1 Rinse the chicken items then pat them dry.
2 Whisk milk and eggs along.
3 Combine flour, salt and pepper during a resealable plastic bag.
4 Dip a chicken piece within the milk then let the surplus drip off.
5 Drop the chicken within the plastic bag then shake to coat it within the flour.
6 Remove the chicken and put aside on a coated plate.
7 Repeat steps four to six with the remaining chicken items.
8 Heat oil during a skillet.
9 Fry the chicken in batches for around ten minutes per facet (breasts could cook somewhat quicker).
10 Remove cooked chicken from the skillet and put aside on paper towels to empty off excess oil.
