My Old-Fashioned Simple & Easy Fantastic Fried Chicken

This a recipe that's very similar to many fine fried chicken recipes, but in so many recipes they leave out what I think are two very important steps in the cooking of it. Start cooking from largest to smallest. Space. We all need it. Don't over-crowd. This is an old-fashioned, no frills,nothing fancy but dang good chicken recipe. Flour and seasoning amounts can easily be doubled or whatever to adapt to the size/amount of the chicken you cook.

• Ready In: 50 mins
• Serves: 2
• Yields: 1 chicken

Ingredients

• 1⁄3 cup all-purpose flour
• 1  teaspoon paprika
• 1 1⁄2 teaspoons pepper
• 1  teaspoon salt
• 1  teaspoon powdered cumin
• 1  lb  real  lard (use enough to have 1/4 inch deep in the skillet)
• 1 (2 1/2-3 lb)  broiler-fryer chickens, cut up

Directions

1. Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
2. Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
3. Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
4. Uncover for the last 10 minutes.