Heat the oil in a deep fryer or wide, deep pan, on medium heat.
In a large bowl, combine flour, salt, peppers and paprika. In a separate bowl, break the eggs and beat until blended.
Check the oil's temperature by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour, it's ready.
Dip each piece of chicken into the egg, then coat generously with the flour mixture.
Once the chicken is coated, it should be placed on a rack to allow the pieces to dry (in the fridge), which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
Place the chicken pieces in the hot oil, skin side down, one piece at a time; leave some space between pieces to that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly; remove chicken from the pan and place on a paper towel to allow grease to drain.
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