Fried Chicken

1 fryer chicken 2½ to 3-Pound, cut into pieces

Salt

Milk or buttermilk

¼ cup all purpose  flour

¼ cup bread crumbs

½ teaspoon paprika

Shortening for frying (salad oil or solid vegetable shortening)

Rinse and dry chicken. Salt each piece on both sides. Place in a non-metal container and refrigerate 1 to 2 hours. (This enhances the flavor.) Remove from refrigerator; dip the chicken in milk or buttermilk, roll in flour, which has been blended with the fine dry breadcrumbs and paprika, or shake in a bag with the flour mixture. Place on a rack and let rest 15 minutes before frying. Heat shortening (¼-inch deep) in a skillet. Brown meaty pieces first then add remaining pieces. Brown one side, then turn and brown the other. Reduce heat and cover. Cook 30 to 40 minutes or until tender. Uncover the last 10 minutes so that the outside will become crispy.

Note: The breadcrumbs make the crust crispy and juicy.