Crispy Lemon-Fried Chicken - cooking recipe

Ingredients

2 broiler-fryer chickens (2 to 3 lb. each), cut up or 16 pieces chicken
3 1/2 tsp. salt, divided
juice if 1 medium lemon
1 c. all-purpose flour
1 tsp. paprika
1/8 tsp. pepper
cooking oil
2 Tbsp. water

Preparation

Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken.
Soak in refrigerator overnight.
Drain thoroughly.
In a paper bag combine flour, paprika, pepper and remaining salt.
Toss chicken pieces in flour mixture; shake off excess.
Heat about 1/2 inch of oil in large skillet.
When hot, carefully add chicken and brown lightly on all sides, about 20 minutes.