COVERED FRIED CHICKEN

GROWING UP, WHEN MY MOTHER COOKED FRIED CHICKEN, SHE ALWAYS USED A CAST IRON SKILLET AND SHE ALWAYS COVERED HER CHICKEN WITH A LID AS IT COOKED.
DOING SO GIVES IT A DIFFERENT TYPE OF CRISPINESS, ITS REALLY GOOD !!!!!!

1 – Whole Fryer, cut up
2 cups Flour
Salt and Black Pepper, to taste
Oil  or shortening, for frying.
1ts paprika
1ts garlic powder
Season chicken in a bowl
use a seperate bowl and add flour
heat oil before you start to season the chicken- this was it gets nice and hot on medium heat

Heat the oil  in a cast iron skillet to 350º for frying. 

oil should be about ¾ of an inch deep inside the skillet. Carefully place pieces of floured chicken in the hot oil, skin side down. Cover  with a lid and let the chicken cook for 8 minutes per side.