Ingredients
3 lb. chicken, cut into 8 pieces, rinsed and patted dry
1 tbsp. kosher salt
1/2 tbsp. ground black pepper
3 eggs
1/3 cup water
3 cup all-purpose flour
Canola oil, as needed for deep frying
Preparation
Place chicken pieces in a 9x13" baking dish and season with salt and pepper.
Refrigerate the chicken for an hour.
In a medium-sized bowl, beat the eggs together with water.
Pour the flour into a separate medium-sized bowl.
Dip the seasoned chicken into the egg mixture, then dredge through the flour to coat, gently shaking off any excess.
Heat the canola oil in a large cast-iron skillet over medium-high heat until simmering.
Fry the chicken, turning occasionally until the meat is cooked through and the breading is golden brown.
Drain on paper towels and serve.
