Skillet Fried Chicken

1. 1

   In a large, shallow bowl, toss the flour with the salt, pepper and paprika.

2. 2

   Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet.

3. 3

   Refrigerate for 3 to 4 hours.

4. 4

   In each of 2 large cast-iron skillets, heat 1/2 inch of oil until shimmering.

5. 5

   Fry the chicken pieces, skin side up, over moderately high heat, turning often, until golden brown and crisp, 25 to 30 minutes; reduce the heat to moderately low to keep the chicken at a steady sizzle.

6. 6

   Transfer the chicken to a rack set over a sheet pan to drain, then serve hot with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.