Skip to Content
Menu

Skillet-Fried Chicken

Betty Crocker Kitchens
Updated Nov 19, 2024
  • Pin
You don't need a deep fryer to make juicy, crispy homemade fried chicken—just get out your trusty skillet! A sturdy pan is all it takes to turn fresh chicken and pantry staples into this must-make Skillet-Fried Chicken in just 45 minutes. Serve it up with some savory sides, and you'll have everyone coming back for seconds!

More About This Recipe

  • There was a time when just about every cook had her own special fried chicken recipe, especially throughout the South. These days, many folks have lost touch with the tradition of serving fried chicken for Sunday dinner, but it’s a treasured practice that is certainly worth a revival, no matter where you live. Invite everyone over for a chicken dinner, and then serve up this easy, ready-in-under-an-hour version. What to serve along with it? Keep things easy on yourself and ask your guests to bring along the sides and salads. A post-walk stroll for ice cream cones might be the perfect capper to your old-fashioned meal. Now that this recipe has taught you how to make fried chicken, you can find more delicious, quick-fix chicken ideas in Betty’s collection of best chicken recipes.

Skillet-Fried Chicken

  • Prep Time 10 min
  • Total 45 min
  • Servings 6
  • Ingredients 6
  • Pin

Ingredients

  • 1/2 cup Gold Medal™ All Purpose Flour
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3- to 3 1/2-lb cut-up whole chicken
  • Vegetable oil
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • Step 
    2
    In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
  • Step 
    3
    Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition

Tips from the Betty Crocker Kitchens

  • tip 1
    Cook chicken until the juices run clear when you pierce the meat close to the bone and the internal temperature reads 165°F. Checking temperature is easiest with an instant-read thermometer.
  • tip 2
    For the most flavorful Skillet-Fried Chicken, make sure to completely coat the chicken pieces in the seasoned flour. Pat chicken pieces dry with paper towels before dredging.
  • tip 3
    For best results, pat cut-up chicken dry with paper towels before dredging in seasoned flour to help coat pieces.
  • tip 4
    If desired, you can make this fried chicken in a cast-iron skillet. A large, well-seasoned cast-iron skillet will pan-fry your chicken without sticking.
  • tip 5
    Using medium-high heat, wait until the skillet is hot before adding the chicken. Let it cook on one side, without turning, until properly browned. When the chicken releases from the pan without sticking, turn to cook the other side.
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section