3 (2 1/2-3 lb.) broiler-fryer chickens, cut up
1 1/2 c. all-purpose flour
1 tbsp. paprika
2 1/2 tsp. salt
3/4 tsp. pepper
1/2 c. butter
1/2 c. shortening

Cut each chicken breast half into halves. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Heat half each of the butter and shortening in each of two 15 1/2 x 10 1/2 x 1 inch jelly roll pan in 425 degree oven until melted. Place chicken, skin sides down, in pans. Stagger pans on oven racks. Cook uncovered 30 minutes. Turn chicken; rotate pans. Cook uncovered until thickest pieces of chicken are done, about 30 minutes longer.

(To serve immediately, remove 10 pieces of chicken and serve.) Refrigerate until cool. Divide chicken into 3 portions. Wrap each portion in heavy-duty aluminum foil. Label and freeze no longer than 1 month.

To serve: About 45 minutes before serving, remove 1 package oven-fried chicken from freezer. Open foil and place on oven rack. Heat in 400 degree oven 20 minutes. Separate into single layer; heat until hot and crisp, about 20 minutes longer.