Crispy Lemon Fried Chicken

• 2 broiler-fryer chicken (2 to 3 pounds each), cut up or 16 pieces of chicken
• 3-1/2 teaspoons salt, divided
• Juice of 1 medium lemon
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• Cooking oil
• 2 tablespoons water

Place chicken in a large bowl; add 3 teaspoons of 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 mixture; shake off excess.

Heat about 1/2 in. 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.