Season and Prep Chicken:
Wash and pat dry the chicken pieces thoroughly. Season them generously with salt and black pepper.

Parboil the Chicken:
Place the seasoned chicken in a large pot and partially submerge in water. Cover with a lid and simmer over low heat for about 10 minutes. Remove from heat and drain, allowing the chicken to cool slightly.

Prepare Coating Mixtures:
In one bowl, combine wheat flour, cornstarch, minced garlic, and chicken seasoning. Stir well to distribute the flavors.
In a second bowl, whisk together evaporated milk, eggs, mustard, salt, and pepper until smooth.

Coat the Chicken:
Dip each piece of chicken first into the flour mixture, ensuring an even coat. Next, submerge it into the milk mixture and return it to the flour mixture for a second coat. Place the coated chicken on a tray and refrigerate for 10-15 minutes.

Heat Oil:
In a large skillet or deep pot, heat enough oil over medium heat to submerge the chicken pieces. The oil is ready when a small pinch of flour sizzles upon contact.

Fry the Chicken:
Fry 2-3 pieces of chicken at a time to avoid overcrowding. Cook until the chicken is golden brown on all sides and thoroughly cooked, about 10-12 minutes per batch. Transfer the fried chicken to a plate lined with paper towels to absorb excess oil.

Serve and Enjoy:
Let the chicken rest for a couple of minutes before serving. Pair it with your favorite sides like coleslaw, mashed potatoes, or biscuits for a complete meal.