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I made Pan Fried Chicken Legs for the first time about ten years ago and I haven’t stopped making them since then. Pan-fried chicken makes an appearance on our table at least once 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.
Pan Fried Chicken Drumsticks
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 I was planning to make that night for dinner.
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.
How to Long To Fry Chicken Legs
Never cooked chicken on the stove top before? I’m happy to report that this method of cooking chicken is as easy as it is tasty.
This recipe starts by mixing southwestern herbs and spices together in a bowl. My spice blend includes cumin, chili powder, paprika, garlic and onion powder.
Sprinkle the spices on the chicken then use clean hands to rub the spice blend into the chicken skin. Once your chicken thighs are nice and spice-covered, place them in a hot skillet with just a tablespoon of oil.
For this chicken recipe, I prefer refined coconut oil or a light flavored olive oil. You don’t want any flavors in the oil to dominate the chicken.
Then comes the waiting. Let the chicken cook (skin side down) uncovered until the skin is deep golden brown and crispy. For me, this usually takes about 25 minutes, but depending on the size of your chicken pieces it could take up to 30 minutes.
How To Cook Chicken On The Stove
Note: if the outside of the chicken starts to blacken or burn before the inside is cooking, you need to turn the heat down. Keep a close eye on your chicken as it cooks to ensure this doesn’t happen!
Frying chicken on the stove top is one of the best ways to cook chicken with perfectly crispy skin, in my opinion.
That said, sometimes you just want to toss your chicken thighs in the oven and walk away. For delicious oven baked chicken recipes, check out this Crispy Oven Baked Chicken, Crunchy Baked Chicken and my full list of The Best Baked Chicken Thigh Recipes.
Pan Fried Chicken Legs
I’ve used both chicken thighs and drumsticks to make pan fried chicken with good results. Cooking drumsticks with this method requires a little more hands-on attention.
Cook them for 15 minutes on one side, rotate a third and cook 15 minutes more. Rotate a final time and finish cooking the drumstick for about another 15 minutes. Your chicken is done when the meat closest to the bone is cooked through!
Pan Fried Southwest Chicken is crispy and juicy with just the right amount of spice for everyone to enjoy. I love that it only uses a spoonful of oil so the chicken is crisp without dripping with grease!
If you like more heat on your chicken, feel free to add a little more red pepper flakes or chili powder to the spice blend.
We enjoyed our chicken legs with a side of Chipotle Lime Rice and Jalapeno Corn Coleslaw.
I’m excited to add this chicken to our meal plan rotation along with other chicken dinnertime favorites like Sticky Asian Chicken, Indian Chicken Bites and Pan Fried Italian Chicken Thighs.
Next up, I plan to try this 15 Minute Parmesan Crusted Chicken Breast from 15 Spatulas and this Sesame Chicken recipe from Crunchy Creamy Sweet!
And for more great southwest flavors, you’ll want to try these Southwest Chili Lime Steak Bites soon!
Simple Pan Fried Southwest Chicken
Ingredients
- 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
Instructions
- 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!
Notes
{originally published 10/1/13 – recipe notes and photos updated 2/26/21}
A simple recipe with a wonderfully complex result. The cocktail of spices was just right without one overwhelming the other and the tips for an even fry were on point. This will become a staple in my drumstick frying repertoire.
I’m so happy that you’re enjoying the chicken, Parker!
My husband loves these drumsticks! I added a mixture of the Serrano and habanero yellow bird hot sauces at the end as a marinade to make it extra spicy, and it was wonderful! Juicy and full of flavor! Thank you for sharing this recipe.
I’m thrilled that you like the chicken, Helen.
Rating 5. Used no salt butter, 2 tablespoons for 6 large drumsticks. Used no sodium salt instead of kosher, and added a little liquid smoke halfway through. Excellent recipe.
I’m so glad that you love the chicken!
Cooked drumsticks in my stainless steel pan, followed the recipe exactly, first side completely burned after 15 minutes. I really can’t figure out how it wouldn’t burn.
Hi Justin, I’m so sorry for your frustration! It sounds like the heat was too high. Unfortunately, “medium heat” can vary greatly on different stovetops. This is a slow cook method and the meat honestly shouldn’t even be browning very much in the first 15 minutes. I’m guessing that on your stove you need a medium-low heat. Also, you’ll want to use as heavy a skillet as possible. If you’re using a thin pan, it’s much harder to distribute the heat evenly.
Simply marvellous simple frying pan fry style awesome. 👌🏿
I’m glad you liked it, Lloyd.
OMG this was so amazing; my ovens went out! My repair dude is working on it I was desperately searching for a stovetop chicken!!! I had no idea I could do this and I thought that lil bit of oil was going to be demise but oh OMG if you keep it on low to medium and yes it does take forever and you just got to turnin every 15 minutes trust n believe it just makes it’s own juice… the only thing different; I marinated the chicken legs in my own special recipe dried them off and put my own secret rub on them omg … I had no idea this was amazing who knew you could cook chicken on a pan on a stove top and be amazing lol I don’t need my oven ever again for chicken…thank you best recipe EVER!!
YAY!!! I am THRILLED that you love this method so much!
My son and I hit the gym HARD. And that boy can eat! Feeding him protein gets super expensive. So, every week, I head over to Sam’s Club and buy bulk chicken legs and chicken wings (They mark them down when they still have two days left. . and I look for those bargains). I have a freezer full of chicken legs haha. And I made a huge batch of these pan fried chicken legs. I had three pans going on the stove, at once. Made 20 legs and increased the recipe to meet that.
These were amazing. Key here is to read the full instructions and all of the reviews over well. My stovetop is gas and it runs much higher than most other ovens I use. Had I cooked these on medium high, they would have set off the fire alarm and turned to ash. So you need to know your oven a bit. Because of many previous fails, I have learned that medium-low is everyone else’s medium high hahah. YES, it’s that far off.
I did 20 legs. 15 mins per side (3 sides). Don’t crowd them in the pan, or they won’t sear up nicely. Some of my larger legs, I cooked a few extra minutes.
I am not a chicken leg eater, but I will eat THESE chicken legs, until the chicken leg eater comes. They were good. AS IS.
Last recommendation: A well preheated iron skillet! That’s what you want.
WOO HOO! I’m so happy to hear the chicken was a hit for you!