Marinade chicken overnight in the marinade mixture. Make sure all pieces are covered by liquid.

The next day - In a deep fryer heat the shortening to 350 degrees F

Drain chick from liquid pat dry with a paper towel.

In a bowl combine beaten egg and milk - set aside

In another bowl combine flour, salt, pepper, paprika

Working with one piece at a time dip chicken piece in egg & milk mixture than coat chicken with the flour mixture - shake off excess. for a second time dip in liquid mixture followed by the flour mixture. This double coating will give an extra crispy crust. As pieces are finished stack on plate and set to the side until all chicken parts have been double coated.

Place one piece of chicken at a time into the preheated hot oil. cook 4 pieces in the fryer at a time for 12-15 minute, gently stir / rotate chicken in the oil so that it evenly browns on all sides.

When done remove chicken parts from oil and drain on wire rack if not available paper towels will do - let cool for 5 minutes before eating.