Country Fried Chicken

1. 1 cup flour
2. 1 tablespoon salt
3. 1 teaspoon fresh-ground black pepper
4. 1 teaspoon paprika
5. 1 large egg
6. 1/3 cup milk
7. 1 chicken(3 to 31/2 pounds), cut into 8 pieces
8. 1 pound lard
9. 1/4 cup bacon fat

• Combine the flour, salt, pepper, and paprika in a paper or plastic bag. In a shallow bowl, lightly beat the egg with the milk.
• Dip each piece of chicken in the egg mixture and allow the excess to drip off. One by one, put the chicken pieces in the bag with the seasoned flour and shake gently to coat. Shake off the excess.
• In a large heavy frying pan, melt the lard over moderate heat. Add the bacon fat, raise the heat to moderately high, and wait until the fat is hot (375).
• Put the chicken pieces in the fat, skinside down, and cook until the chicken is golden brown and cooked through, about 10 minutes longer. Remove the chicken pieces and drain on paper towels.