I helped Mary fix the fried chicken for Easter 2013 lunch and below is what she did. So far she tells Kelley it is a secret so don’t tell anyone I posted it here.

The Day before:

1. Clean chicken – legs and thighs by trimming excess skin and fat. (I do this part);
2. Season the day before with: kosher salt; fresh ground black pepper; cayenne; and granulated garlic.

The Next Day:

1. Fry bacon (for other dishes) in a 120+ year old Erie skillet. Pour off most of the grease to use in corn bread or … [this is not a mandatory step but it does help];
2. Make a egg-milk  wash that has a lot of egg;
3. Dunk the chicken into the egg wash;
4. Dredge the wet chicken in flour seasoned with salt and fresh ground black pepper;
5. Fry in corn oil.