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Skillet-Fried Chicken
This classic skillet-fried chicken delivers a crispy, golden-brown crust without the hassle of a deep fryer. A simple coating of flour, paprika, salt, and pepper creates a savory and beautifully colored exterior. Cooking the chicken slowly in a shallow layer of oil ensures the meat stays tender and juicy right down to the bone. It is a comforting choice for a relaxed weekend dinner or a casual family gathering.
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.
- 2Dredge each piece of chicken thoroughly in the seasoned flour mixture until fully coated.
- 3Pour a quarter inch of vegetable oil into a 12-inch nonstick skillet and warm it over medium-high heat. Place the chicken in the skillet skin-side down and cook for about 10 minutes until lightly browned all over.
- 4Lower the heat, flip the chicken pieces skin-side up, and cook uncovered for about 20 more minutes. The chicken is done when the juices run clear and a thermometer inserted into the thickest part reads at least 165°F.