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1
Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl.
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2
Add the milk, parsley, sage and garlic.
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3
Slice the onions into 1/8-inch-thick rings with a mandoline or knife.
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4
Separate the rings and add to the milk mixture.
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5
Add the chicken, turning to distribute the ingredients.
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6
Cover and refrigerate for 4 to 8 hours.
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7
In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper.
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8
Place a rack on a baking sheet.
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9
Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack.
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10
Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken.
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11
Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading.
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12
(You can re-dip a third time to add more onion, if you like.)
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13
Set the onion-coated chicken pieces on the rack.
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14
Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees.
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15
Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes.
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16
Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes.
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17
Drain on a paper-towel-lined plate.
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18
Season with salt.
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19
Photograph by Yunhee Kim
