Mix all the dry ingredients together in a 9x13 dish. This will be your coating for the chicken.
In a large bowl mix together the two eggs and milk. beat until it looks like scrambled egg batter.
Pour enough oil so that the sides and bottom of will be covered when chicken is placed into the skillet. Heat the oil over medium heat.
While the oil is heating up, rinse the chicken with water and pat dry. Then dip into the milk and egg mixture, shaking off excess batter before rolling in the flour. Repeat dipping in Egg batter and flour one more time.
Test to see if oil is hot enough by sprinkling a few drops of water over the skillet. If it pops and sizzles then the oil is ready.
Using tongs place chicken in hot oil, turning ever few minutes to ensure even browning. Chicken is done when meat thermometer reads 165 degrees Fahrenheit or higher.