1 broiler-fryer chicken
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
Fat or oil for frying

Wash and dry chicken. Combine flour, salt, pepper, and paprika in paper bag or shallow dish. If paper bag is used, put chicken in a bag and shake until coated or roll in flour in a dish. Put shortening or salad oil in skillet to a side down, in skillet and brown on low heat. Put larger, meatier pieces first; add liver and gizzard last few minutes of cooking time. When chicken is brown on one side, turn and brown second side. Cook, uncovered, 15 to 25 minutes on each side. To prepare 2 cups of gravy; pour frying fat into a bowl, leaving all the brown residue in the pan. Measure 3 tablespoons each of frying fat and flour. Blend fat and flour and cook until brown, stirring constantly. Add 2 cups of milk or water, all at once. Cook, stirring constantly, until uniformly thickened. Simmer about 5 minutes. Season to taste.