Italian Fried Chicken 1 1/2 c. flour 1 1/2 tsp. paprika 1 env. tomato soup 4 TBSP dry Italian seasoning 1 1/2 tsp. season all salt Beat 1 or 2 eggs. Add an equal quantity of milk & beat till well mixed. Dip chicken pieces into egg/milk mixture, then dredge in flour mixture till well coated. Deep fry at 275-290 degrees till golden brown. If you like a really thick coating, you can dip the coated chicken back into the egg/milk mixture a second time, then dredge it again in the flour mixture. Leftover mixture can be stored in the freezer and used later.