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3 to 4 lb. cut up fryer
2 eggs, beaten
1 c. milk
2 c. self-rising flour, sifted
1 1/2 inches corn oil, heated
on medium high until drop
of water dropped into hot
oil will sputter

Mix eggs and milk; dip chicken in mixture. Salt to
taste and roll in flour. Layer prepared, floured chicken on
paper toweling while oil is heating. Ease chicken into hot
oil. Oil should be kept at bubbling stage while frying. Fry
20 to 25 minutes. Make sure it is done. Drain hot fried
chicken on several thicknesses of paper toweling before serv-
Note: For extra thick crust, chicken can be double
dipped before frying into liquid, rolled in flour, back into
liquid and rolled in flour for the second time.

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