New Orleans Fried Chicken

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1 1/2 cups peanut oil, for frying

One 12-ounce can evaporated milk

1 cup water

1 large egg, lightly beaten

Salt and freshly ground white pepper

One 3- to 3 1/2-pound chicken—rinsed, patted dry and cut into 8 pieces

1/2 cup all-purpose flour

1/2 cup chopped dill pickles

1/4 cup chopped flat-leaf parsley

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