1 meat from a rotisserie chicken cut into 8 pieces
2 large eggs
1.5 cups flour all-purpose
1 teaspoon seasoned pepper such as lawry's
1 tablespoon lawry's seasoned salt such as lawry's
24 ounces solid vegetable shortening such as crisco
0.5 cup milk whole
Equipment
bowl
frying pan
baking sheet
paper towels
whisk
kitchen thermometer
wax paper
Directions
Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk.
Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.
In a 12-inch, cast-iron skillet, heat the vegetable shortening to 36
Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170, 20 to 24 minutes.
Drain the chicken on paper towels and serve right away.
