1 pile of chicken pieces (whatever pieces you fancy)
½ lbs all-purpose flour
1 handful each: garlic powder, onion powder, salt, and pepper
3-4 cups milk
Coating: Mix the flour and spices in a med bowl. Next to this, pour the milk into a bowl. Begin heating ¼ inch of oil in a frying pan (cast iron skillet preferred) on low heat for ~10 mins while you coat the chicken. While the oil is heating, rinse the chicken and pat dry and put in a bowl. Coat a piece of chicken in the flour mix. Then quickly dip both sides of the chicken in the milk. Coat again in the flour mixture. Set on separate plate without shaking the excess flour off the chicken. Do this to all pieces.
Cooking: With oil somewhat hot, place chicken pieces in frying pan. Adjust the heat so they cook at a “low sizzle”. Cook for 22 mins on each side (slightly less for white meat). After 44 mins, turn up the heat to med-high and begin turning chicken, placing the least crispy sections in the hot oil. Remove as the desired crispiness is reached to plate with several layers of paper towels.