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This was my granny's way of doing fried chicken. It's simple and straight forward.
Chicken pieces (on the bone)
Milk
flour - the amount will vary depending on how much chicken, but for a whole cut up chicken 2-3 cups is more than enough
salt - palm full
pepper - half a palm full
Soak the chicken for a few hours (best if you can do it overnight) in the milk. Mix flour, salt, and pepper together in a pan or bowl. remove chicken from milk and coat in flour mixture.
While you are coating the chicken, heat a skillet with enough oil to go half way up the side of the pan.
Place three to four pieces of chicken in hot oil (do not crowd the pan or the chicken will take too long to cook and soak up too much grease).
Cook for about 20-30 minutes, or more. You want to keep the oil hot enough that the chicken gets crispy on the outside, but not so hot that it burns. This is a tricky thing to achieve, and depending on your stove you may find you have to adjust the temperature a few times while cooking. Once the chicken is cooked through, and is golden and crispy, remove from the oil and place on paper towels (or a brown paper bag) to cool.
Fried okra
I used a bag of frozen, as I can't find fresh where I live right now, but fresh is my first choice. I love this okra so three to four cups of cut okra is what I recommend. heat a pan, add oil, cook until browned (it's ok if they get a little black in places - my granny would have said "shoot that's not burnt, that's dark brown."). Salt and pepper to taste.
Lima beans or butter beans
These were canned lima beans, but I honestly prefer butter beans.
If using fresh boil in water until tender (they should smash easily when you press on them) season with salt.
Sliced tomatoes
Fresh garden tomatoes sliced, salted, and placed on the plate.
This was a standard summer meal when I was growing up, and it's what I pictured when I talk about Emmy making fried chicken in Vixens' Diner.
If you give a try let me know what you think.