Start by rinsing your chicken pieces under cold water. Pat them very dry with paper towels. Dry skin helps the flour stick better. This ensures your crust does not fall off later.

Sprinkle your chicken pieces with salt and pepper. Do this on all sides. Make sure every piece is covered well. This builds the first layer of flavor deep in the meat.

Whisk the eggs and milk together in a bowl. Add a dash of hot sauce if you like a kick. This mixture helps the flour create a thick, crunchy shell.

In another bowl, mix the flour with the House Seasoning. Use a fork to blend it well. The garlic and pepper in the flour make the crust taste amazing.

Dip a piece of chicken into the egg wash. Let the extra liquid drip off. Then, roll it in the flour until it is fully covered. Shake off any excess flour gently.

Fill your skillet halfway with oil. Heat it to 350 degrees Fahrenheit. Use a thermometer to check the heat. Proper heat is the key to non-greasy chicken.

Carefully place the chicken pieces into the hot oil. Do not crowd the pan. Fry the dark meat first because it takes longer. Cook until the skin is dark golden brown.

Use a meat thermometer to check for doneness. The internal temperature should be 165 degrees Fahrenheit. This ensures the chicken is safe and juicy.

Place the fried chicken on a wire rack. Put paper towels underneath to catch the grease. Let the meat rest for five minutes before serving. This keeps the juices inside.