Yield: 6 servings

2 Broiler-fryer chickens (2 to -3 lbs)  , cut up or 16 pieces
1 c Flour . 1 ts Paprika Each
1/8 ts Pepper
Cooking oil
3 1/2 ts Salt, divided
2 tb Water
1 md Lemon, juice of

Place chicken pieces in a large bowl add 3 tsp. salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour shake off excess. Heat about 1/2″ of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.