COMBINE flour, salt, pepper and paprika in medium bowl. Whisk eggs in separate medium bowl.
ADD chicken to flour mixture, 1 to 2 pieces at a time, turning to coat completely. Using tongs, dip in eggs to coat. Return to flour mixture, turning to coat completely. Let stand on wire rack 10 minutes to set coating.
HEAT 1/2-inch deep oil or melted shortening in 12-inch skillet over medium heat to 350°F. Add chicken and cook, uncovered, 8 minutes. Turn chicken. Cook an additional 9 to 11 minutes or until deep golden brown and internal temperature reaches 180°F, turning chicken during the last few minutes for even browning. Drain on paper towels.
EXTRA CRISPY BUTTERMILK FRIED CHICKEN: Combine 3 C. buttermilk and 2 tsp. salt in large resealable plastic bag. Add chicken. Seal bag and turn to coat chicken. Chill several hours or overnight, turning bag occasionally. Drain chicken; pat dry with paper towels. Prepare as instructed above.
Nutrition
Serving size
(1/4 of recipe)
Calories 730
Calories from Fat390g
Total Fat 45g
Saturated Fat 9g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 280mg
Sodium 2150mg
Potassium 0mg
Total Carbohydrates 28g
Dietary Fiber 1g
Sugars 0g
Protein 53g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
