Skillet-Fried Chicken

Prep 10 min
Total 45 min
Servings 6

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No need for a deep fryer with this chicken recipe! A couple of pantry staples are all it takes to make this juicy, crispy skillet-fried chicken. If you love comfort food, this skillet-fried chicken recipe should be your go-to: ready in under an hour, and prepped in 10 minutes, it couldn’t be easier.

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 (about 1.5 kg) cut-up whole chicken
Vegetable oil

Steps

1

In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
2

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.
3

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).

Health Twist 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.
Variation To make Buttermilk Fried Chicken: Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.
Use medium-high heat to brown chicken. For the best browning, the skillet should be hot when you add the chicken. Let the chicken cook on one side without turning. When it is properly browned, it should release from the pan without sticking so the other side can be cooked.
Cut into chicken pieces to make sure that juices run clear and are no longer pink.