Cleburne's Iron-Skillet Chicken-Fried Chicken

• 3/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1 teaspoon paprika
• 6 chicken breast halves, skinned and boned, each 4 to 5 ounces
• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable oil.

1. Combine the flour, salt, pepper and paprika, and spread on a plate. Between two sheets of wax paper, flatten the chicken breasts to a 14-inch thickness using a meat mallet or rolling pin. Dredge the chicken in the flour mixture and shake off the excess.
2. Pour the olive oil and vegetable oil into an iron skillet and place over medium-high heat. When the oil begins to shimmer, add the chicken and then cook for 5 to 6 minutes on each side, until it is well browned and just cooked through. Remove the chicken and drain on a paper towel. Eat the chicken as is, or serve it with gravy.

Serves 6

Source: NYTimes 06-Nov-05