1 (2 1/2 to 3 lb.) frying chicken
Salt
Milk or buttermilk
1/4 c. all purpose flour
1/4 c. fine dry bread crumbs
1/2 tsp. paprika
Shortening for frying (salad oil or solid vegetable shortening)

Rinse and dry chicken. Salt each piece on both sides. Place in a nonmetal container and refrigerate 1 to 2 hours. This enhances the flavor. Remove from refrigerator; dip the chicken in milk or buttermilk, then roll in flour which has been blended with the fine dry bread crumbs and paprika, or shake in a bag with the flour mixture. Place on a rack and let rest 15 minutes before frying. Heat shortening (1/4 inch deep) in a skillet. Brown meaty pieces first then add remaining pieces. Brown one side, then turn and brown the other. Reduce heat and cover. Cook 30 to 40 minutes or until tender. Uncover the last 10 minutes so that the outside will become crispy. NOTE: The bread crumbs make the crust crispy and juicy. Serves 4.