Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Step 5 Cook chicken: In a large skillet over medium heat, heat 1/2' to 1' oil until oil is hot but not smoking.Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Add flour and cook until golden and bubbling, 2 to 3 minutes. Cook chicken in hot oil until golden brown on both sides, about 10. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Add more flour and cornstarch as necessary, but add them in equal parts. Place chicken pieces, one at a time, in the bag, seal and shake to coat.

Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Next, dip chicken into buttermilk and turn to coat both sides. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.

Step 4 In a large skillet over medium heat, melt butter. Dredge chicken in flour mixture and evenly coat both sides.

Repeat until all chicken is coated in breading.

Step 3 Dredge each piece of chicken in milk then in flour mixture.

Roll the food around in the coating until the food is coated on all sides. Spread the coating in a shallow dish, such as a pie plate. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Heres how to dredge chicken or other food. Step 2 Set up dredging station: In one shallow bowl, whisk together milk and egg.Step 1 Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4' thick.

Dredge chicken breast