Perfect Fried Chicken

• 2 1/2 - 3 lbs broiler-fryer chickens, cut into serving size pieces
• 1/3 cup evaporated milk, undiluted
• 3/4 cup unsifted all-purpose flour
• 3/4 cup packaged corn flake crumbs
• 2 teaspoons salt
• 1/2 teaspoon paprika (or more)
• 1/4 teaspoon fresh ground black pepper
• peanut oil (for frying, you can use Crisco, or any oil you prefer)

1. Rinse the chicken pieces and dry thoroughly with the paper towels.
2. Pour milk (Undiluted) into a large pie plate. Dip chicken into milk.
3. In a clean brown paper bag, combine flour, cornflake crumbs, salt, pepper and paprika, if using. Then shake chicken, a few pieces at a time, in crumb mixture in the bag, coating well.
4. Pour peanut oil, or whichever oil you prefer. (I use peanut oil because it has a greater smoking point than other oils).into pan at about 1/2-inch deep, may need more.
5. Heat the oil slowly.
6. Brown the chicken lightly, turning with tongs.
7. Cover; reduce heat; cook 40 to 45 minutes, turning occasionally to ensure even browning.
8. Remove cover; cook 5 minutes longer to crisp the crust.

chickens, milk, flour, packaged corn flake crumbs, salt, paprika, fresh ground black pepper, peanut oil

Taken from www.food.com/recipe/perfect-fried-chicken-295468 (may not work)