° 1 chicken frying pan, cut into 8 pieces
°3 1/2 tsp seasoned salt
° 2 tsp freshly ground black pepper
°3 c butter
°3 c flour
°1/2 c starch
° 1 teaspoon garlic powder
° 1 tsp onion powder
° 1 teaspoon paprika
°3 large eggs
° 1 teaspoon hot sauce
° Fry oil preferably peanut oil
Seasoning chicken pieces on all sides with 1 tsp seasoned salt & 1/2 tsp black pepper. Place in a rectangular dish and cover with two and a half cups of milk. Head to the coat. Chills overnight, and turn around once.
30 minutes before frying: Remove chicken from milk, and discard marinade. Siftting flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder, & paprika to a bowl.
In a shallow bowl, whisk together eggs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup milk, as well as hot sauce.
Dip the chicken pieces in the flour, wash them with eggs, then brush them with flour again. Arrange it on a baking tray. Leave for 30 minutes, until it reaches room temperature and the bread is topped with the breadcrumbs.
For frying: Preheat oven to 200 degrees Fahrenheit. Set up a folded baking tray with an oven-safe baking rack. Sit far away.
Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F, carefully lower the chicken pieces into the oil. Fry dark meat and white meat separately.
Keeping oil temperature round 350 degrees F. Frying chicken in batches to cooking dark cut meat and white meat separately. Cook for 10-15 minutes per side. Flip carefully with tongs to avoid splattering.
Placing fried pieces on rack and leave them hot in oven among batches.
Resting for 10 min before serve.