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Fried Chicken #1

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1 chicken, disjointed
3/4 cup flour
2 teaspoons paprika
1 1/2 teaspoon salt
1/4 teaspoon pepper
oil for frying


Wipe pieces with a damp cloth. Combine flour, paprika, salt, and pepper in a paper bag. Add chicken, 2 or 3 pieces at a time, close the top and shake the bag to coat the pieces evenly. Heat oil in a heavy skillet, chicken fryer of Dutch oven. When drop of water sizzles in oil, start browning meatier pieces first, turning as necessary with tongs to cook evenly. When all the pieces are browned, cover the pan tightly cook slowly until tender, 20 to 40 minutes, depending on size and thickness of bird.

If pan cannot be covered tightly, add 1 or 2 tablespoons of water. Uncover pan the last 5 to 10 minutes to recrisp the skin. Chicken is done when meat on the thickest part of the drumstick cuts easily and there is no pink color visible. Lift chicken to warm platter and make gravy from drippings.

Make 4 servings

To make gravy, pour off all but 4 tablespoons drippings from pan. Add 1/4 cup of flour and blend well. Add 2 cups of milk or water and cook and stir until the resulting sauce is smooth and thickened. Add salt and pepper, to taste, and serve at once.

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