• Add chicken pieces to eggnog, cover and refrigerate overnight.
• Then, mix the pumpkin pie spice, breadcrumbs, flour, and bouillon.
• Coat the chicken in the crumb mixture, one piece at a time.
• Let it rest after coating so that it sticks.
• Then, carefully put the chicken pieces in the hot oil. Fry until golden brown.
• Drain on paper towels and serve hot.