Thursday, February 11, 2010

Skillet Fried Chicken

This is a lighter version of fried chicken. It is not a thick-crusted chicken, but a light coating. In fact, you don't even need buttermilk or eggs to coat the chicken first, although you could do that if you wanted to.


4 boneless, skinless chicken breasts
1 cup all purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Combine dry ingredients. Heat 2 tablespoons oil in skillet over medium-high heat. Coat chicken breasts in flour mixture and add to hot oil. Cook about 5 minutes on each side, turning only once.

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