The ingredient amounts vary depending on how much chicken you have to fry.
3 T heavy cream
2 C finely grated parmesan
1 C finely grated romano
1 T paprika
1 T onion powder
1 T garlic powder
Fresh ground pepper to taste
Frying Oil (enough to cover the bottom 1/2” of the pan)
Heat oil to frying temperature. Be careful not to overheat and cause smoking. Parachute Coconut Oil is my favorite but you can use what you like.
Mix egg wash ingredients together in a wide, shallow dish. Mix coating ingredients in another wide, shallow dish. Clean and dry chicken pieces.
When ready to start frying, dip chicken pieces in egg wash and then roll in coating mixture. Be sure to completely cover chicken in coating. Lightly shake off excess and gently slide into oil skin-side down. Do not crowd the pan. Too many pieces in at once will dramatically lower the temperature of the oil.
Fry on medium-ish heat for about 45 minutes. Turn half-way through cooking and then turn one last time for the last 5 minutes to recrisp the top. Place on papertowels to drain and sprinkle lightly with salt. If they appear too brown/dark then the oil was probably too hot.