1

Trim any excess skin and fat from the chicken pieces.

2

Preheat the shortening in a deep-fryer to 175°C.

3

Combine the beaten egg and milk in a medium bowl.

4

In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and stock powder).

5

Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.

6

Be sure that each piece is coated very generously.

7

Stack the chicken on a plate or baking sheet until each piece has been coated.

8

Drop the chicken, one piece at a time into the hot shortening.

9

Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.

10

You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

11

Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Serving size: 1/8 of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.