Categories: Poultry 
      Yield: 4 servings 
  
    1/2 c  Milk                              1/4 ts Poultry seasoning 
      1    Egg, slightly beaten                3 lb Frying chicken cut up 
      1 c  All-purpose flour                   3 c  Shortening or oil 
      2 ts Garlic salt                         1 c  Chicken stock 
      1 ts Paprika                             1 c  Milk 
      1 ts Black pepper                    
  
  COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, 
  pepper and poultry seasoning in paper or plastic bag. Add a few pieces of 
  chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then 
  shake a second time in flour mixture. Reserve remainder of the flour. Heat 
  1/2 to 1 inch of shortening or oil to 365F in electric skillet or on 
  medium-high in a large heavy skillet. Brown chicken on all sides. Reduce 
  heat to medium low or 275F. Continue cooking until chicken is tender, about 
  30 to 40 minutes. Turn chicken several times during cooking, and drain on 
  paper towels in a single layer. To make the gravy, pour all but 2 
  tablespoons of the fat from the skillet. Stir in 2 tablespoons of the 
  reserved seasoned flour, and stir constantly over low heat for 2 minutes. 
  Whisk in the chicken stock, stirring to scrape up the brown bits on the 
  bottom of the pan. Then stir in the milk and bring to a boil over high 
  heat, stirring constantly. Reduce the heat to low, and simmer for 5 
  minutes. Serve immediately, passing the gravy separately.