Skillet Fried Chicken

SERVES: 4

INGREDIENTS
1 1/2 cups all-purpose flour
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
1 teaspoon paprika
One 3-pound chicken, cut into 8 pieces, backbone removed
Vegetable oil, for frying

DIRECTIONS
In a large, shallow bowl, toss the flour with the salt, pepper and paprika. Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet. Refrigerate for 3 to 4 hours.
In each of 2 large cast-iron skillets, heat 1/2 inch of oil until shimmering. Fry the chicken pieces, skin side up, over moderately high heat, turning often, until golden brown and crisp, 25 to 30 minutes, being careful not to crowd the pieces ; reduce the heat to moderately low to keep the chicken at a steady sizzle. Transfer the chicken to a rack set over a sheet pan to drain, then serve hot.