Simple Pan Fried Southwest Chicken

I made pan fried chicken for the first time almost a year ago and I haven't stopped making it since then. Pan fried chicken makes an appearance on our table at least once if not twice a month. It still amazes me that just a spoonful of oil and a little bit of patience can result in juicy, tender chicken with golden crisp skin.

The other day, as I was mixing together a fresh batch of Taco Seasoning for some Spanish Rice I was cooking, it occurred to me that I could use that combination of Mexican spices as a rub for the chicken. The chicken turned out great and every member of the family voted the meal a success. This is a great variation on one of our family's favorite meals.

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