Fried chicken in breadcrumbs with onion rings

Ingredients:

• 4 bone-in, skin-on chicken breasts (about 220g each)
• 2 large eggs
• 2 tbsp paprika
• 1.5 tsp cayenne pepper
• 3 cups of milk
• 1 cup torn fresh parsley
• 0.5 cup torn fresh sage
• 1 head of garlic, cut in half horizontally, cloves separated
• 2 medium onions
• 3 cups of flour
• Vegetable oil, for deep-frying

Preparation:

1. In a large glass bowl, whisk the eggs with 1 tablespoon of paprika, 1 teaspoon of cayenne pepper, and 4 teaspoons of salt. Add the milk, parsley, sage, and garlic.
2. Using a mandoline or a knife, slice the onion into 0.3 cm thick rounds. Separate into rings and place them in the milk mixture. Add the chicken, turning to coat. Cover and refrigerate for 4-8 hours.
3. In a shallow baking dish, combine flour, the remaining 1 tablespoon paprika, 1/2 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Place a rack on the baking sheet.
4. Remove each chicken piece from the milk mixture, coat it in the flour mixture, and place it on the wire rack. Once you've coated the entire chicken, dip it again in the milk mixture and press some of the onion and herbs onto the chicken. Then, pressing the onion onto the chicken to hold it together, dredge the chicken again in the flour mixture, pressing firmly so that the onion is incorporated into the coating. You can re-dip a third time to add more onion if desired. Place the coated chicken pieces on the wire rack.
5. Heat about 2 cm of vegetable oil in a deep fryer or a large, deep skillet over medium heat until the temperature reaches 190°C (355°F) on a deep-fry thermometer. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes.
6. Flip with tongs and cook until golden brown on the other side, or until a thermometer inserted into the thickest part of the meat registers 160°F (71°C), about 8 minutes. Transfer the pieces to a plate lined with paper towels. Season with salt.