2 c. flour
2 to 3 tsp. salt
2 eggs
1 c. milk
1 lg. chicken
1 1/2 to 2 lbs. Bakerite shortening

Combine flour and salt in a shallow mixing bowl. Gradually blend in eggs and milk. Stir until smooth. Dip cut up, thawed and well drained chicken in batter, coating well.

Heat shortening in a frying kettle to 340 degrees F. Place coated meat in hot fat and fry until a deep golden brown, about 10-15 minutes. Drain on absorbent paper and serve on a hot platter.