Step 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.

Step 2

Pour oil into a deep skillet or Dutch oven to a depth of at least 3 inches. Heat the oil to 350ºF.

Step 3

Whisk together the egg, evaporated milk, and water in a bowl. Put the flour in ashallow 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.