Beat eggs in a large bowl.

Add 2/3 cup milk and whisk to blend. Set aside

In a second large bowl, combine the flour, tomato soup mix, bicarbonate of soda, garlic salt, onion powder, sugar, parsley, oregano, salt, pepper, basil thyme and celery salt. Mix well.

Take a piece of chicken and dip it into the egg/milk mixture.

Then place it in the flour mixture move it around until it is well-coated with flour. Set this piece aside and repeat this process for the remaining chicken pieces.

Heat the oil in a large skillet until it shimmers but doesn't smoke, about 350°F.

Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat.

Fry for about 25 to 30 minutes, turning and flipping occasionally.

Remove the pieces from the skillet and drain the grease onto paper towel-covered plates.