Diana'S Fried Chicken

• 16 chicken pieces
• 3 cups flour
• 3 eggs
• 1/2 cup milk or 1/2 cup buttermilk
• 2 teaspoons salt
• 1 1/2 tablespoons black pepper
• 1/4 - 1/2 cup spike seasoning
• vegetable oil

1. Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
2. In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
3. Set up three bowls.
4. In the first bowl add 1 cup flour and all the salt.
5. Mix well in the second bowl add eggs and milk and whisk well.
6. In the third bowl add remaining flour, pepper and spike.
7. Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
8. Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.

chicken, flour, eggs, milk, salt, black pepper, spike seasoning, vegetable oil

Taken from www.food.com/recipe/dianas-fried-chicken-11687 (may not work)