HFC (as taken from the Internet)
- 4 pounds chicken pieces
- 1 1/2 cups milk
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons salt
- 2 teaspoons pepper
- 3 cups vegetable oil
Preparation:Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.