Cook The Book: Fried Chicken With New Orleans Confetti

• 1 (3- to 4-pound) chicken, cut into 8 to 10 pieces
• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons Louisiana-style seasoning blend
• Peanut oil, for frying
• 1 large egg, beaten
• 1 (12-ounce) can evaporated milk
• 1 cup water
• 1 cup all-purpose flour
• 10 dill pickle slices
• 1 garlic clove, minced
• 1 bunch parsley, finely chopped

1. Wash the chicken in cool water and pat it dry with paper towels. Season the chicken with salt, pepper, and seasoning blend. Place the chicken in a single layer on a tray and refrigerate uncovered for at least 1 hour and up to 24 hours.
2. Pour oil into a deep skillet or Dutch oven to a depth of at least 3 inches. Heat the oil to 350u0b0F.
3. Whisk together the egg, evaporated milk, and water in a bowl. Put the flour in a
4. shallow bowl. Dredge the chicken by dipping it in the egg mixture and then into the flour. Starting with the heaviest pieces and working in batches to avoid crowding the skillet, slip the chicken into the hot oil. Adjust the heat to maintain the temperature of the oil as the chicken fries. Fry the chicken, turning with tongs, until the juices run clear when pierced to the bone with the tip of a sharp knife and the crust is deep golden brown and crispy, about 15 minutes per batch. Drain the chicken on a wire rack for 10 minutes, then serve hot, garnished with the pickles and a confetti of the garlic and parsley.

chicken, salt, black pepper, blend, peanut oil, egg, milk, water, flour, dill, garlic, parsley

Taken from www.seriouseats.com/recipes/2011/04/fried-chicken-with-new-orleans-confetti-recipe.html (may not work)