Bacon-Fried Chicken

• 1 c. milk
• 1 egg
• 2 (3 lb.) chickens, cut up
• 1/2 c. flour
• 1/4 tsp. salt
• freshly ground black pepper
• pinch of cayenne pepper
• 1/2 lb. lean slab bacon, chopped

1. Combine milk and egg in a large bowl.
2. Place chicken pieces in mixture; refrigerate 1 hour.
3. In a medium size bowl, mix flour, salt, black pepper and cayenne.
4. Dredge chicken pieces in flour mixture; shake off excess.
5. Spread bacon over bottom of a large, heavy frying pan.
6. Arrange chicken pieces on top of bacon in a single layer.
7. Cook, uncovered, over medium-low heat, turning as chicken browns, for 50 minutes, until chicken is tender.
8. Remove chicken from the skillet; drain on paper towels.
9. Sprinkle any loose bacon pieces over chicken before serving.
10. Serves 8.

milk, egg, chickens, flour, salt, freshly ground black pepper, cayenne pepper, lean slab bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007321 (may not work)