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1.
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Pour buttermilk into a gallon sized zippered bag.
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Add the chicken pieces, and refrigerate for several hours.
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2.
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In a pie plate or shallow dish, prepare flour dredge by stirring together flour, salt and pepper; set aside.
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3.
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In another pie plate, prepare egg wash by beating eggs with milk; set aside.
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4.
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In still another pie plate, prepare breaded coating by stirring together Panko breadcrumbs, Italian seasoning, and parmesan cheese.
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5.
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When ready, take chicken out of buttermilk, and coat all sides in the flour mixture.
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Afterward, dredge all sides of the floured chicken through the egg wash. Then, coat all sides of the chicken with the Panko mixture.
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Set on a clean plate, and repeat with all of the pieces of chicken.
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6.
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Preheat the oven to 350 degrees F. 7.
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Place a metal cooling rack on a rimmed baking sheet and set aside.
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8.
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Pour oil into a large stockpot or Dutch oven, until it reaches a 1 inch depth up the sides of the pot.
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Heat oil to 350 degrees, as measured with a candy thermometer.
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9.
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Fry the chicken (in batches) for about 3 minutes per side, or until golden brown.
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I highly recommend setting a kitchen timer for this part.
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Once chicken has been fried on both sides, place it on the rack on the baking sheet.
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Allow the oil to return to 350 degrees in between batches and repeat with the remaining chicken.
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10.
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Tent chicken with foil, and bake in the oven for 35-60 minutes, depending on size of the pieces.
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Your basic Pick of the Chick generally takes about 35-40 minutes, while large chicken breasts can take as long as 60 minutes.
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Cut into the thickest part of the piece with a knife to see if it is done.
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Chicken will no longer be pink inside, and juices will run clear.
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11.
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Serve hot, or allow to cool completely before refrigerating.
