In a large mixing bowl, whisk together the 2 cups 白脱牛奶, 1 tbsp 辣酱 如 Frank's RedHot (if using), and 1 tsp 粗盐. Add the 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). The longer the soak, the more tender and flavorful the 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切.

In a large shallow baking dish or Ziploc bag, whisk together the 2 cups 通用面粉, ¼ cup 玉米淀粉, 1 tsp 粗盐, 2 tsp 黑胡椒 现磨, 2 tsp 蒜粉, 2 tsp 洋葱粉, 1 ½ tsp 烟熏红辣椒粉, 1 tsp 辣椒粉 减至 1/2 tsp 来降低辣度, and 1 tsp 干百里香 until evenly combined.

Remove the 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切 from the 2 cups 白脱牛奶, letting any excess drip off but do NOT shake it dry — you want some moisture for the coating to cling to. Dredge each piece in the seasoned 2 cups 通用面粉, pressing firmly so the 2 cups 通用面粉 adheres. Dip it back into the leftover 2 cups 白脱牛奶 briefly, then dredge in the 2 cups 通用面粉 a second time, pressing firmly again.

Place the coated 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切 on a wire rack set over a baking sheet. Let them rest uncovered for 15–20 minutes.

Pour the 4 cups 植物油或花生油 — 足以填满锅 3 英寸深 into a large Dutch oven or heavy-bottomed pot until it is about 3 inches deep. Heat over medium-high heat until the 4 cups 植物油或花生油 — 足以填满锅 3 英寸深 reaches 350°F on a meat thermometer.

Working in batches of 3–4 pieces (do not crowd the pot), carefully lower the 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切 into the hot 4 cups 植物油或花生油 — 足以填满锅 3 英寸深 using tongs. Fry dark meat pieces (thighs, drumsticks) for 13–15 minutes, and breast pieces for 12–14 minutes, turning occasionally, until deep golden brown. Between batches, let the 4 cups 植物油或花生油 — 足以填满锅 3 英寸深 return to 350°F before adding the next batch.

The 3 lb 带骨、带皮的鸡肉块 鸡腿、鸡腿肉和/或鸡胸肉 — 鸡胸肉横向对半切 is done when the crust is deep golden brown and an instant-read meat thermometer inserted into the thickest part (not touching bone) reads 165°F. Transfer to a clean wire rack set over a baking sheet — never to paper towels directly, as this traps steam and softens the crust. Let rest for 5 minutes before serving.