a little more salt and pepper to lightly season your flour
3eggs, beaten
canola or vegetable oil for frying
Instructions
Beat three eggs completely in a medium bowl. I like to use a hand held blender because I like the eggs a little frothy.
In another bowl add your flour and lightly salt and pepper, add the baking soda and whisk together.
Pat your chicken pieces dry and season the entire chicken with the 1/2 tsp salt and pepper. I let it sit for a minute or so so it will adhere to your chicken.
Place each peace of chicken in the eggs, then the flour covering completely and shaking off the excess. Place on a sheet pan and continue until all pieces are battered.
Add oil to a heavy skillet to between 325-350. Add chicken in batches making sure not to crowd. I like to maintain a heat between 325 and 350 otherwise your chicken will be brown and raw in the middle.
When the first side browns, turn and allow the other side to completely brown. Then I turn a few more times from side to side to make sure the inside is fine. If you have some large pieces you can place a lid on to help cook the middle, then remove and crisp before removal. I always check each piece with a thermometer because nothing’s worse than a raw chicken. You want the internal temperature to be 165 degrees! Keep chicken in a warm oven while cooking other batches. I also like to drain on a rack placed over a sheet pan. Sometimes draining on a paper towel will cause the chicken to be soggy! Enjoy!