1/2 c Milk

1 Egg, slightly beaten

1 c All-purpose flour

2 ts Garlic salt

1 ts Paprika

1 ts Black pepper

1/4 ts Poultry seasoning

3 lb Frying chicken cut up

3 c Shortening or oil

1 c Chicken stock

1 c Milk

COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour. Heat 1/2 to 1 inch of shortening or oil to 365F in electric skillet or on

medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275F. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking, and drain on

paper towels in a single layer. To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes. Serve immediately, passing the gravy separately.