Set a shallow setup with three bowls: one with the seasoned flour, one with the beaten eggs plus milk, and one with the crushed cornflakes mixed with parmesan if you’re using it.

Pat the chicken pieces dry. This helps the coating stick and the crust stay crisp.

Dredge each piece in the flour mixture, coating completely. Shake off the excess so you don’t have clumps.

Dip the floured pieces into the egg wash, letting the excess drip back into the bowl.

Roll the pieces in the cornflake mixture until evenly coated. Lightly press to help the crust cling.

Heat the oil in a heavy pot or deep skillet to about 350F (175C). If you don’t have a thermometer, drop in a small crumb—if it sizzles and rises to the top, you’re ready.

Fry the chicken in small batches to avoid overcrowding. Cook until the coating is golden brown and the chicken reaches an internal temperature of 165F (74C), about 3 to 4 minutes per batch.

Transfer the fried pieces to a rack or paper towels to drain excess oil. If you like extra crispiness, you can give them a quick second fry for 30 seconds.

Serve warm with your favorite dipping sauces such as honey mustard, ranch, or a spicy mayo. A squeeze of lemon over the top can brighten the flavors.