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Rinse chicken and pat dry. Set aside.
Combine brown rice flour, paprika, salt and pepper in one bowl and pour milk into another bowl.
Drench chicken pieces in milk.
Coat chicken in the flour mixture; set aside.
Melt several heaping tablespoons of palm shortening in large skillet on medium heat.
Fry chicken on medium heat for about 15 minutes on each side. (Less time for boneless chicken!) Then, turn the burner off and let chicken sit in the skillet an additional 15 minutes. (Be sure to check to make sure the chicken is completely cooked through before serving! Thicker pieces will obviously take longer.)