Temperature: 325 F. Deep Fat

1. Wash Chicken Thoroughly Under Cold Running Water. Drain Well.

2. Dredge Chicken Pieces In Mixture Of Flour, Salt, Pepper And Paprika; Shake Off Excess.

3. Fry Until Golden Brown Or Until Done (180F.)

4. Drain Well In Basket Or On Absorbent Paper.

Chicken,

Broiler-Fryer, Quartered May Be Used.

Immediately. If Necessary, Fried Chicken May Be Held In A Roasting Pan Uncovered In Oven At 200 F. Until Serving Time.

Fried Chicken Should Be Fork-Tender; The Fork Will Pierce The Thickest Piece Easily.

Wings - 5 To 7 Minutes Legs - 10 To 13 Minutes Thighs - 10 To 15 Minutes Breasts - 10 To 15 Minutes Keel Breasts - 7 To 10 Minutes