Ingredients:

2 fried chicken (about 2 to 3 pounds per slice, chopped into vegetable chunks)

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup milk

shortening vegetables for frying, canola, or peanut oil

1 tablespoon of bacon broth

Directions:

1. 1. In a thick brown paper bag or large food storage bag, mix together flour, salt, and pepper. Shake well. Pour the milk into a shallow wide bowl.
2. 2. Heat 2 to 3 inches of shortening or canola oil in a heavy frying pan over medium heat. Add beef broth. When a drop of water drips when you hit the hot oil, dip some chicken pieces in the milk then put them in the bag and shake it evenly. The fat should score around 340 F if you are using a thermometer.
3. 3. Arrange the chicken pieces in fat, making sure not to overcrowd. Fry the chicken until golden brown and crisp, about 15 to 20 minutes, turning once to both sides brown. Reduce heat to 350 degrees Fahrenheit, and fry until golden brown, for 15 minutes. Turn one time.
4. 4. Strain the chicken on brown paper or paper towels, add a little bit of grease or bacon if needed, or adjust or regulate the temperature as in the first batch.
5. 5. Transfer the chicken to a large plate for serving.

Bon Appetit!