Southern Fried Chicken

I've succeeded and failed with fried chicken recipes using panko, Italian breadcrumbs, plain breadcrumbs, dredged in milk, dredged in eggs, dredged in buttermilk, seasoned with smoked paprika, etc. Surprisingly, I found a genuine Southern Fried Chicken in Food & Wine magazine (the recipe is from the movie The Help).  The chicken is foolproof, the crispy skin stays coated on, and it could be used with chicken wings, wingettes, tenders, or a whole chicken broken down into 8 pieces.

Ingredients   

4 lbs - Chicken (I prefer wingettes since they sit perfectly in the skillet)

2 - Large Eggs

1/2 Cup - Whole Milk

1 1/2 Cups - All Purpose Flour

1 1/2 tbsp - Lawry's Seasoned Salt to add to the Flour (plus a few shakes in the egg/milk mixture)

1 1/2 tsp - Lawry's Seasoned Pepper to add to the Flour (plus a few shakes in the egg/milk mixture)

16oz - Crisco

Cayenne Pepper

1) Mix the eggs and milk and add a few shakes of seasoned salt, seasoned pepper, and cayenne.

2) Mix the flour with the measured seasoned salt, seasoned pepper, and cayenne.

3) Dredge the chicken in the milk/egg, drop it on both sides in the flour, and put on a cooling rack to get any excess flour off.

4) Warm up the crisco in a skillet on medium heat until it has melted and the oil is rippling (6 minutes).

5) Cook the chicken until it is brown on both sides.

6) Rest the finished chicken on a plate with a napkin to soak up any excess oil.