my best fried chicken on record

so, fried chicken. always good, less often spectacular. sometimes really gross. if there's one thing i can't stand (and there are many such things) it's soggy, greasy, or flavorless fried chicken. this has been the foremost reason that i don't make fried chicken that often, although the result tends to be 'okay' it has not been much to write home about. well, no more. i have come across a method which produces crispy, flavorful chicken that is neither greasy, soggy, nor dry. we start with 8 boneless, skinless chicken thighs. combine one egg, 1/4 cup evaporated milk, and one teaspoon dijon mustard. pat the chicken dry and put in a bowl or plastic bag with the egg mixture. mix 1/2 cup all purpose flour with 1/2 cup whole wheat flour season with garlic salt, black pepper, rubbed sage, paprika, and parsley flakes. don't be afraid of the seasonings either, remember this is the seasoning for the whole batch. put the flour mixture into a shallow dish, and dredge each piece carefully patting flour into all the nooks and crannies, then place them on a tray to rest for a minute. heat about 1/2 cup canola oil in a non stick pan (get your nose out of the air and go with me on this one, please) to a medium high heat. pre heat oven to 350, and prep a baking pan with some slightly crumpled heavy duty foil. the purpose of the foil is to create ridges and pockets, to allow the chicken to drain as it finishes in the oven. if you want to mess around cleaning grease and bits of breading off of a cooling rack you could rig something up with a cooling rack in a roasting pan, i leave it to you. now check your chicken, there are probably spots where the egg has soaked through the flour layer leaving sort of soggy places, gently pat a bit more flour on any such soggy spots you come across, with out knocking the flour off the rest of the piece, it's not necessary to re dredge the whole lot. now fry in small batches until brown on both sides (about 3 minutes per side) removing to the foil lined pan. be sure you don't crowd the pan, the pieces of chicken should not touch, and should be surrounded completely by oil. bake at 350 uncovered for about 30 mins to finish the cooking and drain the oil from the breading. even if you have a method of making fried chicken that you love, i encourage you to try this, there's something different and very tasty about the result, maybe from the evap. or maybe from the mustard, either way it's delicious.