Are you looking for amazing chicken recipes? Look no further.
I’m Eric Theiss. And I’ve finally perfected my classic fried chicken recipe in the Copper Chef Pan.
The Copper Chef nonstick pan is six pans in one. It replaces so many of the pots and pans that once cluttered my kitchen cabinets.
Did you know the Copper Chef pan transforms instantly into a professional deep-fryer? In my opinion, it does a much better job.
When I’m frying my family’s favorite crispy-fried dinner recipes, the Copper Chef helps me to get perfect results every time.
The Copper Chef copper pan is extremely lightweight. Can you say the same thing about your deep-fryer?
I didn’t think so.
Plus, it’s designed with heavy-duty, riveted handles, so it’s easy to carry just about anywhere. I can take it from the stove-top and put it right in the oven.
Or, I can take it from any stove-top and set it right on the table (on a heat-resistant surface). The attractive, classic copper style makes it a perfect serving dish.
Plus, I never have to worry about hours of messy clean-up. When it comes to ceramic, Copper Chef’s nonstick coating is state-of-the-art. So nothing sticks to the pan.
After 20 years in the culinary industry, I’ve tried many other brands of nonstick cookware that claim to have professional-grade nonstick ceramic coating.
But then I’m soaking and scrubbing for hours afterwards. With the Copper Chef, there’s no mess and no stress.
I just pop the CopperChef nonstick frying pan into the dishwasher or wipe it out easily. Even after I’ve just cooked a huge batch of this mouthwatering, southern fried chicken to feed my entire family!
Quick and easy meals always mean quick and easy clean up when I’m cooking in my Copper Chef.
This homemade fried chicken comes out with the perfect, crispy-fried texture and taste. Just serve with your favorite dipping sauces and you’re all set!
Tip: Use boneless chicken breast instead of thighs and legs to make crispy chicken tenders kids love.
For more information, tips & trips, and Chef-tested recipes, go to copperchef.com.
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2 chicken drumsticks
2 chicken thighs
1 qt. buttermilk
2 cups all-purpose flour
1 tbsp. smoked paprika
1 tbsp. salt
1 tsp. black pepper, ground
1 tsp. chili powder
3 qt. vegetable oil, for frying
- Fill Copper Chef pan ¾ of the way with vegetable oil. Do not overfill. Preheat to 375.
- Combine chicken and buttermilk. Refrigerate for 1 hour.
- In a bowl, combine spices with flour.
- Dredge chicken in flour mixture.
- Place Fry Basket into the filled Copper Chef.
- Slowly and carefully drop battered chicken into the hot oil.
- Repeat step 6 until golden brown.
- When chicken is done, pull Fry Basket up. Rest on the side of the Copper Chef pan using the hook. Let any excess oil drain from chicken.
- Serve with mashed potatoes and your favorite dipping sauces.