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1
In a shallow bowl beat 1/2 cup milk with 1 egg.
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2
In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
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3
Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
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4
Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
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5
Repeat with remaining chicken pieces using the same method.
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6
In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
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7
Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
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8
Using large tongs remove the chicken to a foil-lined greased baking sheet.
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9
Set oven to 400 degrees.
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10
Bake for about 30 minutes or until cooked through.
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11
Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
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12
Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
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13
Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
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14
Reduce heat to low and simmer for about 3-5 minutes.
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15
Season with black pepper to taste and salt if desired.
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16
Serve immediately with the baked chicken.
