Chop chicken breasts into bite-size pieces and add to a gallon size ziploc bag with milk and egg. Shake to coat the chicken and then refrigerate for 1-3 hours.
Roll the chicken pieces in the flour mixture until fully coated. Heat oil (medium to high heat) until hot enough to fry. Fry each piece for 2-4 minutes.
You can fry multiple pieces at a time, but you will want to fry in batches so as not to crowd the pan. Strain and dry on a wire rack lined with paper towels.