2 lb. fryer chicken, cut up
1/2 c. all-purpose flour
1 tsp. paprika
1 tsp. salt
2 tsp. freshly ground black pepper (I use less)
1 lb. lard or 1 1/2 inch vegetable oil
1/2 c. (1 stick) butter

Wash the chicken and pat dry. Combine the flour, paprika, salt and pepper in a shallow dish. Thoroughly coat each piece of chicken. Heat lard and butter in a heavy cast iron skillet over high heat until smoking hot.

Place chicken in hot fat and cook 5 minutes on each side. Reduce heat to moderately low, cover and cook slowly, turning frequently, until chicken is golden brown and tender, about 15 minutes on each side.

As each piece is done, place in a brown paper bag on a baking sheet in warm oven to keep chicken hot and drain off excess oil. Remove to hot platter and serve.