Marinate the chicken: In a large container, combine all the ingredients for the marinade, mix well, add chicken, cover tightly, and place in the fridge for 8 hours or overnight.
One hour before frying, take the pieces out of the fridge, pat dry thoroughly, and let come up to room temperature. Preheat your oven to 350 degrees.
Create dredging stations: in one bowl, whisk the eggs and milk; in another bowl, mix your cornmeal with flour, granulated garlic, and salt.
Pour your oil into a deep pot with a thermometer attached, add your cilantro, and allow it to come up to temperature over medium-high heat. Once it’s reached 375 degrees, remove the cilantro and set aside on a paper towel.
Meanwhile, coat the chicken pieces in the egg mixture and then dredge in the breadcrumbs. Repeat once for an extra thick coating.
Fry 2–4 pieces of chicken at a time and cook for 5–7 minutes (turning halfway) until the coating is golden brown. Transfer the chicken to a wire rack placed over a sheet pan and bake in the oven for about 5–10 minutes or until the chicken reads 165 degrees on the thermometer.*