1 fryer, cut into serving-size pieces
Milk or buttermilk
Vegetable oil or solid shortening
Salt fryer pieces; cover well and refrigerate overnight. Beat egg and add milk or buttermilk. Dip salted fryer pieces in the mixture, making sure they are completely covered. Dredge in a mixture of flour, salt and pepper. Place in a skillet filled with hot vegetable oil and fry, uncovered over medium heat, until chicken is tender and golden brown on both sides. Make sure chicken is not crowded while frying. Drain well and serve.
NOTE: The vegetable oil or shortening should be very deep to properly fry the chicken. The addition of a small amount of butter to the oil adds special flavor and a golden color. Watch to be sure the butter does not burn, however.