1 (2 1/2 to 3 lb.) fryer, washed and cut up
1 egg
1 c. milk
1 1/2 c. flour seasoned with salt and pepper

Beat egg and milk together well. Add salt and pepper to taste. Roll chicken in seasoned flour, then in milk, then in flour again. Pan fry chicken pieces in half butter, half cooking oil which comes up halfway on the chicken. Leave enough room so chicken pieces do not touch. Cook until golden brown on one side, turn and cook on the other side, about 15 to 20 minutes in all.

Remove from fat, drain and place in preheated 300 degree oven 5 to 10 minutes. Serves 2 to 3.

TIP: Be sure fat is HOT, about 350 degrees when you drop the chicken in.