Instructions:

Season and Prep Chicken

Wash and pat dry the chicken pieces thoroughly.

Season them generously with salt and black pepper.

Parboil the Chicken

Place the seasoned chicken in a large pot and partially submerge in water.

Cover with a lid and simmer over low heat for about 10 minutes.

Remove from heat and drain, allowing the chicken to cool slightly.

Prepare Coating Mixtures

In one bowl, combine wheat flour, cornstarch, minced garlic, and chicken seasoning.

Stir well to distribute the flavors.

In a second bowl, whisk together evaporated milk, eggs, mustard, salt, and pepper until smooth.

Coat the Chicken

Dip each piece of chicken first into the flour mixture, ensuring an even coat.

Next, submerge it into the milk mixture and return it to the flour mixture for a second coat.

Place the coated chicken on a tray and refrigerate for 10-15 minutes.

Heat Oil

In a large skillet or deep pot, heat enough oil over medium heat to submerge the chicken pieces.

The oil is ready when a small pinch of flour sizzles upon contact.
Fry the Chicken

Fry 2-3 pieces of chicken at a time to avoid overcrowding.

Cook until the chicken is golden brown on all sides and thoroughly cooked, about 10-12 minutes per batch.

Transfer the fried chicken to a plate lined with paper towels to absorb excess oil.

Serve and Enjoy

Let the chicken rest for a couple of minutes before serving. Pair it with your favorite sides like coleslaw, mashed potatoes, or biscuits for a complete meal.