2 eggs, beaten
2 tbsp. Worcestershire sauce
1 sm. can evaporated milk
1 (3 lb.) fryer, cut up
1 c. flour
1 tsp. seasoned salt
1/4 tsp. powdered ginger
1/4 tsp. black pepper
1/2 tsp. meat tenderizer
2 tbsp. dried parsley flakes

In a large bowl mix eggs, Worcestershire sauce, and evaporated milk. Add pieces of chicken, turning to moisten all pieces. Allow chicken to soak in this mixture at least 6 hours or overnight. Mix dry ingredients together. Roll chicken pieces in this mixture to coat each piece. Bake on large flat pan which has been lined with aluminum foil and sprayed with a non-stick spray. Bake at 350 degrees approximately 30 minutes, turn pieces and bake 30 minutes on other side.