Daniel Boone's Fried Chicken

3 pound frying chicken
½ cup butter
¼ cup water
1 ½ tblspoons flour
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon paprika
1 cup water, boiling
2 tblspoons cream
Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika. Grease a large cast iron skillet with the butter and fry each piece of chicken. Brown well on both sides. Then reduce the heat slightly and add the water. Cover the skillet and cook for 15 minutes on each side. Take the fried chicken from the skillet and pour off all but 2 tablespoons butter. Add the flour to the melted butter, blend well and stir until nicely browned. Then add the salt, pepper, paprika and boiling water. Simmer until the gravy is smooth and thickened, stirring constantly. Lastly, stir in the cream and blend. Pour this gravy around the chicken on a large platter.
     As Daniel Boone said: "There's no better way to cook young chicken." This fried chicken recipe originated in the family of Daniel Boone (1735-1820), the pioneer who is noted for his many daring exploits against the Indians.

(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in our gift shop.)