Pat the chicken dry
Season the chicken
Set up flour or coating
Heat oil in a deep skillet or fryer
Dredge the chicken in the coating
Shake off excess coating
Place chicken carefully into the hot oil
Fry in batches
Turn pieces as needed
Cook until golden brown and fully cooked
Check that the internal temperature reaches 165°F
Remove chicken from the oil
Drain on a wire rack or paper towels
Let rest before serving