Pat chicken dry
Season chicken
Set up a breading station with flour, beaten eggs, and seasoned breadcrumbs or flour
Dredge chicken in flour
Dip chicken in egg
Coat chicken again in flour or breadcrumbs
Heat oil in a deep pot or fryer to 350°F to 375°F
Carefully lower chicken into the hot oil
Fry in batches without overcrowding
Turn pieces as needed for even browning
Fry until golden brown and cooked through
Check internal temperature reaches 165°F
Remove chicken and drain on a wire rack or paper towels
Let rest a few minutes before serving