Pan-fried chicken coated in batter with boxed stuffing mix
A box of stuffing mix, which many homes have in the pantry, provides the seasoning and crispy coating for pan-fried chicken.
Shake 'N Bake was a childhood classic for many, and the disappointment was great when, apparently, the recipe stopped including the shaking step. To achieve a crispy, golden crust in a pan, boxed filling mix is a better alternative.
That mixture is already packed with flavor: sage, thyme, onion, sometimes celery, parsley, and black pepper. That's why it's the main seasoning for the batter, and the flour can be seasoned sparingly or even omitted.
Crushing the stuffing into irregular crumbs adds texture to the fried skin, creating toasted, crispy, and slightly rough pieces. This can be done in a food processor or inside a resealable plastic bag, pounding it with a rolling pin or the pan. The chicken is then coated in seasoned flour, beaten egg, and the crumbs.
Boneless, skinless thighs are an ideal cut for this method because they are easy to prepare and remain juicy and flavorful. Breasts can be cut into smaller fillets so the rind doesn't burn before the meat is fully cooked.
Two practices make all the difference. Letting the breaded pieces rest for a few minutes allows the coating to hydrate and adhere well. Frying in small batches prevents the pan from becoming overcrowded, which helps keep the oil at a medium-high heat.
The chicken should reach 74°C (165°F) at its thickest point, the USDA's recommended safe temperature for poultry. Thicker pieces can be lightly browned in oil and then finished in the oven at about 175°C (350°F) to reach that internal temperature.
To vary the coating, you can add grated Parmesan cheese, cayenne pepper with smoked paprika for a touch of spice, crushed fried onion, or cornbread filling for a sweeter, more rustic crust. For an even crispier coating, you can coat and fry it twice.
