Soak chicken overnight in ice water; pat dry and sprinkle with salt.
Season flour with black pepper and cinnamon. Toss chicken pieces in flour, and then shake off excess. Let dry for 15 minutes.
Pour milk into a shallow bowl. Dip chicken into milk and then roll back into the flour.
Melt 2 inches of shortening into the skillet over high heat. Brown the chicken pieces in the skillet on both sides starting with the meat side down and turning frequently. Lower heat, cover skillet, and cook for 10 to 20 minutes, depending on the size of the pieces.
Remove the cover, raise heat, and fry until chicken is crisp on both sides.