Fried Chicken with New Orleans Confetti Recipe | Cook the Book

Ingredients (12)

• 1 (3- to 4-pound) chicken, cut into 8 to 10 pieces
• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons Louisiana-style seasoning blend
• Peanut oil, for frying
• 1 large egg, beaten
• 1 (12-ounce) can evaporated milk
• 1 cup water
• 1 cup all-purpose flour
• 10 dill pickle slices
• 1 garlic clove, minced
• 1 bunch parsley, finely chopped