beat together the evaporated milk and eggs until well combined. Set aside.
Half-fill a large
heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).
Dip a chicken piece into the milk and egg mixture until completely coated
then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed
trapping in air so that it resembles a balloon
and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.
Carefully lower the coated chicken pieces into the hot oil
one at a time
using tongs. When all of the chicken pieces have been added
the oil should be just bubbling. Cook the chicken in the oil for 18-20 minutes
turning regularly
until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper.
To serve
divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup
