6chicken breastslarge, cut into desired sizes for strips or nuggets
2cupsall purpose flour
If using a deep fryer, preheat to 350°f. If pan frying, layer 1" or more oil in large pan and heat on medium to medium high heat.
Combine egg and milk in a small mixing bowl and whisk until thoroughly blended.
In a medium mixing bowl, add the flour and all the seasonings, mix well. For lighter seasoned chicken, use the smaller amount, or the larger amount for more seasoned chicken.
Dip each piece of chicken first in the flour mixture, shaking off excess, then dipping into the milk mixture, and then back into the flour mixture, pressing piece into the flour on all sides to coat it well. Set each piece on a cookie sheet or cutting mat, until all chicken is coated.
Too cook in deep fryer: keep basket submerged and carefully lower one piece at a time, giving the basket a little jiggle to prevent sticking. Don't over crowd fryer to ensure even cooking. Cook for 4-8 minutes depending on chicken thickness - check the thickest piece of each batch with a digital thermometer, the center should reach 165°f. Lift basket up to remove cooked pieces with tongs onto a plate lined with paper towels.
To cook on stovetop: gently lower coated chicken pieces into hot oil. Cook for 2-3 minutes, then, using tongs, flip each piece over and cook for 3-6 more minutes depending on chicken thickness - check the thickest piece of each batch with a digital thermometer, the center should reach 165°f. Remove cooked pieces with clean tongs onto a plate lined with paper towels.
Keep warm by placing pieces on a cookie sheet in a warmed oven, until all pieces are cooked.
If you have any remaining coating mix, label a plastic freezer bag or container and freeze it for up to 3 months.If you are watching your fat intake, please note: Nutrition values below do not account for oil absorption of frying. Online sources are divided, but it seems like between 8-25% the weight of the food might be absorbed.