chicken parts (breasts, legs, thighs - I like all three)
2 eggs
whole milk
pinch salt and pepper
cracker crumbs (do your own - they are best)
1/4 cup butter flavored Crisco and/or unsalted butter mix, for frying

Clean chicken well (soak in cold water with salt for an hour) - this is not necessary, just makes chicken better. Leave skin on.

Beat eggs and milk in bowl. Add pinch of salt and pepper. Have cast iron skillet or electric skillet medium hot. Add 1/4 cup of shortening to skillet.

Dip each piece of chicken in milk, then into cracker crumbs. Take piece by piece of chicken and do same then put in skillet. (If grease "spits" turn down heat). Trick is to keep pan uncovered and take your time.

When chicken starts to brown turn... brown a bit more... turn again, etc. Be careful not to knock off the crispy cover while turning.

When chicken has cooked 20 to 25 minutes you can remove and keep hot in oven on cookie sheet at 300°F temperature. This allows for all chicken pieces to cook while the rest keeps hot and crispy.

Gravy can be made from the drippings. Stir hot drippings, Add a couple tablespoons of flour, stir in fast, slowly add cold milk, continue to boil, stirring constantly. When thickened, turn off and serve.

Delicious!

Submitted by: Barbara MacLean