4 lb Assorted chicken pieces
1 1/2 c  All-purpose flour
2    Eggs, beaten
1 c  Milk
1/2 ts Salt
1/4 ts Pepper
1/2 c  Canola oil

Rinse and dry chicken pieces. Sprinkle lightly with a small portion of the
flour. Set aside. Mix eggs and milk together. Add the salt and pepper. Dip
each piece of chicken in the egg mixture and then into remaining flour,
coating well on all sides. Heat the oil in a large skillet; brown the
chicken evenly on all sides. Turn the heat down to very low, cover and cook
for another 30 minutes, or until the thickest pieces of chicken can be
easily pierced with a fork. Serve at once.