1 (2 1/2-3 lb.) broiled fryer chicken, cut up
1/4 c. all-purpose flour
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 tbsp. cooking oil

Rinse chicken pieces; pat dry with paper towel. In a plastic or paper bag combine flour, salt, paprika and pepper. Add a few chicken pieces of chicken at a time; shake bag to coat.

In a 12 inch skillet heat oil. Add chicken with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10-15 minutes turning to brown evenly. Reduce heat; cover tightly. Cook 30 minutes.

Uncover, cook 10-15 minutes more. Chicken is done when it is easily pierced with a fork. Drain chicken pieces on paper towels. Makes 6 servings.