A link to %this page% was e-mailed
Heat 1/2-inch of oil in a 12-inch skillet over medium-high heat until it is hot but not smoking. Shake excess flour mixture off of chicken and carefully place 4 pieces of dusted chicken into the skillet. Fry the chicken, flipping every 5 to 6 minutes, until crispy and golden brown, 18 to 21 minutes.
Use tongs to remove the chicken from the skillet and place it on a cooling rack that has a large pan beneath it to catch excess oil. To double-check the chicken is done, poke it with a fork all the way to the bone and if no juices come out, the chicken is done. If not, return the chicken to the frying skillet immediately for 3 to 5 minutes more. Cook the remaining chicken the same way. Allow the chicken to cool 5 to 8 minutes.