Ingredients:
* 10 pieces of chicken (thighs and legs with skin)
* 2 cups of wheat flour
* 5 tablespoons cornstarch
* 2 eggs
* 1 cup of evaporated milk
* 1 tablespoon mustard
* 1 tablespoon chicken or meat seasoning
* 1 tablespoon minced garlic
* Salt and pepper to taste
* Oil for frying
Instructions:
Wash and dry the chicken pieces thoroughly, and I season them with a pinch of salt and pepper.
In a large pot, I partially submerge the chicken pieces in water and cook over low heat for 10 minutes with the lid on.
While cooking, I prepare two large bowls. In the first, I combine flour, cornstarch, minced garlic, and seasoning, stirring well. In the second, I mix eggs, milk, mustard, salt, and pepper with a fork.
Once cooked, I remove the chicken from water and pat dry. I coat each piece in the flour mixture, then in the egg mixture, and again in the flour. I refrigerate them for a couple of minutes.
Meanwhile, in a stockpot or high skillet, I heat enough oil to submerge the chicken over medium heat.
Once the oil is hot, I remove the chicken from the refrigerator and fry 2-3 pieces at a time until golden brown on all sides, making sure to avoid burning the chicken or oil.
After frying, I let the chicken rest on a plate with absorbent paper to remove excess oil. Enjoy!
