Batter Fried Chicken
2 cans evaporated milk 12 ounces each
2 packets reduced-sodium brown gravy mix .87 ounce each, divided
1 whole chicken cut into 10 pieces
vegetable oil for deep-frying
2 cups flour divided
2/3 cup all-purpose baking and pancake mix
cracked black pepper
1 teaspoon salt
1 3/4 cups sparkling water
In a large baking dish, whisk together milk and 1 packet gravy mix. Add chicken to dish, turning to coat. Cover with plastic and refrigerate overnight.
Pour enough oil into a large heavy-bottomed pot to come halfway up the sides. Place over medium heat and bring to 325°F, using a cooking thermometer to measure.
Meanwhile, in a large bowl, whisk together 1 cup four, baking mix, remaining packet of gravy mix, black pepper to taste, and seltzer.
Spread remaining 1 cup four in a shallow baking dish or pie plate. Remove chicken from marinade and pat dry. Add chicken pieces to dish with four one at a time, tossing gently to coat and shaking to remove excess.
Set a wire rack over a rimmed baking sheet. Working in batches (so as to not crowd pan), dip one piece at a time into batter and gently slide into hot oil. Fry for about 15 minutes, or until chicken is deep golden brown and cooked through. Drain chicken on rack on baking sheet. Chicken is ready to serve once it is cool enough to handle.