Fried Chicken

Heck yea! Fried Chicken! omg it looks and smells amazing!

I took cut up chicken parts, skin removed for our preference.  The skin may be left on it you wish.
 Rinse the chicken and set it to dry on a paper towel.
         Make sure the chicken is room temp and not chilled still.  This can make the cooking process uneven and the outside may burn before the inside fully cooks.  It also prevents the oil from cooling drastically when the chicken is placed in it.

Have three bowls.   Flour,  Beaten Egg, and Bread crumb mixture.  (I used panko bread crumbs and added salt, pepper, garlic, and onion powder to taste)

Have a cast iron skillet or a deep dish witth oil halfway up the edge.  Heat slowly on medium heat.  

Coat the chicken in the flour, egg, then bread crumb mixture.  

Gently place each piece in the oil leaving room between the pieces.  Watch them to make sure they do not burn.  Turn heat down if they brown to quickly.   When one side is browned and crispy  turn and cook the other side.  You may need to turn the heat up just slightly to reheat the oil to evenly cook the second side.  

Use a meat thermometer to check the internal temp of the thickest piece of meat when both sides are browned and crispy.  If it does not reach the temp of 165 then you may need to finish cooking the chicken in the oven on the temp of 300.  Cover the chicken with foil to prevent more browning.  It may take up to 10-15 minutes to fry and then longer in the oven.