| In mixing bowl, combine the evaporated milk with egg, beat lightly. In a large re-sealable rag, combine flour and spices. Dip the chicken, which has been rinsed and patted dry, into the egg mixture. Place two pieces into flour rag and shake to coat. Melt the shortening in a deep fryer to about 350 degrees. Place floured chicken into the fryer, skin side down. Cook until chicken begins to turn slightly brown; turn down heat to a simmer and cook for 15 minutes; turning pieces and cooking for an additional 15 minutes. Turn the heat back up and cook until golden brown. Remove chicken pieces with slotted spoon and drain on paper towels. Variation: if you want extra crispy chicken, after coating them with the flour, re-dip in egg mixture then the flour mixture for a second time.
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