Spicy Pan Fried Chicken
This recipe simplifies fried chicken by eliminating the flour dredge. Season the chicken with salt and pepper, fry it, and then douse it spice immediately after taking it out of the oil. Chef Matty Matheson first cooked chicken in this way because he wanted fried chicken but didn’t have any flour. Now, this version is a staple in his at-home cooking. There’s less mess, less clean up, and plenty of juicy, tender, spicy chicken to go around.
Cook this recipe just like Matty! Check out his tip video here!