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Crispy Skillet-Fried Chicken
You don't need a deep fryer to get perfectly golden, crunchy chicken at home. A simple seasoned flour dredge and a shallow pan of hot oil are all it takes to build a beautifully spiced crust. Cooking the pieces slowly ensures the meat stays incredibly tender and juicy right down to the bone. It's a classic comfort meal that brings everyone to the table without the usual messy cleanup.
Equipment
- Skillet
- Stovetop
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 cut-up whole chicken (3 to 3 ½ b) Vegetable oil
Instructions
- 1Whisk the flour, paprika, salt, and pepper together in a wide, shallow dish. A wide dish gives you plenty of room to work and makes dredging much easier.
- 2Dredge each piece of chicken thoroughly in the seasoned flour mixture until fully coated. Shake off any excess so the crust doesn't become gummy.
- 3Pour a quarter inch of vegetable oil into a 12-inch nonstick skillet and warm it over medium-high heat. Carefully place the chicken in the skillet skin-side down. Cook for about 10 minutes until lightly browned all over.
- 4Reduce the heat to low and flip the chicken pieces skin-side up. Simmer uncovered for about 20 more minutes without turning. The chicken is done when the juices run clear and a thermometer inserted into the thickest part reads at least 165°F.
Notes
- Variation: For buttermilk fried chicken, increase the flour to 1 cup. Dip the chicken pieces into 1 cup of buttermilk before coating them with the seasoned flour.
- Safety: Always place chicken into the hot oil by laying it away from you to prevent dangerous splatters.
- Resting: Let the cooked chicken rest on a wire rack for 5 minutes before serving to keep the bottom crust from getting soggy.