1/2 cup milk
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 cups vegetable oil
Directions1. In a large bowl, combine milk and egg; mix well. Add chicken, coating completely. If the chicken breasts are huge, feel free to cut them in half. This way everything will cook evenly.
2. In another large bowl, combine flour, salt, and pepper; mix well. Remove chicken from milk mixture then place in flour mixture, coating completely.
3. In a large deep skillet or soup pot over medium heat, heat oil until hot but not smoking (about 350 degrees F). Make sure the oil does not fill the pot more than 1/3 full. We recommend using a kitchen thermometer so the oil stays at the proper temperature.
4. Carefully place chicken in oil and cook 20 to 22 minutes, or until coating is brown and chicken is no longer pink inside, turning once halfway through cooking. (See Note) Drain on a wire rack over a baking sheet. Serve immediately.