Prep time: An hour What you’ll need •½ cup flour•1tablespoon paprika•Lettuce•1 ½ teaspoons salt•½ teaspoon pepper•3- to 3 1/2-lb cut-up whole chicken•Vegetable oil Procedure •In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.•12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up. •Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). •Lighten it up: For 11 grams of fat and 250 calories per serving, remove skin from chicken before cooking. Use only 2 tablespoons oil in step 2•To make Buttermilk Fried Chicken: Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.
