Yield: approximately 8 servings


(3- to 4-pound) whole chicken, cut into 8 pieces

1½ cups all-purpose flour

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.