Heat plenty of oil in a deep pan or pot to 170–180 °C (340–355 °F).
You can test with a bit of batter: if it sizzles quickly, it’s ready.

Fry the chicken in batches to avoid overcrowding. Cook for 10–12 minutes, flipping occasionally, until golden brown and fully cooked inside.

Drain on paper towels to remove excess oil.

Extra Tips:
If you have a cooking thermometer, the chicken should reach 75 °C (165 °F) internally.

For extra crunch, double-dip in the dry coating.

Serve with fries, coleslaw, or your favorite dipping sauces like BBQ or honey mustard. 🍟🥗