Many Richmonders use only bacon drippings for frying chicken. It gives a very special flavor.
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
11/2 teaspoons poultry seasoning
3/4 teaspoon pepper
3 (3-pound) frying chickens, cut into serving pieces
11/2 cups shortening, cooking oil, or bacon drippings (or a combination)
Combine the first 5 ingredients in a paper or plastic zipper bag. Place 3–4 chicken pieces in bag at a time, close, and shake to coat well with seasoned flour. In a large skillet, melt fat, add chicken pieces, and cook over moderate heat (350°) until browned and crisp on both sides (do not crowd chicken pieces in skillet). Transfer chicken to 2 (9x13x2-inch) baking pans and cover securely with aluminum foil. Bake in a 350° oven for 40 minutes. Uncover, and continue baking for 15–20 minutes longer, or until chicken is tender and outside is crisp. Yields 12 servings.