Southern Fried Chicken and Potato Salad

Ingredients

• 1 (3-pound) fryer chicken, cut into 8 pieces
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 2 eggs, beaten
• 1/2 cup evaporated milk
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon ground thyme
• 1/2 teaspoon granulated garlic
• 1 quart oil, for frying
• 4 medium white potatoes
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 hard-boiled eggs, peeled and chopped
• 1 cup chopped celery
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill pickles
• 1 tablespoon yellow mustard
• 1/2 cup mayonnaise
• 1 large leaf lettuce, for serving

Method

1. Make the fried chicken: Season the chicken pieces well with salt and pepper. Set aside.
2. In a medium bowl, mix the eggs, milk and water. Pour the mixture over the chicken and let sit for 5 minutes.
3. In a heavy paper bag, mix the flour, paprika, ground thyme and granulated garlic. Place chicken in bag with flour mixture. Shake until the chicken is well-coated.
4. In a deep-fryer or heavy-bottomed pot, heat the oil to 350 F.
5. Carefully place the chicken pieces in the hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes; wings about 10 to 15 minutes. Drain chicken on paper towels.
6. Make the potato salad: Bring a large pot of water to a boil.
7. Boil the potatoes, with their skins on, until easily pierced with a fork. Drain and let the potatoes cool.
8. Peel and cut the cooled potatoes into small pieces. Season potatoes with salt and white pepper. Add all other ingredients and mix well. Chill for about half and hour. Serve on the lettuce leaf.