Prepare two shallow dishes: one with the eggs and milk whisked together, and the other with the flour, paprika, poultry seasoning, salt, and pepper mixed together.
Dip each chicken piece into the egg mixture, letting excess drip off, then dredge in the flour mixture until fully coated. Repeat for a double dredge to ensure an extra-crunchy coating.
Allow the coated chicken to rest for 15-30 minutes.
Heat 2-3 inches of oil in a large pot or Dutch oven to 325°F. Fry the chicken in batches for 15-18 minutes, until golden and crispy. Maintain oil temperature as best as possible.
Transfer the chicken to a wire rack and season with additional salt and pepper if desired.
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