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Skillet-Fried Chicken

Classic comfort food. Make our juicy fried chicken in less than an hour.

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( 19 Ratings)

19 Ratings

5 Stars 53%

4 Stars 32%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 10 min
Total Time 45 min
Servings 6

Ingredients

1/2: cup Gold Medal® 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

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Directions

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).

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 670mg; 670%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 2/2/2013 4:24:16 PM REPORT ABUSE RockportTX said:

Rating:

To make the chicken even tastier, use corn meal instead of flour and omit the paprika, just use salt and pepper as desired. The corn meal sticks better than flour and adds to the skin crispiness.

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