Salt and Pepper Chicken is a timeless favorite that elevates simple ingredients into an addictive, crispy masterpiece. Featuring tender chicken pieces seasoned generously with aromatic salt, cracked black pepper, and a hint of spice, this dish delivers bold, straightforward flavors with a satisfyingly crunchy exterior. Perfect as a snack, appetizer, or main course, it’s the kind of comfort food that keeps you coming back for more.
Why You’ll Love This Salt and Pepper Chicken
Crispy Perfection: The chicken’s golden, crunchy coating locks in juicy tenderness inside.
Bold and Simple Seasoning: Classic salt and pepper highlight the natural flavor of the chicken with just the right kick.
Quick and Easy: Minimal ingredients and fast cooking make this recipe a go-to for busy days.
Versatile Serving: Great as finger food, paired with rice, or alongside your favorite dipping sauces.
Crowd-Pleasing: A guaranteed hit for family dinners, parties, or casual gatherings.
Ingredients for Salt and Pepper Chicken
Perfectly crispy chicken seasoned to perfection with salt, pepper, and savory aromatics. Here’s what you’ll need:
Boneless, skinless chicken thighs: These are juicy and tender, perfect for frying. You can substitute with chicken breasts if you prefer, but thighs add more flavor.
Salt: A must-have for enhancing the chicken’s natural flavor. It’s the simplest seasoning that makes a big difference.
Black pepper: This adds a subtle heat and depth. Freshly ground is best for maximum flavor.
Garlic powder: A pantry staple that brings a savory kick. You can use fresh garlic if you prefer a stronger taste.
Onion powder: This complements the garlic and adds a sweet, aromatic flavor.
Cayenne pepper: Optional, but it gives a nice heat. Adjust according to your spice tolerance.
Cornstarch: This is key for achieving that crispy coating. It helps create a light, crunchy texture.
All-purpose flour: Works in tandem with cornstarch for a perfect crust. You can use gluten-free flour if needed.
Vegetable oil: Essential for frying. Choose a neutral oil with a high smoke point, like canola or peanut oil.
Green onions: These are for garnish, adding a fresh, vibrant touch to your dish.
Lemon wedges: A squeeze of lemon brightens the flavors and adds a zesty finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Salt and Pepper Chicken
Step 1: Marinate the Chicken
Start by placing the bite-sized chicken pieces in a large bowl. Sprinkle in the salt, black pepper, garlic powder, onion powder, and cayenne pepper if you like a kick. Mix everything well, ensuring each piece is coated. Marinating for 15 to 30 minutes allows the flavors to penetrate the chicken, making it juicy and delicious. Trust me, this step is crucial for that mouthwatering taste!
Step 2: Prepare the Coating
In a separate bowl, combine the cornstarch and all-purpose flour. This mixture is your secret weapon for achieving that crispy texture. Dredge each marinated chicken piece in the flour mixture, shaking off any excess. This step ensures a perfect coating that will fry up beautifully. If you want extra crunch, consider double coating by dipping the chicken back in the egg wash before dredging again!
Step 3: Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when the chicken hits it. Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan. Fry for about 4 to 5 minutes on each side, or until they turn golden brown and are cooked through. This is where the magic happens, so keep an eye on them!
Step 4: Drain and Serve
Once the chicken is perfectly fried, remove it from the skillet and place it on a paper towel-lined plate. This helps drain any excess oil, keeping your dish light and crispy. Garnish with sliced green onions for a pop of color and serve with lemon wedges on the side. A squeeze of lemon adds a refreshing zing that elevates the dish. Enjoy your crispy Salt and Pepper Chicken!
Tips for Success
Make sure your oil is hot enough before adding the chicken; this ensures a crispy coating.
Don’t overcrowd the pan; fry in batches if necessary for even cooking.
Let the chicken rest on paper towels to absorb excess oil.
Experiment with spices; add paprika or herbs for a unique twist.
Serve immediately for the best texture and flavor.
Equipment Needed
Large bowl: For marinating the chicken. A mixing bowl works just as well.
Skillet: A cast-iron skillet is ideal, but any large frying pan will do.
Meat thermometer: To check chicken doneness. A simple knife can also help.
Paper towels: For draining excess oil. A wire rack can be a great alternative.
Variations
Spicy Salt and Pepper Chicken: Add more cayenne pepper or toss the fried chicken in a spicy chili oil for an extra kick.
Herb-Infused Chicken: Mix in dried herbs like thyme or oregano with the seasoning for a fragrant twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free.
Vegetable Version: Replace chicken with firm tofu or cauliflower florets for a delicious vegetarian alternative.
Asian-Inspired: Add a splash of soy sauce or sesame oil to the marinade for a deeper umami flavor.
Serving Suggestions
Serve your Salt and Pepper Chicken over a bed of fluffy steamed rice for a satisfying meal.
Pair it with a fresh cucumber salad to balance the richness of the chicken.
A cold beer or a crisp white wine complements the flavors beautifully.
For presentation, arrange the chicken on a platter and garnish with lemon wedges and green onions.
FAQs about Salt and Pepper Chicken
Can I use chicken breasts instead of thighs for Salt and Pepper Chicken?
Absolutely! While I prefer the juiciness of chicken thighs, breasts can work just as well. Just remember, they may cook a bit faster, so keep an eye on them!
How can I make Salt and Pepper Chicken spicier?
If you’re looking for a kick, increase the cayenne pepper in the marinade. You can also toss the fried chicken in a spicy chili oil after frying for an extra layer of heat.
Can I prepare Salt and Pepper Chicken in advance?
Yes, you can marinate the chicken a few hours ahead of time. Just coat and fry it right before serving for that crispy texture. It’s a great way to save time on busy nights!
What sides pair well with Salt and Pepper Chicken?
This dish goes wonderfully with steamed rice, a fresh salad, or even some stir-fried vegetables. The options are endless, so feel free to get creative!
Is Salt and Pepper Chicken gluten-free?
To make it gluten-free, simply swap the all-purpose flour for a gluten-free blend. Ensure your cornstarch is also certified gluten-free, and you’re good to go!
Final Thoughts
Cooking Salt and Pepper Chicken is more than just preparing a meal; it’s about creating memories. The crispy texture and bold flavors bring joy to the table, making it a dish everyone will love. Whether you’re serving it for a casual weeknight dinner or a special gathering, this recipe is sure to impress. The best part? It’s simple enough for any home cook to master. So, roll up your sleeves, gather your ingredients, and let the sizzle of frying chicken fill your kitchen. Trust me, the smiles around the table will be worth every bite!
A crispy and flavorful dish made with boneless chicken thighs, seasoned and fried to perfection.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional for heat)
1/2 cup cornstarch
1/2 cup all-purpose flour
1/4 cup vegetable oil (for frying)
2 green onions, sliced (for garnish)
Lemon wedges (for serving)
Instructions
In a large bowl, combine the chicken pieces, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to coat the chicken evenly. Let marinate for 15-30 minutes for better flavor.
In a separate bowl, mix together the cornstarch and flour. Dredge each piece of marinated chicken in the flour mixture, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. You may need to do this in batches.
Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
Serve the chicken hot, garnished with sliced green onions and lemon wedges on the side.
Notes
For extra crunch, you can double coat the chicken by dipping it back in the egg wash and then in the flour mixture again before frying.
To make it a complete meal, serve the chicken over steamed rice or alongside a fresh salad.
