Cut a whole chicken up and place in a bowl of salted water. Cover with plastic wrap and place in the refrigerator the night before.
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 to allow it to so it will adhere to your chicken.
Place each peace of chicken in the flour, then the eggs, then the flour again 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 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. Another tip is that I like to brown the chicken lightly on all sides, then reduce the heat to about 325 to allow it to cook through, turning occasionally.
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. 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 for the breast and for the thighs and legs 175 degrees will render a better texture. I drain on a rack placed over a sheet pan to insure the chicken remains crispy! Enjoy!