1 lg. fryer
Salt, pepper & paprika
2 c. flour
2 c. Crisco or oil

Cut up the fryer, skinning each piece. (The breasts and thighs, should have enough meat on them to cut off a strip of boneless meat. This makes the chicken more crispy and adds extra pieces! I also cut the back into 2 pieces.) Rinse chicken real well, and cover with water.

Heat oil in large skillet on medium-high. Add salt, pepper and paprika (dash of paprika) to flour and mix well. Dip the chicken pieces in flour, back in the water, then in the flour mixture again. Fry in hot oil until browned and thoroughly cooked. After about 5 minutes, turn chicken and brown second side. Serves 4.