Breaded Chicken

Directions

1. 1
   1. When cutting the chicken into serving pieces, separate the thighs from the drumsticks, cut each breast in half, leaving a part of the breast meat on each wing, and, if you wish, cut two separate back pieces.
2. 2
   2. Take out all the small bones like the rib cage, backbone, collarbone, etc.,leaving only the main bones in the pieces.
3. 3
   3. Mix the flour with the Chef's Salt. Beat the eggs with the 1/2 cup milk and the water, then strain through a sieve.
4. 4
   4. Dip each chicken piece in the 2 cups milk, let the milk drip off, then dip it in the flour-spice mixture. Be sure to completely cover with the flour mixture. Shake off excess flour and then dip in the egg wash. Turn the piece to be sure no dry spots remain, then place the piece on the top of the piled up bread crumbs, Sprinkle more bread crumbs over the chicken until completely covered, then gently but firmly press down so that the crumbs really adhere to the chicken. Shake off excess crumbs and lay the chicken parts on a paper covered tray, skin side up. Continue until all chicken is breaded.
5. 5
   5. In a large frying pan which has a lid, beat half of the shortening to approximately 360F and carefully, one by one, put in the chicken pieces, skin side up. Add the chicken slowly so that the fat remains hot. Cover the pan, adjust the beat to medium, and cook for about 10 to 12 minutes.
6. 6
   6. Remove cover, turn pieces, and fry, uncovered, for another 10 minutes or so. Remove the pieces to a warm place on absorbent paper and keep warm until served.