1 (2 1/2 to 3 lb.) whole frying chicken, cut up
1 (28 oz.) can cling halved peaches
1/2 cup evaporated milk
1 pkg. refrigerator biscuits
1 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 tsp. poultry seasoning
1/2 cup (1 stick) butter
1 cup water

Dip cut up chicken in 1/2 cup evaporated milk. Roll or shake in bag mixture of seasonings. Set aside remaining flour mixture for gravy.

Melt butter in 13x9-inch pan. Add chicken, skin side down. Bake, uncovered in hot (425°F) oven until tender, basting occasionally, for 40 to 50 minutes.

Turn chicken and move to end of pan. Arrange cling peaches on chicken syrup too. Separate biscuits and put in other end of pan. Bake 15 minutes until biscuits are brown.