Best Southern Fried Chicken
One 3 1/2-pound chicken, cut into eighths
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1 cup vegetable oil
Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes or, even better, overnight in the refrigerator.
Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
Remove from the skillet and drain on paper towels before serving.