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Place milk and egg together in a large bowl then set it aside
Combine brine ingredients in a large zip lock bag, mix well then add the chicken. Let it marinate for a maximum of 30 minutes, no more than that. Once done discard brine then place chicken it into the bowl of milk and egg mixture.
Heat enough shortening for deep frying in a pot, wok or a deep fryer. Oil temperature should be 180C.
Combine coating mix together in a large covered container. Place chicken into the container in small batches, Cover the container then shake to coat the chicken with the flour mixture.
Deep fry chicken in small batches for 10 minutes, do not over crowd otherwise the oil temperature would drop.
While chicken is frying, in a small bowl combine all gravy ingredients together, mix well then pour in a saucepan. Place in a stove-top over medium heat then simmer until sauce thickens, mix occasionally.