• 4 4 oz cuts of chicken meat (small thighs or breasts, wings, legs)
  • paprika
  • garlic
  • salt
  • fresh ground black pepper
  • canola oil (to fry in)

Season all sides of meat well with the spices. Rub into the skin, and under, in order to thoroughly disperse the flavor. Heat oil in deep pot (spaghetti pots work best, as they reduce splatter). When a piece of potato causes the surface of the oil to bubble vigorously, begin frying chicken, two pieces at a time. The initial frying period is about ten minutes, turning chicken part of the way through so all sides get brown. Remove chicken from oil and let it rest a few minutes. Then return it to the oil and let it fry for another five to eight minutes, until it is deep golden brown. The meat will be perfectly tender and juicy, the outside crispy.

Very yum.