1 2-1/2 to 3 pound fryer chicken, cut up
1/2 cup milk
1 egg, beaten lightly
1-1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 cup finely crushed corn flakes
2 cups vegetable oil
Rinse chicken pieces and set aside.
Combine salt, pepper, and paprika with corn flakes in a shallow dish. Combine milk and egg in a shallow dish. Dip chicken in milk-egg mixture, then in seasoned corn flake crumbs.
Heat oil in a heavy skillet. Add chicken and lightly brown on one side for 5 to 7 minutes. Turn with tongs and brown the other side for 5 to 7 minutes. The chicken should be crisp with a juicy center.