From the kitchen of Liz Smith

3 Pounds Boneless Skinless Chicken	1 Teaspoon Salt
-Breasts, Cut Into Strips	1-1/2 Cups All Purpose Flour
Salt And Pepper, To Taste	2 Teaspoons Salt
2 Eggs	2 Teaspoons Pepper
1/3 Cup Plus 1 Tablespoon Milk

Sprinkle the chicken with salt and pepper to taste. Whisk thoroughly in a medium bowl the eggs, milk and teaspoon salt. Mix together on a plate the flour and salt and pepper. Toss the chicken in the flour mixture, then remove to the egg mixture and turn until thoroughly moistened on all sides. One at a time, lift the pieces out of the egg, letting the excess drip off, roll in the flour mixture until completely coated, and slip into a deep fryer with shortening or oil heated to 350 degrees. Fry for 10 minutes; remove the chicken to a baking sheet lined with paper towels, quickly turn to blot up the excess oil. Serve immediately.