Crispy Lemon Fried Chicken

2 (2 to 3 pound) chickens, cut up
3 1/2 teaspoons salt, divided
Juice of 1 medium lemon
1 cup flour
1 teaspoon paprika
1/8 teaspoon pepper
Vegetable oil
2 tablespoons water

Place chicken pieces in a large bowl; add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Refrigerate overnight; drain thoroughly.

In a large resealable plastic bag, combine flour, paprika, pepper and remaining salt.

Toss chicken pieces in flour mixture; shake off excess. Heat about 1/2-inch of oil in a large skillet.

When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat.

Add water, cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.

6-8 servings