World's Best Fried Chicken

(Well, that's what my son calls it!)

1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
3-3 & 1/2 pound cut up whole chicken or pieces of your choice.
1/2 cup shortening

Melt shortening in 10" skillet over medium heat.
Mix together flour, paprika, salt, pepper, and garlic in a bowl big enough to hold your biggest piece of chicken or in a large zip-top baggie.
Coat chicken evenly with flour mixture in the bowl or by shaking the individual pieces in the closed baggie.
When all the pieces are coated and starting with the largest pieces, put them into the hot, melted shortening, skin-side down.
Cook for 20 minutes, turning every 5 minutes to insure even browning.
Lower heat to simmer, add 2 Tablespoons water and cover, leaving a small vent (if pan can only be covered tightly, omit adding water).
Cook for 35 more minutes, turning every ten minutes. Remove cover, turn all pieces skin-side-up and let cook 5 more minutes to crisp the chicken.

Ginger/Garlic Chicken Strips

6 T butter

3 chicken breasts, cut into 1/4" (lengthwise) strips (cut the longer strips in half and then cut the wide strips in half or into thirds as well)

1 1/2 t garlic

1 t ground ginger

Heat butter over medium/high heat in 10" skillet until it starts to brown. stir in ginger and garlic, add chicken strips and stir to coat.  Reduce heat to low and let cook, stirring occasionally, until chicken is done, 15-20 minutes.  Served over 1/2 c cooked rice rice with sautéed vegetables of your liking and topped with Teriyaki Sauce, this recipe will yield 6 servings.