Fried Chicken

Gather the ingredients and set everything up before you start.

In a medium bowl, combine the milk and eggs. Whisk to blend well.
Next to that, set up a bowl with the flour, salt, and pepper.
Set up one pan and cooling rack on the end.
Put the other cooling rack and pan by the pot you will be cooking in.

Put the chicken pieces in the milk and egg mixture. As you lift them out, let the excess drip off.

Add the dipped chicken pieces to the seasoned flour and coat the pieces thoroughly. Set aside on the cooling rack.

Heat the oil in a deep, heavy skillet or dutch oven to 360 F (expect to keep it around 350 F once the chicken goes in).

Fry the chicken, a few pieces at a time, for about 5-10 minutes, until golden brown and cooked through. (*2)
Check one when you pull them out to see if they are 165 F. If not, return to the fryer for another few minutes.

Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil.

With a slotted spoon or spider, move the finished chicken pieces onto the other cooling rack. Let rest 5 minutes before serving or move the chicken all to a warm oven while you finish dinner.