"Do not neglect to show hospitality to strangers, for thereby some have entertained angels." Hebrews 13:2 ES
2 ½ lb. chicken breasts or whole chicken pieces
1/2 cup flour
1 tsp. salt
1 tsp. paprika
¼ tsp pepper
Vegetable oil
Mix flour, salt, paprika, and pepper. Coat chicken with flour mixture. Heat oil (1/4 inch) in 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, 30 to 40 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. 8 servings. FOR GRAVY: You can make gravy from the cracklings if you desire by measuring out ½ cup of frying oil from fry pan (get rid of the rest), add ½ cup of flour and stir until mixed. Add milk to desired consistency, stirring constantly. For extra flavor: Double the flour, salt, paprika, and pepper, fry the chicken once then recoat with the flour mixture and do final 30 – 40 minutes of cooking.
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