8-10 pieces chicken
1/3 cup flour
1 Tbs. Salt
1/4 tsp. Pepper
1 tsp. Mixed herbs if desired
Crisco for frying

Coat chicken with combined flour and seasonings. Brown on all sides in hot Crisco. Reduce heat and cook uncovered for about 45 minutes, until chicken is tender. Or Deep Fry until done.

1 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon poultry seasoning
1/2 cup milk
1 egg, beaten
1 (2½ to 3 pound) broiler-fryer, cut up and skinned
Vegetable oil

Combine first 5 ingredients in a plastic or paper bag; shake to mix, set aside. Combine milk and egg; mix well. Place 2 or 3 pieces of chicken in bag; shake well. Dip chicken in egg mixture; return to bag and shake again. Repeat procedure with remaining chicken. Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 30 to 35 minutes or until golden brown, turning once. Drain chicken on paper towels.

2 cups milk
2 eggs, beaten
2 tablespoon’s butter or margarine, melted
2 teaspoon’s paprika
1½ teaspoon’s salt
1 teaspoon pepper
1 (2½ to 3 pound) broiler-fryer, cut up and skinned
Additional pepper
All-purpose flour
Vegetable oil

Combine first 6 ingredients; mix well. Place chicken in a shallow pan, and pour milk mixture over top; refrigerate at least 15 minutes. Remove chicken from liquid. Sprinkle lightly with additional pepper, and dredge in flour. Let stand 5 minutes. Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 30 minutes or until golden brown, turning once. Drain on paper towels.