Onion-Ringed Fried Chicken

Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne, and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage, and garlic.

Slice the onions into 1/8 inch rings. Separate the rings and add to the milk mixture. Add the chicken; turning to distribute the ingredients. Cover and refrigerate 4 to 8 hours.

In a shallow baking dish, mix the floud, the remaining 1 tablespoon paprika and 1/2 teaspoon of cayenne, 2 teaspoons salt, and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs into the chicken. Then, pressing the onions onto the chicken and holding them in place, roll the chicken in the flour mixture again making the onions part of the breading. Set the onion-coated pieces on the rack.

Heat about 3/4 inch vegetable oil in a large deep skillet over medium high heat until it registers 375°. Add the chicken and fry, adjusting the heat as needed until the chicken is golden all over and it registers 160° internally (about 8 minutes more). Drain on a paper towel covered plate and sprinkle with salt.