1 (3 lb.) pkg. cut up broiler-fryer chicken (8 pieces)
Crisco® Pure Vegetable Oil
COMBINE flour, salt, pepper and paprika in large resealable plastic bag or shallow bowl.
ADD chicken to flour mixture, two at a time, turning to coat completely. Let stand on wire rack 10 minutes to set coating.
HEAT 1/2-inch deep oil to 350°F in 12-inch skillet over medium heat. Add chicken and cook, uncovered, 8 minutes. Turn chicken. Cook an additional 8 to 10 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.
TRADITIONAL 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.
(1/4 of recipe)
Calories from Fat190g
Total Fat 21g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 12g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet