Fried chicken in breadcrumbs

Ingredients:

• 1.3 kg chicken pieces with bones and skin (cut the breasts in half crosswise)
• 5 tbsp. vegetable oil
• 2 cups of wheat flour
• 1/4 cup corn flour
• 2 tablespoons cornstarch
• 1 teaspoon ground dried thyme
• 4 large eggs
• 1/4 cup milk

Preparation:

1. Pour 2.5 cm of vegetable oil into a large cast-iron skillet. Heat over medium heat until a deep-fry thermometer reads 175°C.
2. Meanwhile, in a large bowl, combine the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt, and 2 teaspoons black pepper. In another bowl, beat the eggs with the milk. Sprinkle the chicken with salt and black pepper. Dredge each chicken piece in the flour mixture, then dip it in the egg mixture, letting any excess drip back into the bowl. Return the chicken to the flour mixture and dredge again to coat completely. Transfer to a large plate or baking sheet.
3. Carefully place about half of the chicken in the hot oil (don't crowd the pan). The oil temperature will drop; adjust the heat as needed to maintain a constant temperature of 350°F (175°C). Cook the chicken, without turning, until golden brown, about 2 minutes.
4. Flip the chicken pieces and continue cooking, turning occasionally, until the chicken is browned and crispy and an instant-read thermometer inserted into the breast registers 160°F (71°C) or 175°F (77°C) for the thighs, 13 to 16 minutes. Using tongs, transfer the chicken pieces to a wire rack set on a baking sheet; sprinkle with salt. Return the oil to 350°F (175°C) before cooking the next batch of chicken.