Tennessee Fried Chicken

Ingredients

Wash the chicken and pat it dry. Put it in a glass dish (I use a
large Corning lasagna pan that has a snap on plastic lid) and cover
it with milk - cover it with enough milk that the tops of the pieces
are covered, also. Cover and refrigerate. Do this in the evening
before you go to be and the chicken will be ready to fry for
dinner/supper the next day.

Instructions

To prepare for frying: Remove the chicken, a piece at a time, from the milk. Roll in seasoned flour - patting to be sure the piece is well coated Dip in well-beaten eggs until coated. Roll in seasoned flour - patting to be sure the piece is well coated Dip in well-beaten eggs (again) until coated. Roll in seasoned flour - patting to be sure the piece is well coated. Fry in hot Crisco until golden brown - the skillet should be deep and one should not be shy with the amount of Crisco used. Drain on multiple layers of paper towels.