Ingredients
2 broiler/fryer chickens (2 to 3 pounds each), cut up or 16 pieces of chicken3-1/2 teaspoons salt, divided2 to 3 tablespoons lemon juice1 cup all-purpose flour1 teaspoon paprika1/8 teaspoon pepperOil for deep-fat frying2 tablespoons hot water
Preparation
Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight.
Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat.
In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.
