1 (2 1/2 to 3 lb.) fryer chicken, cut up
1/4 c. all-purpose flour
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 tbsp. lard or shortening

Rinse chicken pieces; pat dry. In a plastic or paper bag, combine flour, salt, paprika and pepper. Add a few chicken pieces at a time, shake to coat pieces evenly. In a 12-inch skillet, heat lard. Add chicken with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly. Reduce heat to medium-low, until tender. Turn occasionally. Drain on paper toweling before serving.