Place chicken pieces into gallon size zip lock bag, or large bowl with lid. Pour buttermilk over and let marinate in fridge for about 30 min.
Mix flour, paprika, salt and pepper and dump into large paper sack.
Remove chicken from buttermilk, letting excess drip off before placing into bag.
Close bag and shake until well coated.
Heat oil (about 1/4 inch)in 12 inch nonstick skillet over medium-high heat. Cook chicken in oil about 10 min., turning until light brown on all sides.
Turn heat to low. Turn chicken skin side UP.
Simmer uncovered about 20 min, WITHOUT TURNING, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Originally Submitted
7/2/2011
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