Chicken legs simmered in milk, then breaded and deep fried

Put the chicken legs in a pan; pour in 200 ml whole milk and 200 ml water.

Season with salt and pepper and add a couple of garlic cloves.

Bring to a gentle simmer, turning the heat down if it bubbles too hard, cover, and cook 20 minutes without letting it boil over.

Lift the lid, turn the chicken pieces over and cook 20 more minutes.

Set up a dredging station: beaten egg, panko, and flour mixed with black pepper, chili powder, garlic powder, smoked paprika, parsley and salt.

Turn off the heat, lift the chicken out and let it cool about three minutes.

Coat each leg in flour, then egg, letting the excess drip off, then panko, squeezing so it stays on; set on a tray.

Deep fry just for color, not more than a couple of minutes: about a minute, then another 30 seconds, until golden brown.

Variation: without a deep fryer, use a cast iron pan with an inch and a half of oil and turn the pieces.