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}
Jenn S says
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!!
Mary Callan says
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
Anonymous says
Trying this when my daughter gets home from KC,)
Magnolia Verandah says
Homemade so much better than KFC!
Tricia @ Saving room for dessert says
You have a very lucky family! I've always wanted to try your pan fried chicken, and pork chops – and these look great too!
Carla TePaske says
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. 🙂
Patty Magyar says
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!
Chris says
Did not know about that vinegar trick! Very cool, will have to try it.
Ashley @CenterCutCook says
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!
Liz says
I wanted a very simple recipe for the dozens of drumsticks I had in my fridge so I made this. I didn’t have chilli so I used Madras curry powder (has turmeric in it) so mine is rather yellow in colour. It tasted really nice and everybody enjoyed eating it. I have added it to my regular repertoire of recipes and posted what I made on my blog. Thanks so much for the recipe.
Sylvia says
Delicious.. so glad I tried it. I had all of the ingredients in my pantry. Always good to try a new dish for fried chicken legs.
Léonne Marion says
Made it last night and it’s very good………
Sean says
I’m a little confused about the timing here for drumsticks. Is it 20-30 minutes total or 45?
Thanks
Mary says
45 minutes, you’ll simply turn them 3x (every 15 minutes), instead of only turning the meat 2x for thighs.
Amy K says
I love the old fashioned, traditional reference to your website!
TODD DANZEISEN says
This chicken fried recipe calls for ONLY 1 tablespoon of oil????..How the heck can that be??
Mary says
Clearly, it’s magic. 😉 This is a pan-fried, not deep fried chicken recipe. The longer cooking time slowly renders the fat in the skin, allowing it to “fry” in very shallow oil. The skin turns out wonderfully crispy without any real effort on the cook’s part. Enjoy!
Ann says
Looks delicious! If I bread the drumsticks with egg & flour, will I have to adjust the cooking times? Also, what would the cooking times be if I also add bone in breasts? Thanks!
Alavi Anan Meem says
Just did this! Thanks for the recipe. I love any recipe that lets me mix together different spices.
Mary says
I’m thrilled you’re enjoying the recipe, Alavi!
Donna Kreiensieck says
Thanks, very yummy.
Mary Younkin says
I’m so happy you liked the chicken, Donna!
Shards says
Hi,
If I understand this correctly, is the cooking time for drumsticks then 45 minutes? i.e 15 + 15 + 15?
Whereas for thighs it is 20-30 min?
Always thought drumsticks would cook faster as they are smaller.
Thanks
Mary Younkin says
I typically turn the drumsticks sooner. The basic cook time stays the same.
Dani says
This is great and will be my go-to drumstick recipe. I made six in my old, large, heavy cast iron pan. The first time I did, 15, 15, 15 timing but some pieces were a little burnt. Of course they were still delicious and as long as one keeps an eye on it there’s no harm in experimenting with the times based on your own stove and pan and size of chicken pieces etc. It looks like 12, 12, and 10 is a good timing for my cast iron pan. Other than the times I changed nothing.
I have tried pan-fried dark meat before but this southwest flavoring is by far the best I’ve tried! I ended up making it two days in a row when I first tried it, I loved it so much. And as someone living a keto lifestyle, this recipe is a godsend if you miss crispy chicken with some good oil. You don’t need breading to get good fried chicken!
Mary Younkin says
I’m so very happy you love the chicken as much as we do, Dani!
Sarah Gimas says
Tried this recipe twice and followed the timing and flipping instructions with the drumsticks. Both times it was underdone and had to cook it for an hour for it to be fully done and both times when it was done, it was falling apart and losing the skin even though I used plenty of coconut oil. When it was cooked it did taste good, but it won’t be my go to.
Mary Younkin says
I’m so sorry that it didn’t work out for you. The skin has never fallen off from I made this, Sarah. What a bummer.