Perfectly Fried Chicken - cooking recipe

Ingredients

Preparation

Cut up chicken, cutting breast into 2 to 3 parts. Blend salt, paprika and pepper with flour. Work flour mixture into chicken pieces, leaving no moist spots to splatter and lose juice. Place coated pieces on a rack to dry, if there is time. Use a skillet with a lid or use a chicken fryer. A 9-inch skillet will need 2/3 cup of fat or oil. Heat 1/4-inch of fat or oil in skillet until a drop of water sizzles. Start with meaty pieces first; slip in slimmer parts as meaty pieces brown. Don't crowd pieces. Reduce heat gradually when browning begins. Turn 2 or 3 times with tongs. Never pierce with fork. When chicken is light tan, add 1 to 2 tablespoons of water; cover tightly. Browning will continue. As a guide to doneness, allow 50 to 60 minutes after chicken is covered. For extra crispness, uncover skillet for the last 10 to 12 minutes.