1. Prepare the Seasoned Flour
Add the all-purpose flour to a large, shallow bowl or baking dish. Add the salt, black pepper, paprika, garlic powder, and onion powder.
Whisk or stir the ingredients thoroughly until the spices are evenly distributed throughout the flour. Taking a moment to mix everything well helps prevent some pieces of chicken from receiving much more seasoning than others.
2. Prepare the Chicken
Pat the chicken pieces dry with paper towels. Removing excess surface moisture helps the flour coating adhere more effectively.
Use chicken pieces that are reasonably similar in size when possible. This makes it easier to cook the pieces evenly, especially if you are preparing a mixed batch.
For food safety, keep raw chicken refrigerated until you are ready to prepare it, and wash your hands and work surfaces thoroughly after handling it.
3. Coat the Chicken
Place each chicken piece into the seasoned flour mixture. Turn it several times, pressing the flour gently against the surface so that the chicken is thoroughly coated.
Shake off any excess flour and place the coated chicken on a clean tray. Continue until all the chicken pieces have been coated.
If you want a thicker, more textured crust, you can use a wet-and-dry coating process by dipping the chicken in a suitable liquid mixture before returning it to the seasoned flour. This creates additional layers in the coating.
4. Let the Coating Set
After coating the chicken, let the pieces rest for several minutes before frying. This gives the flour time to hydrate slightly and can help the coating adhere better during cooking.
Do not leave raw chicken sitting at room temperature for an extended period. Keep food-safety considerations in mind while preparing the batch.
5. Heat the Oil
Pour enough frying oil into a heavy-bottomed pot or deep skillet to safely fry the chicken without filling the vessel too close to the top.
Heat the oil to approximately 350°F (175°C). A cooking thermometer is extremely useful here because oil temperature can have a major impact on the final texture.
If the oil is too cool, the coating can absorb excessive oil and become greasy. If it is too hot, the outside may brown too quickly while the chicken remains undercooked inside.