I made this chicken for my granddaughter’s gymnastics coach, who loves fried chicken. I spiced it up with some Cajun seasoning because he likes spicy. If you feel the need to spice, just do it! It’s crunchy and savory.
Don’t have a deep fat fryer? Use a large pot. Invest in a cooking thermometer to test the temperature. The correct temperature makes all the difference in cooking.

CRISPY FRIED CHICKEN

2-1/2 to 3 lb. fryer
1 Tbsp.    Tony’s Famous Creole Seasoning
1 cup    rich milk
2        eggs
2 cups    all-purpose flour
1 quart    cooking oil or shortening in deep fat fryer

Cut chicken in usual size pieces. Season pieces all over generously with Tony’s season. Make a batter with 1 cup whole milk and two eggs, put in chicken pieces and marinate for at least 10 minutes. Remove, then dip pieces in flour and fry in preheated deep fat fryer at 380 degrees for at least 30 minutes. Chicken should be golden brown and crispy tender.