1 c. milk
1 egg
2 chickens (3 lbs. each), cut up
1/2 c. flour
1/4 tsp. salt
Freshly ground black pepper
Pinch cayenne pepper
1/2 lb. lean slab bacon, chopped

Combine the milk and egg in a large bowl. Place chicken pieces in mixture and refrigerate 1 hour. In a medium bowl, mix flour, salt, black pepper and cayenne pepper. Dredge chicken pieces in flour mixture; shake off excess. Spread bacon over bottom of a large, heavy frying pan. Arrange chicken pieces on top of bacon in a single layer. Cook uncovered over medium-low heat, turning as chicken browns, 50 minutes, until chicken is tender. Remove chicken from the skillet and drain on paper towels. Sprinkle any loose bacon pieces over chicken before serving.