Instructions

1. Melt and heat the shortening in a deep pot until a frying thermometer reads 350 degrees Fahrenheit. Keep the shortening at that temperature by adjusting the burner heat on your stove.

2. Whisk together in a shallow bowl the egg, chicken broth and whole milk.

3. Add 1/2 tsp. garlic salt, 1/2 tsp. black pepper, 1/2 tsp. paprika and the self-rising flour to the egg mixture and whisk to combine.

4. Mix together in a second shallow bowl 1/2 cup flour, 1/2 tsp. garlic salt, 1/2 tsp. black pepper and 1/2 tsp. paprika.

5. Dredge the chicken strips in the dry flour mixture to coat both sides. This flour will help the batter to stick to the chicken.

6. Submerge the flour chicken strips into the batter mixture to completely coat.

7. Fry the battered chicken in batches of three or four strips for 5 to 9 minutes or until golden brown on both sides.

8. Remove the fried chicken with a skimmer or slotted spoon and drain the chicken on paper towels while you fry the remaining chicken strips.

9. Serve the chicken with a sauce of your choice.