Skillet-Fried Chicken

  • Prep 10 min
  • Total 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

Steps

  • 1
    In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • 2
    In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
  • 3
    Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

  • Cook chicken until the juices run clear when you pierce the meat close to the bone and the internal temperature reads 165°F. Checking temperature is easiest with an instant-read thermometer.
  • For the most flavorful Skillet-Fried Chicken, make sure to completely coat the chicken pieces in the seasoned flour. Pat chicken pieces dry with paper towels before dredging.
  • For best results, pat cut-up chicken dry with paper towels before dredging in seasoned flour to help coat pieces.
  • If desired, you can make this fried chicken in a cast-iron skillet. A large, well-seasoned cast-iron skillet will pan-fry your chicken without sticking.
  • Using medium-high heat, wait until the skillet is hot before adding the chicken. Let it cook on one side, without turning, until properly browned. When the chicken releases from the pan without sticking, turn to cook the other side.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
180
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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