Italian Fried Chicken

I don't have eleven herbs and spices but my fried chicken is just as good (in my opinion) as the Colonel's. Fried chicken is one of my favorite things, but I'm a little picky about my chicken. Ok, I'm really picky. I don't like to eat chicken on a bone. I don't want to pick the meat off, I don't want anyone to do that. I prefer to buy boneless, skinless breast meat or tenders. So here I take some tenderized boneless, skinless breast and coat and fry them to crispy perfection.

1 lb boneless, skinless chicken breast, cut into strips
4 eggs, beaten
2 cups italian bread crumbs
4 tablespoons all-purpose flour
1 cup whole milk
salt and pepper
extra virgin olive oil
1/4 cup shaved parmesan cheese
1/4 cup freshly chopped parsley

Add about 1 inch of olive oil to a large, deep skillet. Preheat over medium heat. Lightly beat the eggs in a small casserole dish and stir in the milk. Add the bread crumbs and flour to another dish and season with salt and pepper. Cut and clean the chicken then soak it in the egg mixture. Dredge it in flour and add it to the hot oil. Cook it about 3-4 minutes on each side until it is crispy and cooked through. Repeat until all the chicken is cooked! Plate it on your favorite serving dish and sprinkle the cheese and parsley over top the hot chicken.