1. Set out two shallow dishes – one with the beaten eggs and milk whisked together, the other with the flour, paprika, poultry seasoning, salt and pepper mixed up.
2. Dip each piece of chicken first into the egg mixture, letting any excess drip off. Then dredge it through the seasoned flour, making sure it’s fully coated on all sides. Repeat the double-dredging process one more time to build up an extra crunchy coating. Let the battered chicken rest for 15-30 minutes before frying.
3. Pour 2-3 inches of oil into a large pot or Dutch oven and heat to 325°F. Carefully add the battered chicken pieces in a single layer and fry for 15-18 minutes until crazy crispy and golden brown on the outside and cooked through on the inside. Try to maintain the oil temperature as best you can.
4. Transfer the hot and crispy fried chicken to a wire rack. Season immediately with extra salt and pepper if desired. Serve it up hot for the ultimate crispy, crunchy experience!
Let me know if you need any other details to really make this Southern fried chicken blog post authentic, descriptive and mouth-wateringly delicious!
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