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1
SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
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2
MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
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3
BEAT 4 large eggs in a medium bowl for the EGGWASH.
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4
DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
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5
PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
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6
TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
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7
PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315u00b0F until preheated.
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8
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
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9
LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
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10
DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170u00b0F oven; SERVE and enjoy!
