Ingredients :

1⁄2 cup milk

1 egg, slightly beaten

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoon black pepper

1⁄4 teaspoon poultry seasoning

1 (2 1/2-3 lb) frying chickens, cut up or 1 (2 1/2-3 lb) use chicken pieces

Crisco shortening (for frying)

Directions :

Combine milk and egg in medium bowl; set aside.

Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of

chicken at a time. Shake to coat.

Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).

To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in a large heavy skillet on medium-high heat. Brown

chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40

minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.

To deep fry, heat 2 or 3-inches Crisco to 365° in the deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain

on paper towels.

For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.