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1
First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper.
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2
In a separate bowl, beat the eggs and water.
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3
In a third bowl, add the breadcrumbs.
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4
Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until theyre coated.
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5
Shake off the excess and place them on a plate or pan as you bread the rest.
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6
In a large nonstick skillet over medium heat (place the skillet on the backburner!
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7
), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat.
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8
(You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)
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9
Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room.
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10
Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side.
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11
The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.
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12
Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until its all fried.
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13
Serve warm with ketchup and/or mustard!
