Fill a large skillet almost half full with peanut oil.

Heat the oil to 350°F.

Season chicken pieces with salt and pepper.

In a shallow bowl, whisk together milk, eggs, and chili sauce.

Place flour in a separate bowl.

Dip each chicken piece in the milk mixture, ensuring it is fully coated.

Allow any excess milk mixture to drip off the chicken.

Dredge the chicken in flour, making sure the entire piece is coated.

Carefully place the chicken in the heated oil, starting with the dark meat (drumsticks and thighs).

Turn the chicken over occasionally to ensure even cooking and prevent burning.

Cook until the chicken is golden brown and the juices run clear when pierced with a fork.

Remove the chicken from the oil and place on a wire rack to drain excess oil.

Serve immediately with roasted garlic mashed potatoes or your favorite sides.