Classic comfort food. Make our juicy fried chicken in less than an hour.
cup Gold Medal™ all-purpose flour
3- to 3 1/2-lb cut-up whole chicken
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.