| 1 | Combine milk and egg in medium bowl. |
| 2 | Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. |
| 3 | Add a few pieces of chicken at a time, and shake to coat. |
| 4 | Dip chicken in milk-egg mixture, then shake a second time in flour mixture. |
| 5 | Reserve remainder of the flour. |
| 6 | Heat ?to 1 inch of shortening or oil to 365f in electric skillet or on medium-high in a large heavy skillet. |
| 7 | Brown chicken on all sides. |
| 8 | Reduce heat to medium low or 275°F. |
| 9 | Continue cooking until chicken is tender, about 30 to 40 minutes. |
| 10 | Turn chicken several times during cooking, and drain on paper towels in a single layer. |
| 11 | To make the gravy, pour all but 2 tablespoons of the fat from the skillet. |
| 12 | Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. |
| 13 | Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. |
| 14 | Then stir in the milk and bring to a boil over high heat, stirring constantly. |
| 15 | Reduce the heat to low, and simmer for 5 minutes. |
| 16 | Serve immediately, passing the gravy separately. |
