One-Pot Fried Chicken and Corn
One-Pot Fried Chicken and Corn
Ingredients
For the Seasoned Chicken
- 4 bone-in, skin-on chicken thighs, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional, for a kick
For the One-Pot Meal
- 2 tablespoons vegetable oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 2 cups frozen corn kernels, thawed
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Dredge each chicken thigh in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the dredged chicken thighs, skin-side down. Sear for 5 to 7 minutes per side, until the skin is golden brown and crispy. Remove the chicken from the pot and set aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a gentle simmer.
⏱️ 3 min
- 5
Return the seared chicken thighs to the pot, nestling them into the broth. Cover the pot with a lid and reduce the heat to low. Simmer for 15 minutes, or until the chicken is nearly cooked through.
⏱️ 15 min
- 6
Stir in the thawed frozen corn kernels and unsalted butter. Continue to simmer, uncovered, for another 5 minutes, or until the corn is heated through and the chicken is fully cooked (internal temperature reaches 165°F or 74°C). The sauce should have slightly thickened.
⏱️ 5 min
- 7
Remove the pot from the heat. Garnish with fresh chopped parsley before serving. Serve hot, directly from the pot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Fried Chicken and Corn
Ingredients
For the Seasoned Chicken
- 4 bone-in, skin-on chicken thighs, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional, for a kick
For the One-Pot Meal
- 2 tablespoons vegetable oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 2 cups frozen corn kernels, thawed
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Dredge each chicken thigh in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 5 min - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the dredged chicken thighs, skin-side down. Sear for 5 to 7 minutes per side, until the skin is golden brown and crispy. Remove the chicken from the pot and set aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a gentle simmer.
⏱️ 3 min - 5
Return the seared chicken thighs to the pot, nestling them into the broth. Cover the pot with a lid and reduce the heat to low. Simmer for 15 minutes, or until the chicken is nearly cooked through.
⏱️ 15 min - 6
Stir in the thawed frozen corn kernels and unsalted butter. Continue to simmer, uncovered, for another 5 minutes, or until the corn is heated through and the chicken is fully cooked (internal temperature reaches 165°F or 74°C). The sauce should have slightly thickened.
⏱️ 5 min - 7
Remove the pot from the heat. Garnish with fresh chopped parsley before serving. Serve hot, directly from the pot.
⏱️ 2 min