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.
Nutrition
Serving size
(1/4 of recipe)
Calories 420
Calories from Fat190g
Total Fat 21g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 130mg
Sodium 560mg
Potassium 0mg
Total Carbohydrates 12g
Dietary Fiber 1g
Sugars 0g
Protein 42g
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