1 whole chicken (about 4 pounds), cut into 8 pieces
Salt and freshly ground white pepper
Canola or safflower oil
4 large eggs
1/2 cup evaporated milk
1/2 tablespoon Worcestershire sauce
2 cups all-purpose flour
1/2 cup chopped fresh parsley
1/4 cup minced garlic
Ruffled dill pickle slices
Season the chicken liberally with salt and white pepper, place in a resealable plastic bag and refrigerate overnight.
Prepare a deep-fryer or fill a large pot (at least 8-quart) halfway with oil and heat to 350 degrees F. In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In a separate bowl, season the flour with salt to taste. Dip the chicken in the egg wash, then coat in the seasoned flour, shaking off the excess. Working in batches, fry the chicken until golden and crisp, 11 to 12 minutes for the wings and drumsticks, 14 to 16 minutes for the thighs and 18 to 20 minutes for the breasts.
To serve, garnish with the chopped parsley, minced garlic and pickles.
(Recipe from Fried & True: 50 Recipes for America's Best Fried Chicken and Sides, by Lee Brian Schrager with Adeena Sussman)