Preparation / Directions:
Mix flour, paprika, salt and pepper. Dip chicken in buttermilk. 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. Fried chicken used to be served only in the spring when the tender spring chickens were available. Now, you can make fried chicken any time with the classic version here, or try one of the delicious variations.