In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs
on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg
mixture to coat, then dredge
in bread crumbs. Working in small batches, fry
for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain
well on paper towels.