1/3 c. all-purpose flour
1/2 to 1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 1/2 to 3 lb. frying chicken, cut up
1 c. oil or shortening

In paper or plastic bag, combine flour, salt, paprika and pepper. Shake chicken, a few pieces at a time, in flour mixture to coat. In large skillet over medium heat, heat oil. Brown chicken. Reduce heat. Cover; simmer 30 minutes or until chicken is tender. Remove cover last 10 minutes to crisp chicken. If gravy is desired, drain oil except for about 3 tablespoons. 4 to 6 servings.

TIP: After browning, chicken can be placed in ungreased shallow baking pan and baked uncovered at 350 degrees for about 45 minutes.

VARIATIONS:

CRUSTY CHICKEN: Dip chicken in mixture of 1 beaten egg with 2 tablespoons water and then in flour mixture, increasing flour to 1/2 cup.

ONION CHICKEN: Shake chicken pieces in mixture of 1/2 cup dry bread crumbs, 2 tablespoons dry onion soup mix, 1/2 teaspoon salt and 1/8 teaspoon pepper. Fry as directed.

SEASONED CHICKEN: Add any one of the following to flour mixture: 1/2 teaspoon poultry seasoning, 1/2 teaspoon lemon pepper seasoning or 1/8 teaspoon garlic or onion powder.

SOUTHERN-FRIED CHICKEN: Omit paprika from flour mixture. Prepare chicken as directed above.

MILK GRAVY: Add 2 cups hot milk to drippings. Combine 1/4 cup all-purpose flour and 1/4 cup cold milk; mix until smooth. Add flour mixture to hot liquid. Cook until mixture boils and thickens, stirring constantly. Season with salt and pepper. 2 cups.