1 fryer, cut up

MARINADE:

2 c. milk
1 egg
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. curry powder
1/2 tsp. bay leaves (ground)
1/2 tsp. thyme

Mix milk, egg, and spices all together in large bowl. Put in chicken parts, covering with marinade. Let stand overnight (or at least 4 hours). Dip pieces in self-rising flour; put in hot Crisco to half cover pieces, not crowding. Fry to golden brown; turn and fry other side same. Drain on paper towel.