3/4 c. flour
2 tsp. grated orange peel
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1 (3 lb.) frying chicken, cut into pieces
Cooking oil
2 tbsp. water
Orange Sauce

ORANGE SAUCE:

1 1/2 c. milk
1/4 tsp. ginger
1/4 c. orange juice
Dash of allspice

Combine flour, orange peel, paprika, salt and pepper in plastic or paper bag. Add 2 or 3 pieces of chicken at a time in the bag and shake. When all chicken is coated, reserve remaining flour mixture for gravy. Place on a rack to let coating dry. Heat oil (1/4 inch deep) until it will sizzle a drop of water. Brown meaty pieces of chicken first. Brown one side slowly, then turn over.

When lightly browned, 15 to 20 minutes, reduce heat, add water, cover and cook 30 to 35 minutes or until tender. Uncover last 10 minutes to crisp. Remove chicken to warm platter and serve with sauce.

To make sauce, pour off pan drippings, reserving 2 tablespoons. Blend in 3 tablespoons reserved flour mixture. Cook and stir until frothy. Remove from heat and stir in the milk, ginger, orange juice and allspice. Simmer sauce for 5 minutes. Season with salt and pepper.

Makes 4 good servings.