THE BEST FLOUR FOR FRIED CHICKEN RECIPES

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cups flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Steps:

• Set up a breading station: Place breadcrumbs, eggs, and flour in 3 separate shallow bowls. Whisk garlic powder into eggs. Season breadcrumbs generously with salt and pepper.
• Coat chicken strips in flour, then dip in egg, then breadcrumbs, back in egg, then back in breadcrumbs.
• In a large dutch oven, heat 2" oil to 325°. Set a rack over a baking sheet and line with paper towels. 
• Fry chicken, in batches, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 5 minutes. 
• Transfer chicken to prepared rack and let sit for 5 minutes before serving.