Follow these simple steps to create your Chicken Fried Mississippi Potato Logs:

1. Prepare Potatoes: Wash and peel the russet potatoes. Cut them into log-shaped pieces, about 3-4 inches long and 1 inch thick.
2. Boil Potatoes: Place the potato logs in a pot of salted water and boil for 10-12 minutes until they are just tender but not fully cooked. Drain and let them cool slightly.
3. Set Up Breading Station: In three separate bowls, prepare the flour, beaten eggs mixed with milk, and breadcrumbs seasoned with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
4. Bread the Logs: Take each potato log and coat it in flour first, shaking off excess. Then dip it into the egg mixture, allowing the excess to drip off. Finally, roll it in the breadcrumb mixture until fully coated.
5. Heat Oil: In a large skillet, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C). You can check if the oil is ready by dropping in a small piece of bread; it should sizzle and brown quickly.
6. Fry the Logs: Carefully place the breaded potato logs into the hot oil in batches. Fry for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
7. Drain Excess Oil: Once cooked, remove the potato logs from the oil and place them on a plate lined with paper towels to absorb excess oil.
8. Keep Warm: If making in batches, keep the cooked logs warm in a low oven (around 200°F or 93°C) while you finish frying the remaining logs.