Yield: 8 servings
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1 1/2 cups flour
2 teaspoons salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
2 eggs
1/4 cup water
2 broiler-fryers (2 1/2 pounds each), quartered
oil for frying

Combine flour, salt, sugar, paprika and pepper in shall baking dish.
Beat eggs and water in another dish. Dip chicken pieces, 1 at a time, into flour mixture to coat lightly. Then dip each piece in egg mixture.
Roll again in flour, turning to coat completely.
Pour enough oil into a large saucepan to make a 2 inch depth.
Heat to 350 degrees on deep fat thermometer.
Fry the leg and thigh quarters about 18 minutes and the breast and wing quarter about 12 minutes.
Cool; refrigerate.

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