In a resealable container, whisk the flour, garlic salt, pepper, paprika and poultry seasoning. In a shallow bowl, beat the egg and milk until well combined. Dip the chicken pieces into the wet mixture in the shallow bowl, and then place them in the container with the dry ingredients. Place the lid on the container, and shake the container to coat the chicken evenly. Editor’s Tip: Repeat this process once more if you want the cooked chicken to have an extra-crispy breading. In a large skillet or Dutch oven, heat 1/4 inch of oil to 375°F. Fry the chicken, a few pieces at a time, until the chicken is golden brown and the juices run clear, 7 to 10 minutes on each side. Place the finished chicken on a paper plate lined with paper towels to drain excess oil. Editor’s Tip: Use a thermometer to get the most accurate reading of your oil’s temperature and chicken’s internal temperature. According to our deep-frying temperature chart, chicken should be cooked to an internal temperature of at least 165°.