1 (12 oz.) can evaporated milk
2 eggs
1 1/2 c. flour
1 1/2 tsp. seasoning salt
1 tsp. pepper
3/4 tsp. garlic powder
1 (3 to 3 1/2 lb.) frying chicken, cut up
Shortening for frying
1 stick butter

Beat eggs and mix with evaporated milk. Put chicken pieces in this mixture and let stand in refrigerator about an hour or more. Mix all dry ingredients in a large plastic bag. In large skillet, melt shortening to about an inch deep. Put chicken pieces in bag to coat and then put in hot shortening. Cut butter in chunks and add to pan. Cover and fry over medium heat turning occasionally until done. Remove cover for last 10 minutes to crisp up chicken.