Method

• Cut-up a whole chicken and remove the skin - yes, I said remove the skin and retain for future use, but just not in this recipe
• salt and pepper all parts of the chicken
• dip the parts into a mixture of 1 egg and milk or buttermilk
• dip into seasoned self-rising flour to coat all sides, knocking off the extra flour
• In a large 12- inch skillet add canola oil about 1/2 way up the side (4-6 cups)
• Heat oil to around 350-375 deg F
• Add chicken pieces to hot oil but don't crowd
• brown both sides of the chicken getting a nice brown crust on the chicken (about 15 mins)
• Turn the temp down to med and put a tight lid on the pot which steams the chicken as well as fries it
• Cook for 15 mins more covered
• Uncover and cook for another 5-10 mins or until the chicken reads at least 165 but not more than 170 in the white meat (breasts) and 180 in the dark meat (thighs and drumsticks) with an instant read thermometer
• remove the chicken to a drain rack for about 10 mins and immediately sprinkle with salt to taste.
• serve hot or cold