In a large bowl whisk milk and egg together. Place the chicken on counter and cut into cubed bite sized pieces; trim any fat that you may see. Place the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes. In another large bowl combine the dry ingredients listed above and stir. In cast iron pot or sauce pan pur in oil so that its at least an inch deep on medium/high heat. Remove the chicken from refrigerator and place about 8 pieces in milk mixture and then into the flour mixture. Make sure all the chicken is coated with the slour and then place into the hot oil. Cook each side for at least 2-3 minutes or until golden brown. Make sure the chicken is no longer pink. Place the chicken on some paper towels to soak up any excess oil. Repear the same steps with the rest of the chicken.
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