Wash chicken and pat dry. Mix 1 cup flour, salt, pepper and paprika. Coat chicken and brown in shortening. Drain fat and reserve.

To skillet, add water and, if desired, chopped onions, lemon juice or herbs. Cover and simmer chicken until tender. Remove chicken. Drain off liquid and reserve.

Heat 3 tablespoons of reserved fat. Blend in 3 tablespoons flour. Cook over low heat until smooth and bubbly. Remove from heat. Add enough milk to reserved broth to make 3 cups. Add to skillet and heat to boiling, stirring constantly. Return chicken to skillet and drop dumplings (see below) by spoonfuls. Cook uncovered 10 minutes. Cover and cook 20 minutes longer.

To make dumplings, cut 3 tablespoons of shortening into 1 1/2 cups of self-rising flour in small mixing bowl. Stir in milk.