Turn the chicken pieces over, uncover, and continue to cook until crispy and cooked through, about 10 minutes more or until internal temperature reaches 165 degrees F.Cover and cook until golden brown on one side, about 12 to 15 minutes. Place the chicken pieces in the skillet.Dredge or shake the chicken in the flour. Put the flour in a large bowl or in a brown paper bag.Heat about 1 inch of oil in a heavy skillet over medium-high heat (360 to 365 degrees F).Season the chicken pieces with salt, pepper and paprika, if using.
If you're one of those people who adds garlic powder and onion powder to everything, sprinkle some in the flour before dredging or shaking. Serve this fried chicken recipe with your favorite vegetable or grain. The chicken is seasoned, coated with flour and fried in oil until golden brown and cooked through. Remove the chicken pieces from the brine, flicking off any pieces of herbs that may cling to the skin. You could add ground paprika for a little color and flavor. Sift the flour and cornmeal together in a shallow bowl. The fried chicken recipe has minimal ingredients: chicken, flour and vegetable oil. Here’s a basic recipe for simple, skillet-fried chicken. But sometimes you want just classic crispy fried chicken. From Korean fried chicken to southern fried chicken, to oven-baked fried chicken and deep-fried chicken, there’s something to please everyone in the world of fried chicken. Fried chicken recipes vary from family to family, from state to state and from culture to culture.
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