1 pkg. chicken wings
1 pkg. chicken legs
1 pkg. thighs
1 pkg. breasts
Garlic powder
Enough oil for frying
Salt and pepper to taste
Onion powder to taste
3 eggs, beaten
2 1/2 c. milk
Parsley flakes
3 c. flour in paper sack

Use 1 large fry pan or large chicken cast iron skillet. Beat eggs and milk in a bowl. Dip pieces of chicken in mixture. While oil in heating in skillet. Start with breasts, thighs, legs, wings. Then put dipper parts into sack of flour. Shake. Put breasts in middle of pan skin side down.

Continue process until all parts are dipped and floured and in pan frying. Add onion powder, salt, pepper, garlic powder to taste. Sprinkle parsley flakes on top. Cook covered on high to medium heat depending on stove, electric/gas, turning 1 time until golden brown. Re-add all condiments after you've turned meat. Cover and finish cooking until done, about 35 minutes. Drain and platter.

GRAVY:

Pour off almost all grease. Save cracklings in skillet. Add 3/4 cup flour. Heat flour until browned in grease/cracklings. Add milk to thickness desired. Add salt and pepper to taste.