1/2 c. milk
1 egg, slightly beaten
1 c. all-purpose flour
2 tsp. garlic salt
1 tsp. paprika
1 tsp. black pepper
1/4 tsp. poultry seasoning
1 (2 1/2-3 lb.) frying chicken, cut up or 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 degrees in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275 degrees 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 degrees in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels. Yield: 4 servings.

For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.