Heat oil (1/4-inch) in large skillet or electric frying pan over medium-high heat. Mix flour, cornmeal, paprika, and salt. Dip chicken in eggs, then coat with flour mixture. Brown the chicken (a few pieces a time) in oil. Reduce heat.

Layer chicken, skin side down in skillet in the following order: breasts, thighs, drumsticks, backs and wings. Add 1 to 2 tablespoons of water and cover tightly. Simmer 30 to 40 minutes, turning every 10 minutes, until flesh is no longer pink.

After chicken is done, uncover to crisp. Remove chicken from skillet. Can be served immediately.