3 to 3 1/2 lbs. ready to cook frying chicken
1 1/2 tbsp. salt
1 1/2 tbsp. paprika
Dash of pepper
1 c. enriched flour
Fat

Cut chicken breast in 2 or 3 parts. Blend salt, paprika, and pepper with flour. Work into chicken, leaving no moist spots to spatter and lose juice. Space coated pieces on rack to dry if there is time.

Heat 1/4 inch of melted fat in skillet until it will sizzle a drop of water. (A 9 inch skillet will need 2/3 cup of fat.) Skillet should have cover. Or use a chicken fryer.

Start meaty pieces first; slip in slimmer parts as they brown. Don't crowd pieces.

Reduce heat gradually when browning begins. Turn 2 or 3 times with fork or tongs. Never pierce. When chicken is partially light tan, add 1 to 2 tablespoons water; cover tightly. Browning will continue.

As a guide to doneness, allow about 50 to 60 minutes after chicken is covered.

Meat should shrink a little from bone ends. When you cut thickest part to the bone, no pink should show.

For extra crispness, uncover skillet last 10 to 12 minutes.