Maryland's Best Fried Chicken

Pat the cut-up chicken dry with paper towels and set aside at room temperature for 10 minutes to allow even cooking.

Whisk together the flour, cornmeal, salt, pepper, and poultry seasoning in a shallow bowl or dish.

In another shallow bowl, whisk the egg with the milk and water until well combined.

Dip each chicken piece into the egg mixture, coating all sides thoroughly, then dredge in the flour-cornmeal mixture, pressing gently so the coating adheres.

Heat the shortening in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F, or until a pinch of coating mixture sizzles immediately when dropped in.

Carefully place the coated chicken pieces into the hot shortening, skin side down, working in batches if necessary to avoid crowding the pan.

Turn the chicken pieces over and continue frying until the coating is deep golden brown and the thickest pieces register 165°F when checked with a meat thermometer.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil, then serve hot.