from Jennifer L.’s book, North Branch , MN
1 (2 1/2-3 lb) broiler-fryer chicken; cut up
1/4 c. flour
1 1/2 tsp salt
1 tsp paprika
1/4 tsp pepper
2 tbsp cooking oil or shortenting
Rinse chicken pieces; pat dry with paper toweling. In a plastic or paper bag combine flour, salt, paprika, and pepper. Add a few chicken pieces at a time; shake to coat.
In a 12 inch skillet heat oil or shortening. Add chicken, with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook 30 min. Uncover; cook 10-15 minutes more. Chicken is done when it is easily pierced with a fork. Drain chicken pieces on paper toweling.
Crisp fried chicken:
Prepare skillet-fried chicken as above, except after the browning step, continue to cook chicken, uncovered, till chicken is tender. Turn occasionally. Drain on paper toweling before serving.
Pan-and oven fried chicken:
Prepare skillet fried chicken as above, except brown chicken pieces in a 12 inch oven-going skillet. Transfer skillet to a 375° oven for 35-45 min. or until chicken is tender. Do not turn chicken pieces during baking time. Drain.
Submitted by: Jennifer L