Recipe of the Week! Fried Chicken

Who doesn't love fried chicken? Many people are afraid of the 'fried' part of it, but there are a few tricks to keeping the fat levels lower... SKIN the chicken. That way you're not just browning the fat. DO NOT CROWD the pan when frying... doing so will lower the temp of the oil and will cause your chicken to soak more of it upl. Drain on paper towels when finished cooking...

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 3 large eggs
• 1/3 cup milk
• 2 tablespoons lemon juice
• 2 (2- to 3-pound) whole chickens cut up
• Vegetable oil

Preparation

Stir together first 3 ingredients in a shallow dish. Whisk together eggs, milk, and lemon juice in a bowl. Dredge chicken in flour mixture, dip in egg mixture, and dredge again in flour mixture. Chill 2 hours.

Pour oil to a depth of 1/2 inch into an electric skillet; heat to 375°. Fry chicken, in batches, 10 minutes on each side or until golden brown. Reduce heat to 250°; cover and cook 25 minutes or until done. Drain on paper towels.