Make delicious tasting fried chicken. Eat it both cold or when served warm. 
Perfect breading for golden brown Southern fried chicken, pork chops and catfish. 

Chicken coating:
2 cups flour
1/2 teaspoon Marjoram
1 tablespoon Morton’s kosher salt
½ teaspoon black Pepper
1 teaspoons celery salt
1 teaspoon onion powder
½ teaspoon granulated garlic
1 teaspoon Old Bay Seasoning
1/2 teaspoon paprika

Shake all ingredients in a plastic bag to mix (supermarket plastic shopping bags work good) place chicken in the bag and shake it until chicken is well coated. Place bag in refrigerator for 1 hour or longer to allow the flour and flavors to cling to the chicken pieces.

Heat about 1-½” deep cooking oil in a pan for 5 minutes using a medium low heat, drop a small pinch of flour in it. Heat is adjusted right when the flour barely sizzles. Using a higher heat will brown the coating too fast and even burn it.

Whip 3 eggs with 2 tablespoon milk, spread Panko bread crumbs on a plate, dip each floured chicken piece in the egg batter then place it on the bread crumbs and drag chicken while pressing down to coat it.

Turn oven on and preheat it to 275-F to 300-F

Fry chicken pieces in batches so they are not crowded in pan, Once golden brown turn over and fry the other side the same, about 5-6 minutes each side.

Place fried pieces on a baking pan and bake it for 25-30 minutes or longer until done. Do not exceed 300-F heat as chicken will over brown. Test meat for doneness with a fork or thermometer. 

Serve with salt and pepper shakers on the table.

Kikkoman Panko Bread Crumbs are made fresh from specially baked, crustless bread. With an oblong shape, Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer.