Pan-Fried Chicken with Zucchini & Pickled Peppers

Pan-Fried Chicken

with Zucchini & Pickled Peppers

35 MIN
2 Servings
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From the Test Kitchen

A coating of aromatic seasonings and buttermilk results in a deliciously crispy crust on this pan-fried chicken. For a bright complement, we’re serving it with tender zucchini sautéed with scallions and pickled peppers

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Pan-Fried Chicken with Zucchini & Pickled Peppers
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the peppers.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Stir in half the sliced green tops of the scallions; season with salt and pepper. Cover to keep warm.

Coat the chicken:
3 Coat the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper. Pour the buttermilk into a medium bowl and season with salt and pepper. Place the spice blend on a plate. Working in batches, thoroughly coat the seasoned chicken in the buttermilk (letting any excess drip off), then in the spice blend (pressing to adhere). Transfer to a separate plate.

Cook the chicken:
4 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 tablespoons of oil on medium. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added, add the coated chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and immediately season with salt.

Cook the zucchini:
5 Cook the zucchini:

Add the sliced zucchini to the pan of reserved fond in an even layer. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the vinegar (carefully, as the liquid may splatter) and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked chicken with the cooked rice and cooked zucchini. Garnish with the remaining sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the peppers.

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Stir in half the sliced green tops of the scallions; season with salt and pepper. Cover to keep warm.

Cook the rice:
Coat the chicken:
3 Coat the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper. Pour the buttermilk into a medium bowl and season with salt and pepper. Place the spice blend on a plate. Working in batches, thoroughly coat the seasoned chicken in the buttermilk (letting any excess drip off), then in the spice blend (pressing to adhere). Transfer to a separate plate.

4 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 tablespoons of oil on medium. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added, add the coated chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and immediately season with salt.

Cook the chicken:
Cook the zucchini:
5 Cook the zucchini:

Add the sliced zucchini to the pan of reserved fond in an even layer. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the vinegar (carefully, as the liquid may splatter) and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked chicken with the cooked rice and cooked zucchini. Garnish with the remaining sliced green tops of the scallions. Enjoy!

Serve your dish:
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