1 (3 lb.) chicken
Flour
Paprika
Salt & pepper
2 eggs, beaten
1 1/2 c. buttermilk
2 tbsp. water

Cut up chicken and salt each piece. Mix the flour and paprika (quite a bit so you can see it). Flour each piece of chicken. Make a batter with the eggs, buttermilk and water. Dip the floured chicken in the batter. Flour again. Have a skillet quite filled with butter and Crisco. Pieces should not touch. Turn once when golden brown; drain.