Southern Living SEPTEMBER 2005
Rinse chicken with cold water; pat dry, and set aside.
Whisk together milk and egg in a bowl. Combine flour, 2 tablespoons salt, and pepper in a heavy-duty zip-top plastic bag.
Dip 2 chicken pieces in milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces.
Melt shortening in a Dutch oven over medium heat; heat to 350°. Fry chicken, in batches, 10 minutes on each side or until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 teaspoons salt.
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