Eggs, milk and flour are all the ingredients you need to create delicious, crunchy, double-breaded fried chicken. Double breading simply means repeating the steps of breading twice. Double breading can be a bit messy, but if done carefully and efficiently, you can avoid the majority of the mess. Double breading helps lock in the meat's moisture and avoids the loss of the coating during cooking.You can also substitute a different coating for the second layer of breading, such as cornflakes or panko bread crumbs, for added flavor and crunch.
Rinse the chicken breasts under cool water.
Place the chicken on a cutting board and remove any fat and skin with a sharp knife.
Crack four eggs into a large bowl. Add 2 cups milk and whisk with a fork to combine. Set aside.
Place 4 cups all-purpose flour into a large bowl or dish. Season the flour as you wish with salt, pepper and any other seasonings. This will be the main flavoring for your chicken.
Dip one piece of chicken into the egg mixture using tongs.
Remove the chicken from the egg mixture and place it directly into the seasoned flour. Use the tongs to flip the chicken in the flour, ensuring that all sides are coated.
Remove the chicken from the flour mixture and place it back into the egg milk mixture for the second dredging.
Remove the chicken from the egg mixture and dip it directly into the flour for the second breading.
Repeat the steps with each piece of chicken until all of the chicken is double breaded. After all pieces are double breaded, you can fry them in a pan of hot oil.