Perfect Fried Chicken Recipe

• 3 to 3 1/2 lbs. ready to cook frying chicken
• 1 1/2 tbsp. salt
• 1 1/2 tbsp. paprika
• Dash of pepper
• 1 c. enriched flour
• Fat

1. Cut chicken breast in 2 or possibly 3 parts.
2. Blend salt, paprika, and pepper with flour.
3. Work into chicken, leaving no moist spots to spatter and lose juice.
4. Space coated pcs on rack to dry if there is time.
5. Heat 1/4 inch of melted fat in skillet till it will sizzle a drop of water.
6. (A 9 inch skillet will need 2/3 c. of fat.)
7. Skillet should have cover.
8. Or possibly use a chicken fryer.
9. Start meaty pcs first; slip in slimmer parts as they brown.
10. Do not crowd pcs.
11. Reduce heat gradually when browning begins.
12. Turn 2 or possibly 3 times with fork or possibly tongs.
13. Never pierce.
14. When chicken is partially light tan, add in 1 to 2 Tbsp.
15. water; cover tightly.
16. Browning will continue.
17. As a guide to doneness, allow about 50 to 60 min after chicken is covered.
18. Meat should shrink a little from bone ends.
19. When you cut thickest part to the bone, no pink should show.
20. For extra crispness, uncover skillet last 10 to 12 min.

ready, salt, paprika, pepper, flour, fat

Taken from cookeatshare.com/recipes/perfect-fried-chicken-39762 (may not work)