SEASONED FLOUR COATING: Dredge chicken in seasoned flour. Continue frying until all the pieces are fried. Fry chicken until tender and golden brown or 15 to 20 minutes. Place 2 or 3 pieces of chicken in a basket gently lower into the hot fat. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds. Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry. Cook the chicken as desired.Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Then, add breadcrumbs, seal the bag, and shake it to coat the chicken. Seal the bag and shake it until the chicken is fully coated in egg. Place the chicken breasts in the bag and add the 2 eggs. You can also bread chicken using a resealable plastic bag. Repeat the process for each chicken breast you’re planning to cook. Finally, dip both sides into the breadcrumbs. Next, dip it into the whisked egg mixture so both sides get coated. Take a chicken breast and dip it into the flour first, flipping it over to coat both sides. This should be enough for about 4 chicken breasts, but you can increase or decrease the quantities depending on how much chicken you’re breading. Add 1 ½ cups (135 grams) of breadcrumbs to the last dish. Then, add about ¾ cup (75 g) of flour to another one of the dishes. Crack 2 eggs into one of the dishes and whisk them together. To bread chicken, you’ll need three separate dishes or rimmed plates.
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