3 lb. fryer, cut up
1 (13 oz.) can evaporated milk
1/2 c. all-purpose flour
Salt and pepper to taste
1/4 c. salad oil

Wash and dry chicken. Place in large bowl and cover with evaporated milk. Refrigerate for several hours. Drain chicken. Roll in flour. Sprinkle with salt and pepper. Cook in hot oil over low heat for 1 hour. Turn heat up and cook until chicken is brown on both sides.