Southern Fried Chicken

4 Bone in chicken breasts, skinless
6 Chicken legs
3 Quarts of water
½ C. Plain salt

-Combine water and salt. Stir to dissolve. Add chicken and brine for 1-2 hours in refrigerator. Remove chicken. Discard marinade.

2 C. All-Purpose Flour
2 Tbsp. Salt
1 Tbsp. Pepper
1 Tbsp. Sweet Paprika

-Combine and place in shallow dish.

2 Eggs, beaten and put in another shallow dish
Canola Oil (enough to come about half way up side of two large skillets)

-Heat oil 350º. Dip chicken in egg mixture, then into flour mixture. Coat thoroughly. Place chicken in hot oil, do not overcrowd (Use two pans).
-Fry, turning often, until golden and cooked through. Breasts and legs should take about 25 minutes total and should register 165º-175º on meat thermometer.
-Drain on a cooling rack.
-Serve warm