Rinse chicken well, and pat pieces dry. Slowly heat the shortening or oil in a Dutch oven (preferable) or heavy cast-iron skillet over moderate heat while preparing the chicken.
Whisk together the flours, 1 tablespoon cayenne pepper, 1 tablespoon Old Bay seasoning, 1 tablespoon dried rosemary, and 1 tablespoon each salt and pepper to combine. Place seasoned flour in a brown paper bag. Whisk together the eggs and milk in a bowl and set aside. Season the chicken pieces with the remaining cayenne, Old Bay seasoning, rosemary, salt and pepper. Dip the chicken pieces in egg mixture, let excess drain off, then place pieces in bag of seasoned flour (about 4 at a time). Remove pieces from bag, dip in egg mixture once more, then return to seasoned flour. Shake to coat well. Place coated chicken on a wire rack for a few minutes to set coating.
Add about one-third of the chicken pieces to the hot (360-degree) oil and, after 1 minute, turn pieces over. Continue to cook, uncovered (8 to 10 minutes longer for white meat, 13 to 15 minutes longer for dark meat), turning pieces every 5 minutes or until well-browned and juices run clear.
An unpeeled, quartered potato can be added to the oil to regulate the temperature of the oil and keep the oil clean, which is essential to good fried chicken. Add it before the chicken is added to the pot, and with each batch, remove the potato quarter and add a new one.
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 5|
|Calories from Fat: 1211 (64%)|
|Amt Per Serving||% DV|
|Total Fat 134.6g||179 %|
|Saturated Fat 50.5g||252 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 270.8mg||83 %|
|Sodium 801.3mg||28 %|
|Potassium 738.8mg||19 %|
|Total Carbohydrate 115.8g||34 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 108.1g|
|Protein 52.6g||75 %|
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Calories per serving: 1894
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