3 lb. chicken, cut into 8 pieces
1 tbsp. black pepper
1/2 c. evaporated milk
1 tsp. paprika
1 qt. vegetable oil
1 tbsp. salt
1 lg. egg
1 c. all purpose flour
1/2 tsp. granulated garlic

Sprinkle chicken with the salt and pepper. Place in shallow baking dish. In bowl, with fork, beat egg, add milk and mix until blended. Pour mixture over chicken and let stand 5 minutes.

In large brown paper bag or plastic food storage bag, combine flour, paprika and garlic; shake to mix well. In batches if necessary, drain and add chicken; shake until well coated. In deep fat fryer or deep heavy skillet, heat oil to 350 degrees. Fry chicken, in batches if necessary, 8 to 9 minutes for wings and breast halves and 8 to 10 minutes for legs. With tongs or using the fryer basket, transfer the chicken to plate with paper towels and drain.