FRANK GOOD WEEK: KENTUCKY FRIED CHICKEN

Frank Good week continues, honoring the longtime Beacon/Eagle columnist and his popular cookbook called "Rare Recipes and Budget Savers." This one is from Vol. 4 and was submitted by Mrs. John Aker of Wichita.

Ingredients

1 fryer, 2 to 3 pounds

2 cups evaporated milk

2 cups flour

Salt and pepper

Enough shortening to make an inch of oil in the bottom of a skillet

Directions

Dip the chicken pieces in the evaporated milk then in the flour, seasoned with salt and pepper. Brown the chicken on both sides in an iron skillet. (This is the secret of a good chicken.) Lower heat and cover with tight fitting lid. Continue cooking 25 minutes, turning the chicken only once.