Butter-less fried chicken, huh? I haven't dusted this one off in a long, long while, so take it with a grain of salt, but:
-Four pounds chicken (I prefer thighs, but choose whichever you want)
1/2 c. salt (if brining: make sure chicken isn't pre-injected with salt!)
-1 gallon cold water (if brining)
-1/2 c. evaporated milk
-1 egg
-1/2 tsp. MSG 9if you didn't brine)
-1/2 tsp. Black pepper
-1 tsp. cayenne pepper
-1.5 c. flour
-1/2 c. corn starch
-1/2 tsp. baking powder
-2.5 c. vegetable seasoning
If you're brining (recommended), prepare the brine and leave the chicken in the brine overnight, or at least 12 hours. Remove from brine.
Combine the egg with the evaporated milk, set aside. Combine the flour, corn starch, pepper, cayenne pepper, baking powder, and msg (if you didn't brine) in a separate bowl. Dip the chicken into the dry mix, then the liquid mix, and then the dry mix again. Coat evenly.
In a cast-iron skillet (important that you use cast-iron, will be soggy otherwise), heat the shortening. You want it hot, around 360 F. Dip the chicken into the shortening, making sure that the peices contact each other as little as possible, and cook for five minutes. Turn the chicken over, and cook for an additional five minutes. Remove the chicken and let it cool. Give the shortening time to re-heat to 360, then repeat the process.
If you want it dry as well as crispy, fry the chicken for about three minutes per side, then put it in an oven that's set to 350, and leave it in for about five minutes.