For the Cajun Seasoning:

• Combine all of the ingredients above, and mix until fully incorporated.

• Pound the chicken breasts or thighs with a meat mallet, into 1/8 - 1/4 inch thickness.
• To make the dipping batter, whisk eggs and milk together in a large bowl until frothy.  Add the remaining batter ingredients and whisk until blended and smooth.  Let stand for 15 minutes.  Meanwhile, mix the breading ingredients together in a shallow baking dish (a 13 x 9-inch one is perfect).
• Working with one piece of chicken at a time, dip first in the batter, letting any excess drip back into the bowl, then roll in the breading, coating it well on both sides.  Transfer to a tray, and continue until all the pieces are coated.
• Heat a large frypan (I suggest using a cast iron pan if you have one) with 1-inch of oil over medium heat until the oil is hot but not smoking.  Gently slide the chicken into the hot oil.  Cook only a few pieces at a time- do not overcrowd the pan.
• Cook the chicken, turning only once, until golden and cooked all the way through, 3-4 minutes per side for boneless breasts and 4-5 minutes per side for boneless thighs.  Dark meat takes longer to cook.
• Transfer to a paper towel-lined tray to absorb any access oil.  Serve and Enjoy!