1/2 c. flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. milk
1 egg, beaten
Wesson oil
2 1/2-3 lb. chicken, cut in pieces

Stir together flour, paprika, salt and baking powder. In another bowl, stir together milk and egg. Dip chicken pieces in milk mixture; roll in flour mixture.

In a large skillet, heat 1/4 inch Wesson oil. Fry meat until brown on one side, turning with tongs. Fry 15 minutes more or until light brown on all sides. Reduce heat; cook, covered 20 minutes. Drain chicken on paper towels. Serves 6.