Chalfonte Fried Chicken

• 3 lbs chicken, cut-up
• 1 cup flour
• salt and pepper
• 2 tablespoons paprika
• 2 cups Crisco or 2 cups corn oil
• 1 onion, sliced in rings

1. Soak 3 lb. cut-up chicken in salted water (1 tbs. per quart of water) for 1 hour. Pat dry.
2. Mix in bag 1 cup flour, salt and pepper to taste, 2 tbs paprika.
3. Shake chicken pieces (2 at a time) in flour mixture, covering well.
4. Place 2 cups of Crisco or corn oil in large skillet. Heat to medium-medium high temperature and fry chicken until tender, crisp and brown, approximately 20 minutes.
5. Turn after first 10 minutes. Test for doneness with fork.
6. Before adding chicken, Dot says, "Throw in thickly sliced onion rings when grease is hot -- that's our secret!" Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil).
7. *Dot cuts the chicken in quarters to serve four people.

chicken, flour, salt, paprika, corn oil, onion

Taken from www.food.com/recipe/chalfonte-fried-chicken-236454 (may not work)