Step 1

In a large bowl whisk together the milk, eggs and 1 1/2 teaspoons of salt. Add the chicken to the milk and allow to sit for a few minutes (you can also place in the refrigerator for a couple hours if prepping ahead of time).

Step 2

Place 1 to 2 inches of canola or peanut oil into a large skillet. Heat the oil over medium high heat and place a thermometer to get it to 350ºF.

Step 3

In a large bowl or casserole dish, whisk together the flour, powdered sugar, 1 1/2 teaspoons salt, paprika and pepper.

Step 4

Working in small batches, add 1/4 of the chicken from the milk mixture into the flour (try to drip the excess liquid from the chicken before putting in the flour. Move the chicken with tongs to coat with the flour.

Step 5

Place the chicken pieces in oil once it is hot enough. Monitor the temperature and turn the heat down if it goes above 350ºF so it doesn't burn. Cook for 4 minutes or until the crust is golden brown and the internal temperature reaches 160ºF.

Step 6

Remove from the oil with a slotted spoon and place on a baking sheet lined with a cooling rack. Place in a preheated oven (I keep it around 175ºF) while repeating the other batches.

Step 7

Serve chicken while hot. Dip in your favorite sauce. Store leftovers in a covered container. Reheat in the oven to retain the crisp.