1 (3 lb.) package cut up broiler-fryer chicken (8 pieces)
Crisco® Pure Vegetable Oil, or another variety of Crisco Oil for frying
COMBINE flour, salt, pepper and paprika in large resealable plastic bag or shallow bowl.
RINSE chicken pieces. Pat dry with paper towels. Add to flour mixture, two at a time, turning to coat completely. Let stand on wire rack 10 minutes to set coating.
HEAT 1/2-inch deep oil to 350°F in 12-inch skillet over medium heat. Add chicken and cook, uncovered, 8 minutes. Turn chicken. Cook an additional 8 to 10 minutes or until deep golden brown and internal temperature reaches 180°F, turning chicken during the last few minutes for even browning. Drain on paper towels.
TIP TRADITIONAL BUTTERMILK FRIED CHICKEN: Combine 3 cups buttermilk and 2 teaspoons salt in large resealable plastic bag. Rinse chicken pieces; add to bag. Seal bag and turn to coat chicken. Chill several hours or overnight, turning bag occasionally. Drain chicken; pat dry with paper towels. Prepare as instructed above, without rinsing chicken.