1 (2 to 3 lb.) broiler-fryer chicken, cut up
Salt and pepper
2 c. all-purpose flour
1 tsp. red pepper
1 egg, slightly beaten
1/2 c. milk
Hot salad oil

Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk. Dip chicken in egg mixture; then dredge in flour mixture, coating well.

Heat 1 inch of salad oil in a skillet; place chicken in skillet. Cover and cook over medium heat about 30 minutes or until golden brown; turn occasionally. Drain on paper towels. Yield: 4 servings.