In one bowl, whisk together your eggs, the milk and the Worcestershire sauce. Add a spoonful or two of flour. You want a really smooth consistency but with a little bit of hold. (this will make dipping easier and keep it on the chicken). When adding the flour, I often start with just a bit and keep adding until I like how it looks and holds on the chicken.

In another bowl, combine the rest of your flour, pepper and the packet of ranch dressing or dip. If you want to add more seasonings, go right ahead.

In a large frying pan over medium high heat, place a lot of olive oil, you want it to come about halfway up the sides of your chicken. I think I used a little over a cup. You want to make sure that chicken is nearly covered on the sides.

Allow your olive oil to heat up at least 5 minutes. While this is happening, you can move onto the next step.

Take a piece of chicken and dip it into the egg mixture. Coat it really well, make sure all sides get some. Next, dredge it through your ranch/flour mixture, making sure of course, to cover all sides of the chicken.

Wait! Now I want you to repeat it one more time. Yes, same piece of chicken. Re-dip it into the egg mixture a little quicker this time (you don’t want all the flour to come off) and then dredge it back through the flour mixture again.

You are now ready to fry the chicken. Simply place the chicken into your frying pan. Fry the chicken until the outside is golden brown and crisp, about 10-12 minutes per side. Be sure and flip during the halfway point.

Serve with a side of homemade ranch dressing for a delicious meal!