3 pounds chicken, cut up
3 cups milk
1/3 cup flour
salt and pepper, to taste
1/2 teaspoon paprika
1/4 cup shortening
Dip the chicken pieces in one cup of the milk. Place the flour, salt, pepper, and paprika in a sack. Shake 2 chicken pieces at a time in the sack until well coated. Reserve remaining flour.
Melt the shortening in a heavy skillet. If electric skillet is used, set at 300 degrees. Over burner, use medium heat. Fry the chicken on one side 15 minutes, or until well browned. Turn with tongs and brown the other side.
Season with salt and pepper and cover. Lower heat in electric skillet to 275 degrees, or to medium-low on burner; cook 20 minutes.
Remove and discard all but 3 tablespoons of the drippings. Measure 3 tablespoons reserved flour and add. Stir and cook until browned lightly. Lower heat to 225 degrees and stir in the remaining milk. Cook, stirring, until gravy thickens. Serve separately.