Yield: approximately 8 servings
1 (3- to 4-pound) whole chicken, cut into 8 pieces
1½ cups all-purpose flour
2 teaspoons salt
½ teaspoon smoked paprika
½ teaspoon ground red pepper
Vegetable oil for frying
1. Rinse chicken pieces and pat dry.
2. In a shallow dish, combine flour, salt, paprika, and red pepper, mixing well.
3. In a large heavy Dutch oven or deep cast-iron skillet, pour oil to a depth of 2 inches; heat oil to 350° over medium-high heat.
4. Working in batches, dredge chicken in flour mixture, gently shaking to remove excess. Fry chicken for 4 to 5 minutes per side, or until a thermometer inserted in the thickest part of chicken registers 180°. Adjust heat as needed to maintain oil temperature. Drain chicken on paper towels.