2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/2 c. Gold Medal flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
Salad oil

Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil (1/4 inch) in large skillet. Coat chicken with flour mixture.

Cook chicken in oil over medium heat for 15 to 20 minutes. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender. If skillet cannot be tightly covered, add 1 to 2 tablespoons water. Turn chicken to assure even cooking. Remove cover for last 5 minutes to crisp chicken. 4 servings.