Fried chicken holds a dear place in the heart of all Texans. This version creates chicken that is incredibly crisp, with moist and juicy meat.
- Frying Chicken - 2, (2-1/2 pounds each), cut into serving pieces (reserve the backs and necks for making stock)
- Salt and freshly ground black pepper to taste
- Eggs - 7
- Evaporated Milk - 3/4 cup
- Unbleached All-purpose flour - 3 cups
- Shortening for deep frying - (about 2 pounds)
Season the chicken pieces with salt and pepper and place them in a colander over a bowl.
Break the eggs into a mixing bowl and whisk in the evaporated milk. Place the flour in another mixing bowl. Melt the shortening to a depth of not more than half the pan in a deep, heavy skillet or Dutch oven and heat to 350 F.
Dredge the chicken pieces heavily with flour, then dip in the egg batter and once again dredge in the flour. Place a few pieces in the hot fat, not crowding the pan, and fry until golden brown, about 15 minutes total time, turning with tongs when needed. The chicken is done when it floats in the hot fat rather than sinking to the bottom of the pan.
Remove the chicken with tongs, drain on paper towels, and keep warm in a 150 F oven while frying the remaining pieces.