By Terry Fitts
One whole chicken – Cut up into 8 pieces – Clean it (Rinse It Off)
Season it with salt, pepper, garlic, seasoning salt.
Mix three eggs to 2 cups of milk in a bowl and whisk together.
Dip the chicken into the milk and egg mixture. Get chicken totally wet.
Then put enough flour in a bowl, to where it covers the chicken.
Add salt, pepper, garlic and seasoning salt.
(How much seasoning? A bunch. Most will fall away. But it does depend upon how much seasoning you prefer.
I use 3/4 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of seasoning salt and 3/8 tsp of garlic to a cup of flour. Adjust to your taste.)
Get a large skillet – Put in about 3 ½ cups of Crisco in skillet.
Let the grease get hot. Up to like 350. Take the chicken out of the flour batter when grease is hot.
Fry it for approximately 20 minutes on one side then flip it, cook for another 15 or 20 minutes.
(Remember -Bigger pieces take longer than smaller pieces. And, it’s not done if you sick a fork into the piece, if blood shows. Cook it longer!)
Want the perfect dessert? Here you go…