2 fryers (2 to 3 lbs.), in serving pieces
6 tbsp. self-rising flour
1 tsp. salt
1/8 tsp. lemon pepper
1 tsp. paprika
Vegetable oil
2 tbsp. water

Toss chicken in paper bag with flour, paprika, salt and lemon pepper. Heat approximately 1/2 inch oil in heavy skillet. Brown chicken lightly on all sides (approximately 20 minutes). Reduce heat and add water. Cover and cook slowly until tender (about 25 minutes) and turn pieces for browning. Uncover last 5 to 8 minutes to crisp skin. If desired, add giblets, uncooked liver, and neck the last 10 to 12 minutes. Serves 4.

Gravy for chicken: Remove fat from fried chicken and measure 3 tablespoons into skillet and add 3 tablespoons flour. Blend with 2 cups liquid -- water, giblet broth or milk and season to taste. Simmer 5 minutes. Serves 4.