Buttermilk Fried Chicken

• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup buttermilk
• 3 to 3 1/2 pounds chicken pieces
• Vegetable oil or bacon drippings

Instructions:
Mix flour, paprika, salt and pepper. Dip chicken in buttermilk. Coat chicken with flour mixture. Heat oil (1/4-inch) in a 12-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until light brown on all sides; reduce heat. Cover tightly and simmer about 35 minutes, turning once or twice, until juice runs clear.
If skillet cannot be covered tightly, add 1-2 tablespoons water. Remove cover during last 5 minutes of cooking to ‘crisp’ chicken. Makes 6 servings.