Crush crackers into little pieces, but not so fine that they are dust. Mix together with all the seasonings and 1/8 cup flour and set aside.
Put eggs and milk into another container and whisk together until well combined.
Place 1 cup flour plus the rest of the dredge seasonings in another dish. Mix well.
Preheat the oil and butter over medium to medium-high heat.
Coat chicken chunks in flour, then egg wash, and then roll in the cracker mixture. When oil is hot, place chicken chunks in and let cook until brown on one side. Flip over and brown the other side and cook until all the way done. (We cut one or two in half to check after the first batch is done.)