In a medium-sized bowl, beat together eggs and evaporated milk. Add salt, pepper, garlic and onion. Set aside.
Sprinkle chicken pieces with salt and pepper. Place flour in a plastic bag.
Dip the chicken portions one at a time into the egg and milk mixture, then dip them into the plastic bag of flour. Shake the bag so that the flour coats each piece of chicken thoroughly.
In a large, heavy-based frying pan, heat oil over a medium heat.
Place chicken pieces in pan and fry, turning over after about five minutes. Let the chicken fry for a further 15 minutes, or until it is cooked through and the juices run clear. Serve with Potato salad