Spice-Rubbed, Pan-Fried Chicken

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
For the Chicken:
  • 2 lbs. The Best Dressed Chicken Bone-in Thighs
  • 1 cup cooking oil for frying
For the Spice Rub:
  • 4 tablespoons finely chopped parsley, reserve half for garnishing
  • 2 tablespoons orange zest, reserve juice for drizzling over hot chicken
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground allspice
  • 1 tablespoon flour
Spice-Rubbed, Pan-Fried Chicken
  • Rinse and pat dry the chicken thighs
  • Combine all the spice rub ingredients and dredge the chicken in the mixture along with flour.
  • Place the chicken thighs on a greased rack set on a baking tray for 5 minutes to set the coating.
  • Heat cooking oil in a large skillet over medium heat until it reaches about 375 degrees Fahrenheit.
  • Carefully place the coated chicken skin side down in the hot oil.
  • Cook the chicken uncovered without moving it for 20-25 minutes.
  • Turn the thighs and continue to fry for another 20-25 minutes, reducing the heat if the skin starts to burn. When the skin is golden brown, check for doneness by inserting a meat thermometer into the chicken. The temperature should register 165 degrees Fahrenheit, and the juices should run clear.
  • Serve the chicken hot, sprinkled with the reserved parsley and a squeeze of fresh orange or lemon juice. This dish pairs well with sautéed green beans, roasted cherry tomatoes, salad, or your favourite sides.
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