Combine and stir milk and vinegar. Place in container. Add the chicken to marinate 3 to 4 hours before cooking or overnight.
Heat up your pan then then add enough oil to cover chicken.
Put flour and seasonings in the ziploc bag. Shake the bag. Place the marinated chicken into the bag of flour, 2 to 3 pieces at a time. Make sure to shake off as much marinate before dreading the chicken with the flour mixture. Close the ziploc bag tight then shake shake shake to coat the chicken evenly.
Once the oil is hot, carefully place the chicken pcs into the hot oil. Skin side down first. Fry 3 to 4 pcs at a time, depending on how wide the bottom of your pan is. Keep the heat to medium.
Get two sheets of foil and carefully form it on top of the pan to cover. Scrunch up the sides to keep it slightly tight. Fry the chicken for 10-12 minutes, depending on how big the pieces are. Fry 'em up in batches.
Carefully remove the foil, flip the chicken to cook the other side.
Continue cooking until golden brown or check with a meat thermometer, Once it registers 180° then it's good. Actually, 160° is recommended but I try to wait until it's 180°. Place the fried chicken pcs into a paper-towel lined plate or strainer w/ bowl underneath to catch excess grease.
