Rinse your chicken under cold water to wash and dry well. (Washing can be skipped if you prefer) Trim the chicken thighs if excess fat and skin and cut thighs into equal size halves. Pound thin, if needed

Season chicken in a bowl with 1 TBS of each dry seasoning, except the parsley and toss to evenly coat each chicken piece.

Add milk to create a bath for the chicken. Cover with Saran wrap and let it soak for 30 mins in the refrigerator. Remove chicken from the refrigerator.

Pour enough cooking oil into a medium stock pot to cover chicken for a deep fry. Heat until hot. To test if the oil is ready, you can place a wooden spoon into the oil, if you see rolling bubbles come off the spoon, the oil is hot enough to fry.

While waiting for the oil to heat up, mix the remaining dry ingredients in a large bowl to make the panko breading

In a separate bowl, mix the eggs and remaining 1/4 milk for dredging.

Take the chicken pieces directly from the bath and dredge, first, into the eggs mix, then into the panko mix to coat make sure to coat both sides well and add it right into the oil to fry.

Repeat a few pieces of chicken at a time, but make sure not to crowd the pot. Cook chicken until golden brown and crispy on both sides. Approximately 7 minutes.

Remove cooked chicken from oil and place on a rack, over paper towels,to drain any residual oil while you cook remaining chicken.

Once all the chicken is cooked, garnish with some chopped parsley and enjoy!