Set out two shallow dishes. In one, whisk together the eggs and milk. In the second, mix the flour, paprika, poultry seasoning, salt, and pepper. This classic combo brings warmth, depth, and that signature Southern flavor.

Dip each chicken piece into the egg mixture, letting the excess drip off. Then dredge it through the seasoned flour, pressing gently to ensure it sticks. For extra crunch, repeat the dredging process a second time—egg mixture, then flour again.

After coating, let the battered chicken rest on a wire rack or tray for 15–30 minutes. This allows the coating to adhere and dry slightly, reducing the risk of it falling off during frying.

Pour 2–3 inches of oil into a Dutch oven or large pot. Heat the oil to 325°F (163°C). Use a thermometer to maintain a steady temperature—this is crucial for even cooking and a golden crust.

Carefully add chicken pieces in a single layer. Don’t overcrowd the pot—work in batches if needed. Fry each piece for 15–18 minutes, turning occasionally, until deeply golden and crisp. Internal temperature should reach 165°F (74°C).

Use tongs to transfer the chicken to a wire rack. Let it drain and cool slightly. If desired, season with a pinch of salt or pepper while it’s still hot.