Mom's Fried Chicken

I only make this a couple of times a year because it's not the healthiest recipe in the world, but it is A.M.A.Z.I.N.G. Over the years my mom has perfected this recipe...I'm still working on it...but I'd like to think that my version is at least now in the same class as hers.

Ingredients
-4 chicken breasts
-2 C flour
-2 eggs
-1 C milk
-2 T cayenne pepper
-1 tsp salt and pepper
~1/4 C Canola oil
-1/2 tsp garlic salt
(you can add additional spices if you like, like season salt or poultry seasoning to the flour mixture)
(Note about the oil: The amount you use is going to depend on the size of your pan...you really don't need a lot. You want the height of the oil to be about half a centimeter. In other words, you don't want your chicken breasts to be submersed in oil, you just want the oil to reach half-way up the sides so that you're just browning one side at a time.)

Steps
1. In a small bowl, whisk milk, eggs, 1 tsp cayenne pepper, and 1/2 tsp pepper.
2. In a medium sized bowl, combine flour, 1.5 T cayenne pepper, 1/2 tsp salt, garlic salt, and 1/2 tsp pepper.

3. Heat oil in large skillet at medium-hot.
4. Once oil is very hot (you can test it by tossing a little mixture into the oil) you can batter your chicken and add to frying pan. To batter your chicken, dunk in the milk mixture then dredge thoroughly through the flour mixture. I actually press the flour mixture into the chicken to make sure it gets well coated.
5. Once chicken is battered, carefully add it to the pan. Cook for about 6 minutes, or until golden brown, then turn carefully (I recommend tongs) and cook another 6 minutes. Turn heat down to medium, flip chicken again and cook for 3 minutes; flip again and cook for 3 minutes (the point of this is to get the batter a darker golden brown and nice and crispy).

6. Once chicken is done, sprinkle salt on both sides and pat with paper towels. We served it with slaw (click link for recipe).