1fryer chickencut-up (or chicken breasts, tenders, whichever you prefer)
vegetable oilenough to make 1/2 in. of oil in the pan you're using.
1Tablespoonsaltor to taste
1teaspoonblack pepperor to taste
1teaspoonSeasoned Saltoptional (We really like a taste of salt on our fried chicken.)
In dish or mixing bowl, mix flour, salt, pepper, and paprika/seasoned salt if preferred.
Pat chicken dry if wet.
Coat chicken with flour mixture.
In a skillet or cast iron, heat 1/2 inch of vegetable oil over medium-high heat. (To test if the oil is ready, sprinkle in a pinch of the flour mixture to see if it sizzles.)
When the oil is ready, place chicken in oil, and fry on one side for 10 minutes or until golden brown. (I cover the pan with a lid to reduce splatter.)
Flip and fry the underside for an additional 10 minutes, or until bottom side is golden brown or until juice of chicken is clear. (I take the first piece out and cut at the thickest part to see if it's no longer pink.)
To make certain, the internal temperature of chicken (inserted, but not touching the bone) should be 165°F.