2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage
bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat,
or electric fry pan set at 375° F.
Add the bacon grease.
When a drop of water
spatters when it hits the hot oil, dip some of the chicken pieces into the milk
then place in the bag and shake to coat evenly.
Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry
the chicken until outside is golden brown and crisp, about 15 to 20 minutes,
turning once to brown both sides. Reduce heat to 350° F and fry until cooked
through and golden brown, about 15 minutes longer.
Drain chicken on brown paper or paper towels. Transfer the
chicken to a basket for tailgating or a platter for serving. Serves 8.