Smothered Fried Chicken

 

1 frying chicken, (3 1/2 lbs), cut into 8 pieces

3 cups milk

1/4 tsp liquid red pepper seasoning

1 cup flour

1 tbsp ground black pepper

1 tsp salt

1 cup vegetable oil

 

Place the chicken, milk, and red pepper sauce in a bowl.  Refrigerate, covered, for 2 hours.  Combine the flour, pepper, and salt in a  shallow plate.  Drain the chicken.  Coat the chicken with the flour.  Working in batches, brown the chicken in the hot oil in a large skillet over medium-high heat.  Return all the chicken pieces to the skillet.  Lower the heat to medium-low and cook, covered, for 20 minutes.  Turn once.  Increase the heat to medium-high.  Uncover and cook for 5 more minutes to crisp  the skin.  Drain the chicken on brown paper bags, then serve.  Yield: 4 servings