CHICKEN PARTS, CLEANED AND DRY
SALT AND PEPPER
PAPRIKA
GARLIC POWDER, IF DESIRED
LEMON PEPPER, IF DESIRED
2 CUPS FLOUR
VEGETABLE OIL
SEASON CHICKEN WITHOUT THE PAPRIKA.
SEASON FLOUR AND ALSO ADD PAPRIKA.
DREDGE CHICKEN IN SEASONED FLOUR.
SHAKE OFF EXCESS.
SPRINKLE MORE PAPRIKA ALL OVER CHICKEN.
IN LARGE DEEP CAST IRON SKILLET, POUR ENOUGH OIL TO FILL IT TO 2 INCHES.
HEAT UNTIL SMALL BREAD CUBE BROWNS IN 20 SECONDS.
ADD ONLY ENOUGH CHICKEN PIECES TO FIT THE PAN WITHOUT TOUCHING.
TURN THE CHICKEN PIECES WITH TONGS UNTIL THEY ARE GOLDEN BROWN ON ALL SIDES.
REMOVE AND DRAIN.
