Prep Time 20m
Cook Time 25m
Ready Time 50m
Yield 8 servings

  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon paprika
  • 4 large eggs
  • 1 (3 pound) package cut up broiler-fryer chicken (8 pieces)
  • Crisco® Pure Vegetable Oil, or another variety of Crisco Oil for frying
Preparation Directions
  • Step 1Combine flour, salt, pepper and paprika in large resealable plastic bag or shallow bowl. Whisk eggs in a shallow medium bowl.
  • Step 2Add chicken to flour mixture, one to two at a time, turning to coat completely. Using tongs, dip in eggs to coat. Return to flour mixture, turning to coat completely. Let stand on wire rack 10 minutes to set coating.
  • Step 3Heat 1/2-inch deep oil to 350°F in 12-inch skillet over medium heat. Add chicken and cook, uncovered, 8 minutes. Turn chicken. Cook an additional 8 to 10 minutes or until deep golden brown and internal temperature reaches 180°F, turning chicken during the last few minutes for even browning. Drain on paper towels.
  • TipExtra CRISPY BUTTERMILK FRIED CHICKEN: Combine 3 cups buttermilk and 2 teaspoons salt in large resealable plastic bag. Add chicken. Seal bag and turn to coat chicken. Chill several hours or overnight, turning bag occasionally. Drain chicken; pat dry with paper towels. Prepare as instructed above.
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