Fill pimento cheese jar:
1/2 cup milk
1/2 cup water
Mix with 1 egg

Dip chicken pieces in egg/milk mixture.
Dip in flour until piece are evenly coated.

Deep fry in 375 degree oil for 30-45 minutes.

Sprinkle with Lawrey's Seasoned Salt after frying.

from the kitchen of Dennis Selby

6 cups Crisco cooking oil
1 egg (beaten)
2 cups Milk
2 cups Flour (All Purpose)
4 Tablespoons Salt
2 teaspoons black pepper
1 teaspoon MSG (monosodium glutamate--Accent Flavor Enhancer)
2 frying chickens with skin (cut up into 6 pieces each)

1. Pour the oil into the pressure cooker and heat over medium heat to about 400 degrees.
2. In a small bowl, combine the milk and egg.
3. In separate bowl, combine the remaining 4 dry ingredients.
4. Dip chicken pieces into milk/egg mixture until fully moistened.
5. Roll pieces in flour mixture until fully coated.
6. Drop 4 or 5 pieces into oil and lock the pressure cooker lid into place.
7. When steam begins shooting through the pressure release, set the timer for 10 minutes.
8. After 10 minutes, release the pressure according to the manufacturers directions (careful here) and remove the chicken pieces to paper towels or rack to drain.  Repeat with the remaining pieces.