2 to 3 lb. broiler-fryer chicken, cut up
1 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
Vegetable oil

Wash chicken and pat dry. Mix flour, salt, pepper and garlic powder. Heat oil (1/4 inch deep) in large, heavy skillet. Coat chicken with flour mixture. Add chicken, skin side down and brown quickly on all sides. Reduce heat to low; cover and cook 35 to 45 minutes, turning once. Remove from pan; drain on paper towels.

To make pan gravy: Pour off fat leaving 3 tablespoons in pan. Add 2 tablespoons flour; stir until flour browns. Stir in 1 1/2 cups water. Cook, stirring constantly until mixture thickens. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Yield: 4 to 6 servings.