Brookville Fried Chicken

1 21/2- to 3-pound broiler-fryer

chicken, cut up

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 5-ounce can evaporated milk

2/3 cup water

1 pound lard, shortening or cooking oil

1. Rinse the broiler-fryer chicken pieces with some water; pat dry with paper towels.

2. In a shallow dish, stir together the all-purpose flour, salt and pepper. Set aside.

3. In a bowl, stir together the milk and the water. Set the mixture aside.

4. Over medium heat in a 12-inch skillet, heat enough of the lard, shortening or cooking oil to make 1/2 inch. Dip the chicken pieces in the milk mixture. Then, roll chicken in the flour mixture.

5. Cook the chicken, uncovered, for 10 minutes or till the pieces are golden on the bottom. Turn and cook the pieces for 15 minutes more or till meat is easily pierced with a fork and no longer pink.

6. Remove chicken pieces from the skillet. Drain the chicken on paper towels. Serve warm. Makes 4 to 6 servings.