Courtesy of Mary Eshbaugh Hayes

One fryer chicken, cut into pieces, skin removed
Milk (enough to coat all of the chicken)
½ cup flour
1 teaspoon baking powder (makes a better crust)
½ teaspoon paprika
Salt and pepper to taste
1 teaspoon Romano cheese
½ teaspoon nutmeg
Soy or corn oil for frying (enough to cover all of the chicken)

Pour milk into a bowl. Place flour and other dry ingredients into a bag. Dip chicken pieces in milk and then place in the bag with dry ingredients and shake to coat evenly. Fry the chicken until golden brown. Finish by baking in a covered dish at 350° to soften the crust.