1⁄2 cup milk
1 egg, slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
1⁄4 teaspoon poultry seasoning
1 (2 1/2-3 lb) frying chickens, cut up or 1 (2 1/2-3 lb) use chicken pieces
Crisco shortening (for frying)
Combine milk and egg in medium bowl; set aside.
Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.