2 broiler chickens, weighing about 2 lb. each, cut up
3 c. half & half
2 c. sifted all-purpose flour
1/2 tsp. pepper
1 tbsp. flour (for gravy)
1 1/2 tsp. paprika
2 1/2 tsp. salt
Shortening or vegetable oil

1. Wash chicken pieces; pat dry. Place in a single layer in a large shallow dish; pour the half and half over the top; chill at least 20 minutes.

2. Shape chicken pieces, a few at a time, in a mixture of the flour, 2 teaspoons salt, 1/4 teaspoon pepper and paprika in a paper bag to coat well. Dip each again in remaining half & half in dish; shake again in flour mixture. (Double coating gives chicken its thick crisp crust.)

3. Melt enough shortening or pour enough vegetable oil into each of 2 large heavy frying pans to make a depth of 1 1/2 inches; heat. Add chicken pieces, skin side down. Brown slowly, turning once, then continue cooking 30 minutes, or until crisp and tender. Remove to a heated serving platter; keep warm while making gravy.

4. Pour all drippings from frying pans into a small bowl; measure 2 tablespoons and return to 1 pan. Stir in 1 tablespoon flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until bubbly. Stir in remaining 2 cups half & half; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute. Serve separately to spoon over chicken.