Skillet-Fried Chicken

By carvalhohm

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 - to 3 1/2-lb cut-up whole chicken
• Vegetable oil

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.

In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up.

Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Lighten it up: For 11 grams of fat and 250 calories per serving, remove skin from chicken before cooking. Use only 2 tablespoons oil in step 2.

To make Buttermilk Fried Chicken: Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.

SERVINGS: 6

Calories Per Serving : 330