Pat chicken dry
Season chicken with salt, pepper, and desired spices
Prepare flour dredge (optional): flour + salt + pepper + spices
Prepare egg wash: beaten eggs (optional)
Prepare breadcrumb or batter coating (optional): breadcrumbs or flour mixture
Heat oil in a deep skillet or pot to 170–180°C (340–360°F)
Use enough oil for at least halfway to fully submerge chicken
Dredge chicken in flour, then egg wash (optional), then coat with breadcrumbs or batter (optional)
Carefully place chicken in oil, avoiding overcrowding
Fry until golden brown and cooked through
Fry times (approximate): bone-in pieces 12–18 minutes; boneless pieces 8–12 minutes; wings 8–10 minutes
Turn pieces once halfway through if needed for even browning
Check internal temperature: 74°C (165°F)
Remove chicken with tongs or a slotted spoon
Drain on a wire rack or paper towels
Rest 3–5 minutes before serving
Let oil return to temperature between batches