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3 – 3½  pound cut up fryer chicken
1 ¼  cups  oil
salt & pepper to taste
1   egg, lightly beaten
1  cup  evaporated milk
1  cup  water
½   cup   all purpose flour
4 tablespoons  minced garlic (optional)
4 tablespoons  minced parsley (optional)

Heat oil in cast iron skillet to 350 degrees. The oil should come about halfway up the sides of the skillet (adjust amount to skillet size).
Combine garlic and parsley in a small mixing bowl and set aside.
Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper.
In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time (starting with heaviest pieces) dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet.
Maintain temperature of 350 degrees. Use tongs and fork to turn chicken often for 7-8 minutes. Remove chicken from oil, pierce with fork and squeeze. Return chicken to skillet for approximately 7-8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain.
Immediately top with a sprinkle of garlic and parsley mixture.

Serves – 4