This recipe is from a cook at Milich's, Barberton, OH,

...as written by the cook

Soak chicken in salt water 1 hr. Rinse.

Flour chicken. Then beat eggs till foamy; do not add milk.

Dip in egg mixture, then bread crumbs. Pat bread crumbs well (into chicken.)

Refrigerate at least 6 hrs. or all night.
Use lard* or oil. Heat till hot and 'blanch' chicken 10 minutes**. Then french fry first batch
10 more minutes, till you have them all done.
Be sure to turn chicken to brown evenly.

*I ate there (at Milich's) recently and the chicken definitely had a 'lard' taste.

Because of the smoking point of lard, I wouldn't fry over 350 degrees F; and please be careful you don't 'drop' the chicken into the fryer; but lower slowly so you don't get scalded!

**I believe this step is to pre-fry the chicken for a few minutes, because of the volumne of chicken they prepare; then REfrying the additional ten minutes to complete the cooking process. If you are working with small amount of chicken, I would suggest you fry thoroughly with the 'first' frying.

I read another fried chicken recipe and it suggested using cooking oil, along with some bacon fat added.