Preparation:
Fried chicken used to be served only in the spring when the tender. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture.Heat oil (1/4 inch) in 12-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until light brown on all sides; reduce heat. Cover tightly and simmer about 35 minutes, turning once or twice, until juice runs clear. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. |
