10 pieces of chicken (preferably thighs and legs with skin)

2 cups of wheat flour

5 tablespoons of cornstarch

2 eggs

1 cup of evaporated milk

1 tablespoon of mustard

1 tablespoon of chicken or meat seasoning

1 tablespoon of ground garlic

Salt and pepper to taste

oil to fry


1. Wash and dry the chicken pieces well. Then season with a little salt and pepper.

2. In a large pot, place the chicken pieces and fill with water until they are halfway covered. Then place in slow cooker for 10 minutes with the pot lid on.

3. While cooking prepare 2 large bowls. In the first place the flour, cornstarch, ground garlic and seasoning and stir well. In the other, place the eggs, milk, mustard, salt and pepper and stir very well with a fork.

4. Once the cooking time has passed, the chicken should be removed from the water and dried well. Do this, pass each piece of chicken through the flour, then the egg and again through the flour, making sure it is very well covered, and take them to the fridge for a couple of minutes.

5. Meanwhile, heat in a pot or high skillet, enough oil to dip the chicken over medium heat.

6. Once it’s hot enough. I took the chicken out of the refrigerator and dip 2-3 pieces in the oil, frying them until they are nicely golden on all sides, but without burning the chicken or the oil.

7. Once fried, rest the chicken pieces on a plate with absorbent paper to remove excess oil.