2 1/2 lb. broiler-fryer chicken
1/2 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
Vegetable oil
2 eggs
2 tbsp. water
2 c. cracker crumbs or dry bread crumbs

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper in a bowl.

In a separate bowl, blend eggs and water. In a third bowl pour bread or cracker crumbs. Heat oil (1/4 inch) in 12 inch skillet. Coat chicken with flour mixture. After coating with flour, dip pieces into egg mixture, then into bread or cracker crumbs.

Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, 30 to 40 minutes. If skillet cannot be covered tightly, add 1 to 2 tbsp. of water. Remove cover during last 5 minutes of cooking to crisp chicken. Makes 8 servings.