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1
Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking.
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2
Place it in a dish, covered with plastic wrap, in the refrigerator.
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3
Place the flour in a plastic kitchen storage bag.
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4
When ready to cook, beat the eggs with the milk.
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5
Dip the chicken pieces into the egg mixture, then place each piece in the bag.
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6
Shake until chicken is coated.
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7
Set the floured chicken on a plate while you heat the oil.
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8
Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan.
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9
This is important, as the oil rises when each piece of chicken is added.
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10
Turn the heat to medium high; test by adding a drop of water to the oil.
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11
If it sizzles, the oil is ready; this takes about 4 to 5 minutes.
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12
Place about 4 pieces of chicken into the hot oil.
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13
Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy.
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14
Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done.
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15
Remove the chicken from the oil and drain well on brown paper bags.
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16
Cook the second batch of chicken.
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17
Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.
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18
Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.
