1-First, combine 2-2/3 cups of the flour with 2 tablespoons garlic salt, 1 tablespoon paprika, 2-1/2 teaspoons of the pepper, and 2-1/2 teaspoons poultry seasoning in a large shallow dish. This creates the seasoned base for your chicken’s crunch.

2-In another dish, beat 2 large eggs with 1-1/2 cups water, then mix in 1 teaspoon salt, the remaining 1-1/3 cups flour, and the remaining 1/2 teaspoon pepper to form the batter.

3-Next, dip each piece of the 2 cut-up chickens into the egg mixture, ensuring it’s fully coated, then roll it in the flour mixture for even coverage.

4-Heat the oil to 375°F in a deep-fat fryer or electric skillet, using neutral oils like canola for the best results.

5-Fry the chicken in batches to avoid crowding, cooking for about 7 to 8 minutes per side until it’s golden and the juices run clear.

6-After frying, drain the pieces on paper towels or a wire rack to remove excess oil.

7-If you’re making it ahead, keep it warm in a 250°F oven on a rack.