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2 1/2 pound broiler-fryer chicken
1/2 cup all purpose flour*
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper
vegetable oil

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika. and pepper. Coat chicken with flour mixture.

Heat oil (1/2 inch) in 12 inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once twice, until thickest pieces are done, 30 to 40 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during the last 5 minutes of cooking to crisp chicken.

*If using self rising flour, decrease salt to 1/2 teaspoon.

Maryland variation -- Blend two eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs. Then cook as described above.

Oven Fried -- Omit vegetable oil. Heat 1/4 cup margarine or butter and 1/4 cup shortening in oblong pan, 13X9X2 inches in 425 degree oven until melted. Place coated chicken skin sides down in pan. Cook uncovered 30 minutes. Turn chicken; cook uncovered about 30 minutes longer.

Sherried Chicken -- Substitute 1/4 teaspoon ground ginger for the paprika. After browning chicken, place skin side up in ungreased oblong pan, 13X9X2 inches. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Cover and cook in 325 degree oven, brushing occasionally with remaining broth mixture, until done, 45 to 50 minutes. Remove cover during the last 5 minutes of cooking to crisp chicken.