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Skillet-Fried Chicken

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Skillet-Fried Chicken
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  • Prep 10 min
  • Total 45 min
  • Servings 6
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To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
By Betty Crocker Kitchens
Updated Mar 9, 2023

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
Make With
Make With
Gold Medal Flour

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).

Tips from the Betty Crocker Kitchens

  • tip 1
    Cook until the juices run clear when you pierce the meat close to the bone runs clear. The internal temperature should be 165°F, which is easiest to check with an instant-read thermometer.
  • tip 2
    Be sure to completely coat the chicken pieces in the seasoned flour for the most flavor.
  • tip 3
    For best results, pat cut-up chicken dry with paper towels before dredging in seasoned flour to help coat pieces.
  • tip 4
    If you’ve got a large cast-iron skillet, put it to good use. A well-seasoned skillet is meant for pan-frying chicken, with no sticking.
  • tip 5
    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.

Nutrition

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.

More About This Recipe

  • There was a time when just about every cook had her own special fried chicken recipe, especially throughout the South. These days, many folks have lost touch with the tradition of serving fried chicken for Sunday dinner, but it’s a treasured practice that is certainly worth a revival, no matter where you live. Invite everyone over for a chicken dinner, and then serve up this easy, ready-in-under-an-hour version. What to serve along with it? Keep things easy on yourself and ask your guests to bring along the sides and salads. A post-walk stroll for ice cream cones might be the perfect capper to your old-fashioned meal. Now that this recipe has taught you how to make fried chicken, you can find more delicious, quick-fix chicken ideas in Betty’s collection of best chicken recipes.
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