Preheat your oven to 170 degrees. This will keep the chicken warm once it’s fried, ensuring it stays crispy.
Take your chicken pieces and place them on paper towels. Pat them dry thoroughly; this step is crucial as moisture can prevent the breading from adhering properly and achieving that desired crunch.
In a heavy-duty pan, pour enough oil to cover about one inch deep. Heat it on medium to medium-high, allowing it to reach a temperature of around 350 degrees. You can use a thermometer to check the temperature, which is vital for perfect frying.
Once the oil is hot, sprinkle your chicken with a pinch of salt and pepper. This adds an initial layer of flavor before breading.
Prepare a three-pan breading station. In the first pan, add the flour; in the second, pour in the beaten eggs. In the third pan, mix together the panko, baking powder, and remaining salt, pepper, garlic powder, and paprika. This process is essential for creating a well-seasoned and crunchy coating.
Working in small batches, take a piece of chicken and coat it first in the flour, making sure to cover all sides thoroughly. Then dip it in the eggs, ensuring it's well coated, and finally, roll it in the panko mixture to achieve a full coating.
Carefully drop the coated chicken into the hot oil. Be mindful not to overcrowd the pan to maintain a consistent temperature. The chicken should bubble energetically to indicate it's cooking properly.
Monitor the cooking process, adjusting the heat as necessary. The chicken should cook until it reaches a golden brown color and an internal temperature of 165 degrees. You'll notice that the chicken floats when it's done.
Once cooked, remove the chicken and place it on a paper towel-lined baking sheet. Keep it in the preheated oven to stay warm while you finish frying the rest.
Once all the chicken is fried, serve hot. Pair it with your favorite sides for a delightful meal.
