Serves: 6
1. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
2. Heat oil (1/4 inch) in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 10 minutes or until light brown on all sides reduce heat to low. Turn chicken skin side up.
3. Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when centers of thickest pieces are cut.
NUTRITION FACTS: 1 Serving: Calories 350 (Calories from Fat 205) Fat 23g (Saturated 5g) Cholesterol 85mg Sodium 670mg Carbohydrate 9g (Dietary Fiber 1g) Protein 28g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 2% Iron 10% DIET EXCHANGES: 1/2 Starch 4 Medium-Fat Meat
Lighter Skillet-Fried Chicken: For 11 grams of fat and 250 calories per serving, remove skin from chicken before cooking. Use 2 tablespoons oil in step 2.
Buttermilk Fried Chicken: Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Skillet-Fried Chicken recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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