Fried Chicken
Family dinner ideas just got better with this classic, easy recipe.
Servings: 4 servings (2 thighs per serving)
Ingredients
- 8 medium chicken thighs with skin
- 3 cups all purpose flour
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- ½ tablespoon salt
- vegetable or canola oil for the frying pan
Instructions
- Combine the chicken, flour and seasonings in a large gallon size zip top bag. Seal and shake well until the chicken is coated.
- Add oil to a large deep skillet until it's approximately ¼ inch deep; heat over medium high heat.
- Carefully add the chicken to the hot oil and cook about 10 minutes or until light brown on all sides.
- Reduce the heat to low, cover and simmer 35 to 40 minutes turning the chicken at least once or twice.
- Cook until the juices run clear and the chicken reaches an internal temperature of 165 degrees.
- Remove the lid during the last 5 minutes to crisp the chicken.
- Remove from heat and transfer chicken to a paper towel lined plate to drain.
Notes
- If you are unable to cover the pan tightly, carefully add 1 to 2 tablespoons of water to your frying oil.
- You can also add the flour mixture to a bowl and dredge your chicken that way, but I have found the zip top bag method to be quick, clean and easy.
Nutrition
Serving: 1serving | Calories: 674kcal | Carbohydrates: 25g | Protein: 33g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 576mg | Potassium: 433mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 576IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 3mg