Arrange chicken on a baking sheet, season well with salt and place in the fridge - uncovered - for one hour.
In one large bowl, whisk together eggs and milk, set aside.
In a separate large bowl, whisk together dry ingredients until well combined. Lightly dredge all rested chicken in flour mixture, shaking excess flour mixture back into the bowl.
Measure about 1 Tbsp (15 ml) of milk/egg mixture into the dry ingredients. Use your fingers to work the moisture in to the dry mixture, creating some small lumps throughout.
One piece at a time, dip chicken into egg mixture, and then into flour mixture. Press flour mixture firmly against the chicken to adhere, arrange on a baking sheet. Once all chicken has been dipped and coated, allow to rest for 15 minutes.
Heat oil 325 F (165 C) You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
Once oil reaches temperature, fry chicken in batches until nicely browned and crispy. This should take between 10-14 minutes, depending on the size/type of chicken pieces. Allow oil to come back up to temperature between batches.
Transfer cooked chicken to a plate or pan lined with paper towels, to soak up excess oil.