Salt fryer pieces; cover well and refrigerate overnight.
Beat egg and add milk or buttermilk. Dip salted fryer
pieces in the mixture, making sure they are completely covered.
Dredge in a mixture of flour, salt and pepper.
Place in a skillet filled with hot vegetable oil and
fry, uncovered over medium heat, until chicken is tender and golden brown on
both sides. Make sure chicken is not crowded while frying.
Drain well and serve.
The vegetable oil or shortening should be very deep to properly fry the
chicken. The addition of a small amount of butter to the oil adds special flavor
and a golden color. Watch to be sure the butter does not burn, however.