Perfect Fried Chicken

• A 2 1/2 to 3 1/2 pound ready to cook broiler-fryer chicken, cut up
  
• 1 cup all purpose flour
  
• 3 teaspoons paprika
  
• 2 teaspoons sea salt
  
• 3 teaspoons black pepper
• Shortening for frying

Combine flour, paprika, salt and pepper in a paper or plastic bag. Add two to three pieces of chicken at a time and shake until thoroughly coated. Heat shortening (1 1/4 inches deep) in black cast iron skillet to a temperature of 375 degrees, or until a drop of water sizzles in it. Brown meaty pieces first, then add remaining chicken (don't overcrowd). Brown one side then turn with tongs, never a fork. When lightly browned (15 to 20 minutes) reduce heat and cover tightly. Cook until tender, usually an additional 20 to 30 minutes. Uncover for the last 10 minutes. Drain on paper or towels. We always use a brown paper bag. Note: You can add 1/2 cup of herbed breadcrumbs to the flour for a crustier and more flavorful coating