR A GREAT COOK!-13 Apr 2013

by elizann

I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko, Panko is a very delicate bread crumb, much different than Matzo in consistency. Whenever you use Panko, always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe, my 4 year old loved it.-10 Jan 2008

by iago1812

I've had this many many times, and it's great every time. The key is to not try to cook the chicken too fast, or it will turn brown on the outside and not done inside.-18 Jun 2007


Paprika Parmesan Crusted Chicken

This Paprika Parmesan Crusted Chicken holds a special place in my heart it was served at our wedding luncheon years ago. I remember having a little taste of it at the luncheon and wanted to dive face first in and finish mine and everyone’s around me, but refrained because I was wearing all white and didn’t want to burst out of my dress! Our family makes this dinner every year around our anniversary (my kids lovingly refer to it as “Anniversary Chicken”) and it’s a meal we always look forward to. We serve it with our Creamy Bowtie & Asparagus Pasta and it always brings me back to that happy day when I got married.


Recipe Summary

  • ⅓ cup all-purpose flour
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 6 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 ½ cups sour cream
  • 1 tablespoon paprika
  • 1 teaspoon cornstarch

Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.

Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.

Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.

Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.

Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl stir into the chicken mixture and cook until hot, 2 to 3 minutes.


Fried Chicken

To marinate chicken, in a large bowl add chicken breast, kosher salt, black pepper, paprika, cayenne, garlic powder, onion powder and mix together well. Cover chicken with plastic wrap and refrigerate overnight

Step 2: For Chicken Breading

To prepare chicken breading ingredients, in a large bowl add buttermilk, egg, water and mix together well. In another large bowl add flour, cornstarch, kosher salt, black pepper and mix together well.

Step 3: For Fried Chicken

To prepare fried chicken, remove marinated chicken from the refrigerator and keep it covered at room temperature for 1 hour. Heat the oil in a 6-quart deep frying pan over high heat. Remove plastic wrap from the marinated chicken bowl.

Dip marinate chicken piece in a buttermilk mixture, allowing excess to drip back into bowl and then dredge in the flour mixture, shaking off the excess flour. Place chicken piece in the oil and fry for 12 minutes until brown and crisp, turning with tong and cook another side for 12 minutes until brown and crisp. Remove chicken from the frying pan, allowing excess oil to drip back into frying pan, transfer fried chicken to paper towel. Repeat same process with remaining chicken pieces.

  • 5-6 Chicken breasts
  • ½ tsp Garlic and onion powder
  • ¾ tsp Cayenne pepper
  • 1 tbsp Kosher salt
  • 2 tsps Black pepper
  • 1 ½ tsps Paprika
  • 1 cup Buttermilk
  • ½ cup water
  • 1 tablespoon cornstarch
  • 1 Large egg
  • 3 cups All-purpose flour
  • Peanut oil (for frying)
  • 1 tbsp Kosher salt
  • 1 tbsp Ground black pepper
  • Lettuce
  • Tomato ketchup
  • Potato finger chips (optional)
  • Delta sauce

Recipe by: Play Recipe Admin Team

Step 1: For Marinate Chicken

To marinate chicken, in a large bowl add chicken breast, kosher salt, black pepper, paprika, cayenne, garlic powder, onion powder and mix together well. Cover chicken with plastic wrap and refrigerate overnight

Step 2: For Chicken Breading

To prepare chicken breading ingredients, in a large bowl add buttermilk, egg, water and mix together well. In another large bowl add flour, cornstarch, kosher salt, black pepper and mix together well.

Step 3: For Fried Chicken

To prepare fried chicken, remove marinated chicken from the refrigerator and keep it covered at room temperature for 1 hour. Heat the oil in a 6-quart deep frying pan over high heat. Remove plastic wrap from the marinated chicken bowl.

Dip marinate chicken piece in a buttermilk mixture, allowing excess to drip back into bowl and then dredge in the flour mixture, shaking off the excess flour. Place chicken piece in the oil and fry for 12 minutes until brown and crisp, turning with tong and cook another side for 12 minutes until brown and crisp. Remove chicken from the frying pan, allowing excess oil to drip back into frying pan, transfer fried chicken to paper towel. Repeat same process with remaining chicken pieces.


Reviews

Lacks flavor, also cover pan for 10 minutes to steam the chicken otherwise it will brown too quick and not completely cook in the center. I made the chicken a 2nd time and added hot sauce to the buttermilk. Also used 2tsp onion powder, extra cayanne pepper, and dipped once in the flour mix and then in 3-eggs and dipped into the flour mix again, much more flavor with a slight kick. Used legs and thighs since breasts have a tendency to dry out especially when cold.

This is the recipe I've used for over 40 years. Except. I do one thing differently. When cooking on the 1st side, I cover my skillet for 5-7 minutes- steaming the chicken, insuring the inside of chicken is fully cooked. When cooked, I drain my chicken on a rack over paper towels. Delish.

Great recipe but I suggest you brown the chicken at a slightly higher temp, lower the temp, cover it and cook for about 10 minutes. Uncover, raise the temp, cook for a couple of minutes longer and remove from pan and drain. If you use this tried-and-true method, you will not have raw chicken!!

Forgot to leave a rating! Where is my review ?

I used a variation of this recipe for a long time. A few suggestions, add some salt to the buttermilk to help season the meat. Also some people put hot spices/sauce in the buttermilk also. Cut the breasts in half if they are those gigantic ones we usually see. It takes so long to cook through whole breast that they outside will look close to burnt most of the time. I find a cast iron skillet for this recipe takes a long time to master properly. I like to use an electric skillet or my trusty (and cheap) Presto multi-cooker for frying. They help greatly monitoring the temperature of the oil.

Made this tonight, was fantastic! I followed advice from various reviews as well as a few additional twists. I used the spices called for but used smoked paprika instead of sweet, and added a teaspoon each of thyme and oregano. I rubbed the chicken (I used breasts cut in half) with the spices (four breasts consumed it all) and let that sit in the refrigerator for about 4 hours, then I added the butter milk and let it marinate for about 5 hours. Took it out of the refrigerator and let it sit on baking racks 9warming to room temp and letting all excess buttermilk drop off) then fried it in an electric skillet (Sunbeam) like my Mom and Grandmother used all of my life. Just set the temp for 350 and it was great. No issue getting it done and the flavor was fantastic. (I didn't add any more spice to the flour and it was plenty spicy/flavorable enough). My wife said it was our new fried chicken recipe!

This is a fairly standard recipe. However, you should ALWAYS season your chicken with the spices before marinating in the buttermilk, as well as seasoning your flour. Every good cook knows that. Chipotle powder adds more depth than plain cayenne gotta have onion powder, and a squirt of Sriracha to the buttermilk is a secret of the pros . Getting the oil temperature right and maintaining it is crucial to successful frying of any kind. It will take many tries to get this CONSISTENTLY right, so don't despair. Good fried chicken is truly a work of art. Bringing the chicken to room temperature before you batter and fry it will help a lot.

Really, really good recipe and an extra bonus for being egg-free naturally (we've got an egg allergy in our family). This was my first attempt at fried chicken and I also had trouble getting the meat cooked inside without burning the delicious exterior (I did not have a grease thermometer). All of my chicken was not cooked through, in spite of slightly burning the outside, on more than a few pieces. I ended up putting it in the oven for about 15 minutes. to finish it off. Hopefully I'll work out the execution better the next time and there definitely will be a next time!

No doubt THE BEST fried chicken recipes out there.

This was delicious, although I did have problems both times ensuring the chicken was thoroughly cooked. Next time I will bring the chicken to room temperature before the batter coating.


Variations

There are endless ways to customize fried chicken. Try one of these options:
Smoked Paprika
In Step 1, add 1/4 cup tomato paste, 1 tablespoon smoked paprika, and 1 teaspoon ground oregano in buttermilk mixture.
Spiced Mustard
In Step 1, add 1 tablespoon ground mustard, 4 teaspoons Old Bay Seasoning, and 2 to 3 teaspoons hot sauce, such as Tabasco, to buttermilk mixture.
Lemon-Pepper Garlic
In Step 1, add 1 teaspoon ground pepper, 3 tablespoons finely grated lemon zest (from 3 lemons), and 4 garlic cloves, finely grated, to buttermilk mixture.


Mama's Southen Fried Chicken Recipe

This southern fried chicken recipe is a family favorite. It can either be cooked in a deep fryer or pan-fried. Whichever way you choose, you won't be disappointed.

You don't have to soak the chicken in the buttermilk overnight but it is the key to great southern fried chicken recipe. It adds so much flavor and makes the chicken extremely moist and tender.

Here's what you'll need:

1 Whole Fryer, cut-up (I like to cut each chicken breast in half so that they will cook all the way through without burning.

For the brine:
2 cups of buttermilk
2 Tablespoons kosher salt
1/2 teaspoon black pepper

For dipping the chicken:
2 eggs
1/4 cup Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

For coating the chicken
2 cups of all-purpose flour
1 Tablespoon kosher salt
1 teaspoon of Accent
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon paprika
1/2 tsp ground coriander
1/4 tsp ground thyme
1/4 tsp garlic powder

1 gallon size Ziploc freezer bag
Peanut Oil for frying

Here's what you need to do:

Combine the buttermilk, 2 Tablespoons salt and the pepper.

Place the chicken parts in a glass baking dish.

Pour the buttermilk mixture over the chicken. Turn to make sure that each piece of chicken is thoroughly coated.

Cover with plastic wrap and refrigerate for at least a couple of hours but preferably overnight.

After the chicken has finished marinating, pour the chicken and buttermilk brine into a colander to drain off the buttermilk. Allow to sit for about 15-20 minutes to drain and warm up a bit.

In a large (gallon size) plastic Ziploc bag, combine all of the coating ingredients (flour, salt, accent, pepper, cayenne pepper, sage, paprika, coriander, thyme and garlic powder).

In a shallow dish, mix together the eggs and the hot sauce, set aside.

Drop the chicken pieces, one or two pieces at a time, directly into the flour mixture (don't put it in the egg mixture just yet, that will come in a minute). Shake off excess and place on a baking sheet or plate until all pieces have been coated with flour.

Next, dip each piece of flour coated chicken into the egg mixture.

Return to the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on a plate or shallow baking dish for about 15 minutes so that the "crust" will stick to the chicken.

Heat peanut oil to 350 degrees F.

* If using an electric deep fryer, follow the manufacturers' directions.

* If using a dutch oven, fill with 6 to 12 cups but no more than 2/3 full of peanut oil.

* If pan-frying, you'll need a heavy bottom skillet (I recommend cast iron) with about an inch of oil.

Slowly drop the chicken in the HOT oil starting with the dark meat first. Don't get in a big hurry putting in the chicken because you don't want to lower the temperature of the oil too quickly as this will cause your chicken to soak up the oil and be greasy (not a good thing). The temperature of the oil is going to drop to about 300° or so once you put your chicken in. This is the temperature that you want to try to maintain while the chicken cooks.

Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.

Remove the chicken to a rack, paper towels or brown paper bags to drain for about 5 minutes. Put the finished chicken onto a shallow baking sheet and put in a preheated 225°F oven to keep warm while the other pieces are frying.

The cooking times will vary but as a general rule:
(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)
*13-14 minutes for dark meat
*10-12 minutes for white meat
I hope you enjoy this family favorite fried chicken recipe!


Pan-Fried Chicken Tenders

Ingredients

  • ▢ Mild vegetable oil
  • ▢ 2 large eggs
  • ▢ 2 tablespoons water
  • ▢ 2 cups all-purpose flour
  • ▢ 2 teaspoons paprika hot, smoked, or regular
  • ▢ 2 teaspoons onion powder
  • ▢ 2 teaspoons garlic powder
  • ▢ 2 1/2 teaspoons kosher salt
  • ▢ 1/2 teaspoon freshly ground black pepper
  • ▢ 2 1/2 to 3 pounds boneless skinless chicken breast tenders*
  • ▢ Dipping Sauces, such as ketchup, barbecue sauce, ranch dressing, spicy bourbon maple syrup, or other desired dip

Directions

Notes

*WHAT EXACTLY ARE CHICKEN TENDERS?

Show Nutrition

Recipe Testers' Reviews

These pan-fried chicken tenders are really flavorful and crispy – they didn’t have that dense greasiness that so many chicken tenders embody. I was hugely impressed.

My kid? You’d have thought he won the lottery. He pronounced them a “Gabazillion out of 10” and was doing his happy bacon dance with a tender in each hand. These are terrific with ranch, and also ketchup/mayo magic sauce, as we call it in this house. High praise from everyone in the family makes these a winner!

When your better half says “You better make these again,” you know it’s a good recipe. I used a few boneless chicken breasts that I cut into strips. As I fried them, I used my instant-read thermometer to keep an eye on the internal temp. I turned them over after 2-3 minutes per side, and removed them when they hit 160°F, as I knew they would continue cooking as they rested. The result is wonderfully moist pan-fried chicken tenders. We served them with some Dijon mustard and a bit of ranch dressing for dipping. A couple of baked potatoes and roasted Brussels rounded out the dish!

I love chicken tenders. Every time I buy breasts, I slice off that piece and freeze them until I have enough to make these tasty little babies. While this recipe for pan-fried chicken tenders isn't ground-breaking, it's very good. And I say that because it's nearly identical to the recipe I've made for years, and the same as my Mum did when I was a kid. Pretty much fool-proof and delivers exactly what you expect. I served them with a couple of dips—gochujang, mango chile, and buffalo sauce. The leftovers were used in wraps and reheated very well.

Everyone loved these pan-fried chicken tenders. While I would tweak the seasoning for myself, as is, they stood up to the test of a family who has eaten their fair share of fried chicken tenders.

The technique is simple enough for most cooks to follow and complete even on a weeknight! In place of the lidded container for the flour batter, I used an old gallon zip storage bag. It was much easier to handle. Just make sure you don't lose any tenders in the flour. I almost did.

Also, if you have a reliable food thermometer, use it. The tenders definitely cooked quicker than expected, and the crust didn't brown uniformly so you could overcook the tenders if not paying attention to the internal temperature.

The coating didn't stay crispy, but they heat up well without turning soggy or rubbery. I reheated them from room temperature in the toaster oven and the next day from the refrigerator in the microwave with similar results. I served these with au gratin potatoes and green salad.

This recipe for pan-fried chicken tenders is so weeknight friendly and easy, even the most fry-phobic cook can love it. What stops my love for fried chicken in the tracks most often is not just planning to brine it, but deep frying creates a conflict between desire for crispy sizzled chicken and the resulting oil to dispose of, splatter to avoid, all the reasons I instinctively hesitate to fry. This is a much simpler approach, as pan-frying is not nearly as intimidating. We probably learned it as beginning cooks in our mother’s kitchen - egg wash, toss in seasoned flour, plop into the pan, turn over once or twice as it browns and voila!

This recipe can scale nicely - I made a half batch for two people so that we also would have leftovers to reheat the next day for lunch (can you say ‘fried chicken sandwich’ any quicker than yes?). Setting up the flour was actually my first step - picking a pair of rectangular trays, one for the wet wash and one with a lid for the flour mixture. I was able to fit all the tenderloins (9 pieces for my 1 1/4 pounds) at once in each tray, and with the lid firmly on I could give it a vigorous shake and all the surfaces were coated evenly. I suspect if I had more chicken I could have coated several more pieces.

The recipe timing works just about perfectly. The only thing I might try next time is once I have my seasoning set up, take a small piece of chicken, wet and dredge and fry it up as a sample to test the seasoning level. I took each ingredient and used the perkiest version I had (hot, smoked paprika, toasted/roasted garlic and onion powders), but I think I'd like a tiny bit of heat, the clean heat you get with a bit of cayenne, maybe to match the black pepper - but that was just us. You could just offer some hot sauce at the table.

The next day, the leftover portions were the easiest fried chicken sandwiches ever, so it was extra nice to have that bonus meal.

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Comments

My mom used to fry the best chicken (and we aren’t from the south). We raised our own fryers. But for the life of me, I can’t figure out how her chicken was so good, when she didn’t do any brining or battering. After she washed it, she just rolled it in seasoned flour and fried it in lard or sometimes Crisco and butter. But mostly lard saved from the butchering of hogs etc. I have tried to do it that way and it doesn’t work well for me, not like hers did. LOL

Sometimes those memories are so cherished, it feels like we’ll never be able to recreate them, Holly. Perhaps this recipe will do the trick for you?


Ingredients

    • 2 frying chickens, weighing no more than 3 pounds each, cut up for frying
    • 2 tablespoons chopped garlic (about 8 large cloves)
    • 4 cups buttermilk or plain all natural yogurt, stirred until smooth
    • 3 cups unbleached all-purpose flour
    • Lard or peanut oil, for frying
  1. For the herb and spice mix:
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon freshly ground cumin
    • 1/2 teaspoon ground mace
    • 1 teaspoon freshly grated nutmeg
    • 1 teaspoon paprika
    • 1 teaspoon freshly milled black pepper
    • 1 teaspoon ground ginger
    • 2 teaspoons crumbled dried basil
    • 2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
    • 2 teaspoons crumbled dried oregano
    • 2 teaspoons crumbled dried sage
    • 2 teaspoons crumbled dried thyme
    • 1 teaspoon salt

Nashville-Style Hot Fried Chicken

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either. &mdashMelissa Clark


Watch the video: Recept na legendární KUŘE NA PAPRICE! (November 2021).