Pat chicken pieces dry and place in a large bowl. In another bowl, whisk together sour cream, milk, and 1 tsp salt. Toss chicken in this mixture and marinate for at least 30 minutes at room temperature (or up to 12 hr chilled).

Meanwhile, combine all breading ingredients in a shallow dish or container.

One hand for wet, one for dry: Shake excess marinade off each chicken piece, then thoroughly coat it in the breading mixture, pressing so crumbs adhere well.

Heat 1½–2 inches (≈4–5 cm) of vegetable oil (canola or neutral oil) in a deep skillet or pot to 350 °F (≈175 °C). Fry chicken in batches (do not crowd) for about 4–5 minutes, or until golden‑brown and cooked through (internal temperature 165 °F).

Transfer cooked pieces to a wire rack over paper towels to drain, and lightly season immediately with salt, if desired.

Serve hot with dipping sauces like ranch, honey mustard, BBQ, buffalo or sweet‑and‑sour.