Skillet Fried Chicken

  • Servings: 4

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  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1 teaspoon paprika
  • One 3-pound chicken, cut into 8 pieces, backbone removed
  • Vegetable oil, for frying
  • Lemon wedges, for serving

How to make this recipe

  1. In a large, shallow bowl, toss the flour with the salt, pepper and paprika. Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet. Refrigerate for 3 to 4 hours.

  2. In each of 2 large cast-iron skillets, heat 1/2 inch of oil until shimmering. Fry the chicken pieces, skin side up, over moderately high heat, turning often, until golden brown and crisp, 25 to 30 minutes; reduce the heat to moderately low to keep the chicken at a steady sizzle. Transfer the chicken to a rack set over a sheet pan to drain, then serve hot with lemon wedges.

Suggested Pairing

This juicy, lemon-accented chicken can be dramatically set off with a lighter Sauternes from the Barsac appellation.

Contributed By Photo © Beatriz Da Costa Published October 1998

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