In a large bowl, whisk together the flour and spices, until well combined. Pour half of the flour mixture into another bowl; set them both aside.
In a separate bowl, whisk together eggs and milk, until well combined; set aside.
Line up the three bowls. Dredge chicken pieces in flour mixture, dip into egg wash, then dredge again in flour mixture. Shake off excess.
In a deep heavy skillet or Dutch oven, heat about 3 inches of peanut oil to 325 degrees. (Do not fill the pan more than 1/2 full with oil.) Working in batches, cook chicken for 15-20 minutes, turning once with tongs, until chicken is golden brown and crispy. (The internal temperature should read 165 degrees when tested with a meat thermometer.)
Carefully remove chicken to a baking sheet lined with paper towels and a rack. Season with more salt if desired.