2 eggs
2-2 1/2 lb. frying chicken, cut up or parts
2 c. flour
2 tsp. salt
2 tsp. paprika
1 tsp. poultry seasoning
1/4 tsp. pepper
Vegetable oil for frying

Rinse chicken well with cold water; dry on absorbent paper. Combine flour, salt, poultry seasoning, paprika, and pepper in a bag. In a bowl, crack 2 eggs and beat well, then add 2 tablespoons milk.

Saturate each piece of chicken in egg mixture, then immediately drop it in the flour mixture and shake until well coated. Pour oil 1/2 inch deep into frying pan. Heat until hot, but not smoking.

Put meatiest pieces in the oil first. Do not crowd. Leave space for oil to come up around each piece. When slightly brown, lower heat. Cook slowly, turning often. Thickest pieces will take 20-35 minutes to cook. Do not cover pan.