PERFECT FRIED CHICKEN

        ⅓ cup flour                 ¼ tsp pepper
        1 tsp smoked paprika        2-3 lbs chicken pieces
        1 tsp salt                  ¼-inch shortening in skillet

Combine the dry ingredients in a bag. Add chicken pieces and shake. Heat the shortening until a drop of water sizzles in it. Brown the pieces on one side for seven to ten minutes, then turn and brown the other side for a similar period. Reduce heat, cover tightly, and cook until tender, about 20-30 minutes. Uncover and cook another ten minutes.

Adapted from the “Better Homes & Gardens Meat Cook Book” (1969). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!