Creole Fried Chicken

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1 tablespoon salt

1 tablespoon freshly ground pepper

1 tablespoon Creole seasoning

One 3 1/2-pound chicken, cut into 8 pieces, breasts cut in half through the bone

3 pounds all-natural lard (see Note)

One 14-ounce can condensed milk

1 cup water

1 large egg, beaten

1 1/2 cups all-purpose flour

1/4 cup finely chopped parsley

2 small garlic cloves, minced

2 dill pickles, thinly sliced crosswise

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