Place fried chicken in skillet with 1-2 cups water, add 1 teaspoon lemon juice, 1/2 teaspoon paprika and 1/2 teaspoon thyme. Simmer until fork-tender adding water if necessary.

When tender remove chicken from skillet. Pour off liquid and add enough milk to measure 3 cups; pour in skillet and cook over low heat. Mix 2 tablespoons cornstarch with 1/2 cup cold water. (I use a small jar with lid and shake to blend).

Add cornstarch mixture to gravy. Heat to boiling, stirring constantly. Return chicken to gravy, prepare dough for Dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.

DUMPLINGS:

1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk
3 tbsp. Crisco
1 tsp. dry or fresh parsley