Traditional Fried Chicken
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
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.