You will need:
- 1 chicken breast and thigh, skin on
- 6 tbsp flour
- 1 tsp paprika
- 60 ml vegetable oil
- salt and pepper
Step 1:
Mix the flour, paprika, salt and pepper together in a bowl.
Coat the chicken pieces well in the flour mixture, on both sides. Pat off the excess and set aside.
Step 2:
Place the frying pan onto a medium high heat. Allow it to warm through and add the oil. Place first the chicken thigh, then the breast skin-side down into the pan. Let the breast slowly cook for about 6 minutes and the thigh for 10-12 minutes, until brown. When the sides turn white, turn the chicken over with your tongs. Reduce the heat slightly and cook the breast for 6 minutes more. Remove and place onto a tray lined with paper towel. The thigh will take longer to cook as it has a bone in it, so cook it for 12 minutes more, then remove it and place it alongside the breast.
Step 3:
Check for readiness by making an incision into the meat. The juice should run clear without any traces of blood and the meat should be opaque all the way through.
Step 4:
Your pan fried chicken is now ready for the table. It goes well with nearly anything, be it vegetables, French fries, or even on its own as a tasty snack.
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