(Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. Repeat so that each piece of chicken is double-coated. Dip each piece of chicken in egg mixture, then roll in flour mixture. Whisk together egg and milk in a small bowl. Carefully place coated chicken thighs in oil in small batches and fry for 12-15 minutes until golden and crisp. Heat the oil for frying on medium-high heat. Combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a large bowl. Repeat step 4 until all the boneless chicken thigh pieces are coated. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
The breading should be rough and shaggy and not neat and even. Place the pieces, two at a time, in flour, egg, flour, egg and flour, pressing each time to coat. In a medium bowl beat eggs, milk and hot sauce. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. In a large bowl, whisk flour, salt, pepper, garlic powder and paprika. Set up your breading station: in separate bowls put flour beaten eggs and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Add in garlic butter and stir until fragrant then scoop to cover the chicken with it (Optional step). Fry for another 5-7 minutes or until cooked through. Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces. Pan fry on medium heat for 5-7 minutes without moving them then turn the chicken breasts to the other side. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours. Season with salt and pepper and place in a nonreactive bowl. Step 2 Set up dredging station: In one shallow bowl, whisk together milk. In a third shallow dish or pie pan, stir together the crispbread crumbs and Parmesan. In a separate shallow dish or pie pan, whisk together the buttermilk and hot sauce. Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Step 1 Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4' thick. In a shallow dish or pie pan, whisk together the flour, parsley, oregano, pepper and cayenne.
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