Skillet-Fried Chicken

Skillet-Fried Chicken

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

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

6

Servings

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
  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).
Makes 6 Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 670mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 28g;
Percent Daily Value*:
    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.