Fill a large pot with 4-5 inches of oil. Heat the oil over medium heat.
Pat each chicken breast dry and cut them into 3 medium sized pieces so you have 6 pieces.
In a shallow dish, whisk together the flour, salt, paprika, and garlic powder. In a separate shallow dish, whisk together the eggs and milk until homogenous.
Dip each piece of chicken in the flour mixture before dredging the meat in the egg mixture and the flour mixture one more time. Ensure that each piece of chicken is thoroughly coated in the flour.
Gently place half of the chicken in the oil and fry for about 5 minutes per side, or until golden brown. Make sure that your chicken reaches an internal temperature of 165°F.
Repeat with the remaining chicken. Serve and enjoy!
Notes
If you do not have vegetable oil you can use canola or peanut oil instead. Mainly you just want to make sure you are using a high heat oil that will not affect the taste of the chicken too much.
This fried chicken is best served fresh, but can be stored in the fridge for up to 4 days in an airtight container. Reheat your chicken in the microwave until warm all the way through.
Cutting each chicken breast into 3 pieces makes them the perfect serving size and also helps the chicken cook all the way through by the time the chicken is golden brown and crispy.
This fried chicken is great served with mashed potatoes, steamed veggies, fries, etc.
It can also be used to make a great chicken sandwich.
Other spices you can use include dill, red pepper flakes, tabasco sauce, and onion powder.
Cooking chicken breast is much easier than cooking whole bone-in chicken but you can use this same method for cooking whole chicken pieces like legs or thighs. Just note that it takes a lot longer for those pieces to cook through when frying. It's going to take about 12-15 minutes of frying to cook a pieces of bone-in, skin-on chicken thigh. I recommend an instant read thermometer for checking the internal temperature of meat when frying for accuracy.