Simple Pan Fried Southwest Chicken

40 Comments 4.6

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Southwest Pan Fried Chicken

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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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.

Pan Fried Southwest Chicken Drumsticks

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 ChickenCrunchy 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.

Southwest Pan Fried Chicken

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 ChickenIndian 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!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Southwest Pan Fried Chicken

Simple Pan Fried Southwest Chicken

4.62 from 13 votes
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!
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 -5 servings

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

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 arona of this recipe.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/1/13 – recipe notes and photos updated 2/26/21}

How To Pan Fry Chicken Drumsticks

Filed under: , , , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

40 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. 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!!

  2. 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

  3. 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!

  4. 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!

  5. 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.

    • Mary says

      45 minutes, you’ll simply turn them 3x (every 15 minutes), instead of only turning the meat 2x for thighs.

    • 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!5 stars

  6. 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!

  7. 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

  8. 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!5 stars

  9. 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.3 stars