If using self-rising flour, decrease salt to 1/2 teaspoon.

Sherried chicken: Substitute 1/4 teaspoon ground ginger for the paprika. After browning chicken, place skin sides up in ungreased 9-by 13-inch pan. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Pour 1/4 of the broth mixture over chicken. Cover and cook in 325-degree oven, brushing occasionally with remaining broth mixture, until done, 45-50 minutes. Remove cover during last 5 minutes of cooking to crisp chicken.

Maryland fried chicken: Blend 2 eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs.

Oven-fried chicken: Omit vegetable oil. Heat 1/4 cup margarine or butter and 1/4 cup shortening in 9- by 13-inch pan in 425 degree oven until melted. Place coated chicken skin sides down in pan. Cook uncovered 30 minutes. Turn chicken; cook uncovered about 30 minutes longer.

Please note that some ingredients and brands may not be available in every store.