2/3 c. unsifted flour
1 tsp. salt
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can (5.3 oz.) evaporated milk
2 1/2 to 3 lb. boiler-fryer chicken, cut up
1/4 c. Crisco oil

Mix flour, salt, paprika, garlic powder and pepper in a plastic bag. Pour evaporated milk into bowl. Dip chicken in evaporated milk shaking off excess. Place in plastic bag, few pieces at a time. Shake to coat.

Heat Crisco oil in large skillet. Add chicken. Brown over medium-high heat. Cook over moderate heat about 25 minutes or until chicken is done, turning frequently. 4 servings.