Begin by cutting the chicken into pieces (legs, thighs, wings, and breasts). Pat the pieces dry with paper towels to remove excess moisture, which helps the coating stick better.

In a shallow bowl, beat the two eggs and add 1/2 cup of evaporated milk, whisking to combine. This will serve as the wet mixture to coat the chicken.

In a separate large bowl, mix together the 2 cups of flour with the salt, black pepper, ground thyme, granulated garlic, and paprika. Make sure the spices are evenly distributed throughout the flour mixture.

Dip each piece of chicken first into the wet mixture, ensuring it is fully coated. Then, dredge the chicken in the seasoned flour mixture, pressing gently to ensure the flour sticks well. Shake off any excess flour.

In a large frying pan or deep fryer, heat the cooking oil over medium-high heat. If using a frying pan, you want enough oil to submerge about half of the chicken. To test the oil’s temperature, drop a small amount of flour into the oil. If it bubbles up immediately, the oil is ready.

Carefully add the coated chicken pieces into the hot oil. Fry the chicken in batches, avoiding overcrowding the pan. Fry for about 10-15 minutes per batch, turning the chicken occasionally to ensure an even golden-brown color on all sides. The chicken should be cooked through and reach an internal temperature of 165°F.

Once the chicken is golden brown and crispy, remove it from the oil and place it on a plate lined with paper towels to drain excess oil.

Serve the fried chicken hot with your favorite sides like mashed potatoes, coleslaw, or cornbread. Enjoy your delicious, crispy Dooky Chase fried chicken!