Beat egg and milk in a medium bowl until well blended. Mix flour, 1 tsp salt, the paprika, onion powder and nutmeg in a plastic food bag; set aside.
Heat oil in large nonstick skillet over medium-high heat until very hot and rippling but not smoking.
Dip chicken pieces in egg mixture to coat. Remove, letting excess drip off. Place 2 to 3 pieces at a time into bag with seasoned flour, close bag and shake until chicken is well coated.
With tongs, carefully add chicken, skin side down, to hot oil. Fry, turning chicken over once, 11/2 minutes per side until lightly golden.
Reduce heat to between medium and medium-low, cover and fry, turning chicken over once, 8 to 10 minutes per side until cooked through
Uncover, increase heat to high and fry 1 to 2 minutes per side to recrisp chicken. Drain on paper towels, sprinkle with remaining 1/2 tsp salt and serve.
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook,
Glowe's Delicious Dinning,
MEAL DEALS,
JESABRO'S COOKBOOK,
DAVE THE CHEF'S COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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