Wash all the chicken. Set aside for a lil bit.

Get your oil in whatever skillet or pan you fry chicken in and out it on about medium high heat.

In a large bowl blend together the flour, salt, garlic powder, pepper, and parsley. You can taste it to see if it needs more or less seasoning. I just eyeball it.

Put your milk in a pie dish or whatever you choose to use. Put the chicken in the flour mixture and coat well shaking of any extra flour. Dip in the milk, then back into the flour being sure to kind of squeeze while coating. Continue until all chicken is coated.

By the time you are done with the chicken, the oil should be ready. You can test it by putting a little bit of the flour in. If it doesn't bubble a little is not ready if it bubbles too quick is too hot. Temperature is very important when frying chicken.

Place chicken in skillet being sure not to crowd it, it will not cook right if you do. Let fry until blood comes out then flip. Some pieces won't do that, it's ok as long as it's golden you can flip it. Fry in that side a while longer and do again if need be.

When the chicken stops hissing as much in the oil it should be done. There is a carry over cook time so if your worried is not cooked through, trust me it is. Do not over cook it, no one likes dry chicken. Don't under cook it you don't want to kill anyone.

It's really not hard to make just play with it until you get it right. Serve with your favorite sides and enjoy!