Ingredients:
1 cup all-purpose flour
1 tablespoon paprika
1-1/2 teaspoons salt
1/2 teaspoon pepper
3- to 3-1/2-lb cut-up whole chicken
1 cup buttermilk
Vegetable oil

Directions:
1. In shallow dish, mix flour, paprika, salt and pepper. Dip chicken into buttermilk and coat with flour mixture.

2. In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up.

3. Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170° F for breasts; 180° F for thighs and legs).