Vegetable Oil, for frying
1/2 cup milk
1/4 cup flour
1/4 cup freshly grated Parmesan Cheese
1 tsp. paprika
1/2 tsp. Oregano
1/4 tsp. dry mustard
2-1/2 lbs. Skinless, boneless chicken breasts, cut into 1-inch pieces

1) In a large frying pan or deep-fat fryer, heat 1-inch of oil to 350 degrees F.

2) Meanwhile, put milk in a bowl. In a paper bag, mix together flour Parmesan cheese, paprika, oregano and mustard.

3) First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in bag and shake to coat.

4) Fry chicken in hot oil in batches without crowding turning occasionally for about 5 minutes, until crisp and golden brown.

5) Drain on paper towels. Serve hot.