Chicken Fries

My parents owned an Italian restaurant when I was growing up, and one of their most popular dishes wasn't Italian at all---Fried Chicken, or as it appeared on the menu---Chicken Fries. We were going to have a picnic Sunday night, and that seemed like a good thing to cook. I bought leg and breast quarters and cut them into two or three pieces each, depending on the size. Chickens are so big these days. I washed the pieces in cold water and dried them on paper towels. I think the Italian influence comes in using bread crumbs as the coating. First I dipped each piece in flour flavored with salt and pepper, then in two eggs beaten with about two T. of milk, and then in the breadcrumbs. I always use plain breadcrumbs, and not the ones with Italian seasoning. I got out my large frying pan and poured about one inch of olive oil into it ( Vegetable oil would be okay) and heated it on high heat. When the oil would sizzle, I put about half of my pieces into the pan. The pieces shouldn't touch. I cooked them on both sides until they were light brown, perhaps about 5-10 minutes. Reduce the heat to medium if you think the chicken is cooking too fast. When the pieces were well-colored, I took them out and placed them on paper towels to absorb some of the oil. Then I put them on baking racks on cookie sheets. The final step is to bake the chicken in a 375 degree oven for about 20 minutes, depending on the size of your pieces. I cut into a couple of pieces to make sure they were cooked, because there's nothing worse than bloody chicken. I left the legs in the oven about 5 minutes longer. When I took the chicken out of the oven, the bottom sides were a little oily, so I blotted them on paper towels once more and sprinkled them with salt.