- 2 large eggs
- 1/2 cup milk
- 1 cup cornmeal
- 2 tablespoons Italian seasoning
- 1/4 cup Parmesan
- 2 each chicken legs, thighs, and wings leftover from Chicken Scaloppine recipe
- Kosher salt and freshly ground black pepper
- 2 cups canola oil, for frying
Preheat the oven to 350 degrees F.
Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate.
In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve.