Extra-Crispy Traditional Fried Chicken - Crisco®facebookXpinterest

COMBINE flour, salt, pepper and paprika in medium bowl. Whisk eggs in separate medium bowl.ADD chicken to flour mixture, 1 to 2 pieces at a time, turning to coat completely. Using tongs, dip in eggs to coat. Return to flour mixture, turning to coat completely. Let stand on wire rack 10 minutes to set coating.HEAT 1/2-inch deep melted shortening (or oil) in 12-inch skillet over medium heat to 350°F. Add chicken and cook, uncovered, 8 minutes. Turn chicken. Cook an additional 9 to 11 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.EXTRA CRISPY BUTTERMILK FRIED CHICKEN: Combine 3 C. buttermilk and 2 tsp. salt in large resealable plastic bag. Add chicken. 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.