For the chicken batter:
3 cups all-purpose flour
3 teaspoons paprika
4 teaspoons salt
1 teaspoon pepper
For the chicken gravy:
3 tablespoons all-purpose flour
3 cups milk
For the chicken batter: Mix ingredients together, and put in paper bag. Shake damp chicken in bag. Use breasts, legs, or thighs. Place chicken in cast-iron skillet with ¼ inch of vegetable oil. Cook on medium heat for 1 hour. Serve with chicken gravy.
For the chicken gravy: Leave ¼ cup hot grease in skillet after frying chicken. Add flour, and stir constantly over medium heat until base begins to brown, about 5 minutes. Slowly add milk, and stir with whisk until gravy thickens.
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