Fried Parmesan Chicken

1. Pour buttermilk into a gallon sized zippered bag. Add the chicken pieces, and refrigerate for several hours.
2. In a pie plate or shallow dish, prepare flour dredge by stirring together flour, salt and pepper; set aside.
3. In another pie plate, prepare egg wash by beating eggs with milk; set aside.
4. In still another pie plate, prepare breaded coating by stirring together Panko breadcrumbs, Italian seasoning, and parmesan cheese.
5. When ready, take chicken out of buttermilk, and coat all sides in the flour mixture. Afterward, dredge all sides of the floured chicken through the egg wash. Then, coat all sides of the chicken with the Panko mixture. Set on a clean plate, and repeat with all of the pieces of chicken.
6. Preheat the oven to 350 degrees F.
7. Place a metal cooling rack on a rimmed baking sheet and set aside.
8. Pour oil into a large stockpot or Dutch oven, until it reaches a 1 inch depth up the sides of the pot. Heat oil to 350 degrees, as measured with a candy thermometer.
9. Fry the chicken (in batches) for about 3 minutes per side, or until golden brown. I highly recommend setting a kitchen timer for this part. Once chicken has been fried on both sides, place it on the rack on the baking sheet. Allow the oil to return to 350 degrees in between batches and repeat with the remaining chicken.
10. Tent chicken with foil, and bake in the oven for 35-60 minutes, depending on size of the pieces. Your basic “Pick of the Chick” generally takes about 35-40 minutes, while large chicken breasts can take as long as 60 minutes. Cut into the thickest part of the piece with a knife to see if it is done. Chicken will no longer be pink inside, and juices will run clear.
11. Serve hot, or allow to cool completely before refrigerating.