2 chickens, broiler-fryer, cut up, thawed
1/2 c. salad oil or shortening, melted
1/3 c. flour, wheat, general purpose, sifted
1 1/2 tsp. salt
3/4 tsp. pepper
1 c. milk
2 eggs, whole, beaten
2 c. bread crumbs, dry

Wash chicken thoroughly under cold running water. Drain well. Dip chicken pieces in salad oil or melted shortening; drain. Place chicken in roasting pan. Bake about 1 hour or until done. Remove from oven; cool.

Dredge chicken pieces in mixture of flour, salt, and pepper; shake off excess. Mix milk and eggs. Dip chicken in egg and milk mixture; drain. Roll in bread crumbs; shake off excess. Fry in deep fat for 3 minutes or until golden brown. Drain well in basket or on absorbent paper. Serves 8.