In a shallow dish, whisk together flour, bread crumbs, Parmesan and garlic salt. In a medium-size bowl, whisk together eggs, milk and salt.
Dip each piece of chicken into the egg mixture, shaking off excess. Roll in flour mixture and place on a baking sheet fitted with wire rack. Refrigerate while heating oil.
Place oil in a large lidded heavy-bottom skillet. Heat oil to 365 degrees F over medium-high heat. Add chicken, skin-side down. Fry, covered, about 22 minutes, turning every 4 minutes, or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to paper towels.