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1
Wash all the chicken.
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2
Set aside for a lil bit.
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3
Get your oil in whatever skillet or pan you fry chicken in and out it on about medium high heat.
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4
In a large bowl blend together the flour, salt, garlic powder, pepper, and parsley.
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5
You can taste it to see if it needs more or less seasoning.
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6
I just eyeball it.
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7
Put your milk in a pie dish or whatever you choose to use.
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8
Put the chicken in the flour mixture and coat well shaking of any extra flour.
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9
Dip in the milk, then back into the flour being sure to kind of squeeze while coating.
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10
Continue until all chicken is coated.
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11
By the time you are done with the chicken, the oil should be ready.
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12
You can test it by putting a little bit of the flour in.
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13
If it doesn't bubble a little is not ready if it bubbles too quick is too hot.
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14
Temperature is very important when frying chicken.
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15
Place chicken in skillet being sure not to crowd it, it will not cook right if you do.
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16
Let fry until blood comes out then flip.
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17
Some pieces won't do that, it's ok as long as it's golden you can flip it.
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18
Fry in that side a while longer and do again if need be.
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19
When the chicken stops hissing as much in the oil it should be done.
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20
There is a carry over cook time so if your worried is not cooked through, trust me it is.
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21
Do not over cook it, no one likes dry chicken.
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22
Don't under cook it you don't want to kill anyone.
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23
It's really not hard to make just play with it until you get it right.
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24
Serve with your favorite sides and enjoy!
