**found in July 2011 Glamour Magazine
2 cups flour (try gf all-purpose flour or Brown rice flour)
Salt, to taste
Seasoned pepper, to taste
1/2 cup milk (or non dairy milk of choice)
1 whole chicken cut up
3 cups light Virgin Olive Oil
1. Combine flour with salt and pepper in a large zip-top bag.
2. Work with fork, whisk eggs and milk in a shallow plate or bowl. Coat chicken pieces generously, and put in bag two at a time. Shake them in flour mixture, remove and set aside. Heat oil in a large, deep frying pan over medium heat. (Test oil temperature by adding a drop of water to pan; if it sizzles, oil is hot enough). Using tongs, place some chicken pieces in a pan, but do not overlap. Oil may splatter during frying so be careful!!
3. Fry about 15 minutes on one side. Turn pieces over, cover pan and cook 10 minutes more, then take off cover and keep cooking until done, about another 5 minutes. Cut a piece to the bone, and if juices run clear, its done. Remove from pan, and place on a plate lined with paper towels. Repeat with remaining pieces; serve.